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Anchovy on toast with fresh tomato and parsley butter

5 minutes

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2 hours 20 minutes

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50 minutes

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T-bone with parsley-and-walnut salad

10 minutes

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Mashawsha

30 minutes

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Chunky tomato, red pepper and bean soup with pecorino baby marrow crisps

30 minutes

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Chorizo-and-barley stuffed chicken

11⁄4 hours

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Steak with chargrilled spring onion butter

8 minutes

Steak with chargrilled spring onion butter

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 8 minutes

Ingredients

For the herb butter:

2 spring onions, sliced and charred over coals, plus extra for serving
3 cloves garlic, crushed
3 green chillies, charred over coals
20 g Italian parsley
10 g coriander
250 g butter
Sea salt and freshly ground black pepper, to taste

For the steak

700 g Woolworths free-range mature thick-cut beef rib-eye steaks, at room temperature
Sea salt and freshly ground black pepper, to taste

Method

To make the herb butter, place all the ingredients in a blender and blend until well combined.

Light a braai and wait until the coals are white hot and ready for cooking. Season the steak well.

Place the steaks directly on the hot coals and sear for 2–3 minutes, then turn and cook for a further 2–3 minutes.

Remove from the coals and brush off any ash. Set aside to rest.

Place the butter in a skillet and melt over the coals, add the charred steaks and glaze in the butter before serving.

Cook's note: This is great for a camping weekend. Remember that wood coals work best for this technique, which is called clinching.

If you'd rather cook the steak on the hob, heat a cast-iron pan over a very high heat. When it's smoking, sear the fillet on both sides until cooked to your liking. Remove it from the pan, cover with foil and let the meat rest for 5-10 minutes before tucking in.

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Anchovy on toast with fresh tomato and parsley butter

Potato skins with cold blistered tomatoes, yoghurt and chilli chickpeas

Home-made pasta with hazelnut butter sauce

Beetroot gravadlax wreath with caper gribiche

Crusted lamb ribs with anchovy-and-parsley salsa

Rösti topped with lemon-marinated feta and sardines

T-bone with parsley-and-walnut salad

Danilo Acquisto’s gorgonzola Napoletana gnocchi

Mashawsha

Chunky tomato, red pepper and bean soup with pecorino baby marrow crisps

Chorizo-and-barley stuffed chicken

Steak with chargrilled spring onion butter

Steak with chargrilled spring onion butter

Ingredients

Method

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