Asian recipes

Pickle-brined chicken on the braai with ranch dressing

35 minutes

Easter recipes

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Slow roast

Greek-style braised pork shoulder with fennel-and-baby marrow salad

4–5 hours

Vegetarian recipes

Cauliflower tarte tatin with celery-and-sultana salad

40 minutes

Pasta recipes

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

15 minutes

Lamb recipes

Deboned leg of lamb with turmeric sweet potato mash

1 hour 20 minutes

Cheese recipes

Roast lemon and baked feta Greek-style salad

15 minutes

Roast lemon and baked feta Greek-style salad

Name: Mushroom carpaccio
Prep time: 20 min
Cook time: PTM
Total time: 20 min
Yield: 4 servings
Cuisine: Starters & Light meals
Ingredients: fresh thyme, finely chopped 10g,Italian parsley, finely chopped 5g,limes, juiced 4,extra virgin olive oil 4T,sea salt and freshly ground pepper, to taste ,mixed mushrooms, thinly sliced 400g,borage microherbs 30g,caper berries 100g,green olives, pitted 100g,Grana Padano, shaved, for serving ,For the hazelnut salsa verde: ,Italian parsley 30g,anchovies, finely chopped 1t,caper berries 10g,lemon 1,sea salt and freshly ground pepper, to taste ,extra virgin olive oil 1⁄3cup,hazelnuts 80g

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

350 g Woolworths exotic tomatoes, cut into chunks
Sea salt and freshly ground pepper, to taste
1 T red wine vinegar
1⁄4 cup olive oil
3 rounds Woolworths black pepper feta
1 lemon, thinly sliced
1 t dried marjoram
1⁄2 red onion, thinly sliced
10 g micro basil
200 g green olives, drained
1⁄2 cucumber, sliced

Method

Preheat the oven to 180°C. Place the tomatoes into a colander, generously sprinkle with sea salt and place over a bowl to catch the liquid.
Mix the liquid from the tomatoes with the red wine vinegar and 2 T olive oil, then set aside.
Place the feta on a baking tray and drizzle with the remaining olive oil. Top with the lemon and marjoram and bake for 10–15 minutes, or until golden. Serve the hot feta with the tomatoes, red onion, micro basil, olives, cucumber and roast lemon. Season to taste.

Cook's note: Feta is great served hot and the caramelised lemon is sticky and delicious. Don’t forget to salt the tomatoes to intensify their flavour.

Discover more cheesy recipes here.

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Beetroot vindaloo with butternut purée

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Mushroom carpaccio

Pickle-brined chicken on the braai with ranch dressing

Lamb barbacoa

Easy caponata

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Greek-style braised pork shoulder with fennel-and-baby marrow salad

Baby marrow and fennel salad

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Cauliflower tarte tatin with celery-and-sultana salad

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

Deboned leg of lamb with turmeric sweet potato mash

Roast lemon and baked feta Greek-style salad

Roast lemon and baked feta Greek-style salad

Ingredients

Method