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Sticky lamb curry

2½ hours

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Curried lentils with air-fryer cauliflower bites

45 minutes

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Chicken feet curry

30 minutes

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Imbizo shisanyama’s chakalaka

1 hour

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Beetroot curry with flatbreads

40 minutes

Butternut recipes

Salt-baked butternut

1 hour

Salt-baked butternut

By Khanya Mzongwana

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 1 hour

Ingredients

200 g salt
1 free-range egg white
1 medium butternut, washed and petted dry

For the four-spice butter:

100 g butter
1 t garam masala
1 t hot curry powder
1 star anise

Method

1. Preheat the oven to 200°C.

2. Mix the salt and egg white to make a thick paste. Cover the butternut in a layer of the paste and place on a baking tray.

3. Bake for 45 minutes to 1 hour, or until soft when pierced with a knife or metal skewer.

4. To make the butter, melt the butter in a pan over medium heat. Add the spices and fry gently in the butter until fragrant.

5. To serve, cut the baked butternut in half and dress with the butter.

Find more butternut recipes here

Photographs: Jan ras

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Sticky lamb curry

Curried lentils with air-fryer cauliflower bites

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Beetroot curry with flatbreads

Salt-baked butternut

Salt-baked butternut

Ingredients

Method