Flapjack recipes

Fluffy ricotta flapjacks slathered in chocolate honeycomb butter

15 minutes

Bacon recipes

Sunny-side-up breakfast-tart special

15 minutes

Savoury bake

Cheese-and-swiss chard pasta bake

45 minutes

Fruity dessert

Lemon curd and granadilla trifle

20 minutes

Jelly recipes

Traditional trifle with home-made plum jelly

25 minutes

Dark chocolate praline shards with crushed sugared rose petals

1 hour

Pan-fried rump steak with home-made free-range egg mayonnaise

10 minutes

Asparagus recipes

Spaghetti with braised brinjal sauce

15 minutes

Scone recipes

Coconut scones with farm honey and crème fraîche

20 minutes

Prawn cakes with home-made tartare sauce

20 minutes

Prawn cakes with home-made tartare sauce

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 20 minutes

Ingredients

For the prawn cakes

250 g ready-cooked prawns, shelled
250 g hake fillets, shredded
3 spring onions, chopped
1/3 cup chopped coriander
3 potatoes, boiled and mashed
Sea salt and freshly ground black pepper
1 free-range egg, beaten
120 g flour
½ cup vegetable oil

For the marinated vegetables

8 pattypans, thinly sliced
8 baby marrows, thinly sliced
1/3 cup olive oil
Sea salt

For the tartare sauce, combine

1 cup good-quality mayonnaise
4 gherkins, finely chopped
¼ red onion, finely chopped
1/3 cup finely chopped caper berries
1/3 cup finely chopped flat-leaf parsley
2 free-range eggs, hard-boiled and chopped

Method

To make the prawn cakes:

Chop the prawns into chunks and combine with the hake, spring onion, coriander and mashed potato. Season to taste. Gently mould into plump cakes, lightly brush with beaten egg and dust with a little flour.

Place a pan over a medium to high heat and add the vegetable oil. When hot, shallow-fry the fish cakes until cooked through and golden brown on all sides.

For the marinated vegetables:

Marinate the vegetable slices in olive oil, lemon juice and a scattering of sea salt until the flavours have infused and the vegetables are gleaming.

To serve:

Serve the fish cakes warm, topped with the tartare sauce (made by simply gently mixing all the ingredients together), the lemony vegetable strips and a few fresh baby leaves as garnish.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Fluffy ricotta flapjacks slathered in chocolate honeycomb butter

Sunny-side-up breakfast-tart special

Cheese-and-swiss chard pasta bake

Lemon curd and granadilla trifle

Traditional trifle with home-made plum jelly

Dark chocolate praline shards with crushed sugared rose petals

After-dinner mints

Pan-fried rump steak with home-made free-range egg mayonnaise

Asparagus with eggs and bacon

Spaghetti with braised brinjal sauce

Coconut scones with farm honey and crème fraîche

Prawn cakes with home-made tartare sauce

Prawn cakes with home-made tartare sauce

Ingredients

Method