Kebabs

Yoghurt-lamb and lemon on skewers with dill rosmarino pasta

10 minutes

Asian recipes

Ostrich meatballs in Burmese curry sauce with cucumber-and-coconut salad

30 minutes

Butternut recipes

Moroccan minced lamb pizza with yoghurt-feta tzatziki

1 hour

Chickpea recipes

Lamb, chickpea and butternut stew

1 1/2 hours

Bread recipes

Spelt bread with beetroot hummus

35-40 minutes

Apple recipes

Italian porchetta with spicy quince-and-apple chutney

2 1/4 hours

Canned food

Tacos with spicy chicken con carne

1 hour

Corn recipes

Mexican-style mince with grilled corn

30 minutes

Cannellini bean and golden sultana salad

15 minutes

Braai recipes

Prawn and mango curry with phulkas

20 minutes

Indian recipes

Saffron mango lassi

Butternut recipes

Calzone

30 minutes

Calzone

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 1 hour plus resting time

Cooking Time 30 minutes

Ingredients

3 T butter
1 t flour
250 ml milk
250 ml Provolone or Cheddar cheese, grated
½ t mustard powder
sea salt and freshly ground black pepper, to taste
1 ½ cups butternut, peeled and cubed
100 g wild mushrooms
65 ml olive oil
2 cloves garlic, crushed
2 limes, juiced
1 t turmeric
1 t ground cumin
2 baby brinjals, or one large
1 cup chorizo, cubed
pizza dough (see cook's note)
1 X 200 g chopped tomatoes

Method

Preheat the oven to 200°C.

Heat 1 T butter in a small pot. Add the flour and cook for 1 to 2 minutes. Slowly add the milk, stirring to stop lumps from forming.

Cook for 5 to 10 minutes, stirring all the time. Add the provolone, mustard powder and salt and pepper. Stir. Cover and set aside.

Place the butternut on a roasting tray. Dot with 1 T butter, sprinkle with salt and pepper and roast for 20 minutes, or until soft. Set aside.

Heat 1 T butter in a medium-sized pan over a high heat. Add the mushrooms and fry until coloured and soft. Set aside.

Mix the olive oil, garlic, lime juice, turmeric, and cumin and season. Slice each brinjal lengthways into ½ cm-thick slices and place into the marinade for 10 minutes.

Grill on a griddle pan over a high heat. Place on a baking tray and finish off in the oven for 10 minutes.

Fry the chrorizo in a hot pan until golden.

Roll out the pizza dough into a large circle about ½ cm thick and top with the tomatoes and cheese sauce.

Place the butternut, mushrooms, brinjal and chorizo on one half of the dough and fold over the other half.

Seal the edges by twisting the dough, starting from one side and working your way around to the other end.

Carefully transfer to a baking tray and bake for 30 to 40 minutes, or until golden and cooked through.

Cook's note: follow our recipe for basic pizza dough, using half the recipe to make 4 pizza bases.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Yoghurt-lamb and lemon on skewers with dill rosmarino pasta

Ostrich meatballs in Burmese curry sauce with cucumber-and-coconut salad

Moroccan minced lamb pizza with yoghurt-feta tzatziki

Lamb, chickpea and butternut stew

Spelt bread with beetroot hummus

Italian porchetta with spicy quince-and-apple chutney

Tacos with spicy chicken con carne

Mexican-style mince with grilled corn

Cannellini bean and golden sultana salad

Prawn and mango curry with phulkas

Saffron mango lassi

Calzone

Calzone

Ingredients

Method