Butternut recipes

Summer mozzarella terrine

45 minutes

Egg recipes

Beetroot gravadlax with beetroot pickled eggs

45 minutes, plus marinating and pickling time

Watermelon recipes

African watermelon salad

25 minutes

South African

Ingrid Jones’ Bobotie

25 minutes

Apple recipes

Stewed apples in crispy vine leaves

45 minutes

Risotto recipes

Ratatouille-risotto gratin

30 minutes

Beetroot tarts

45 minutes

Toast recipes

Creamy cannellini-bean toasts

Korma curry with seared beef and brinjal

10 minutes

Home-made masala

5 minutes

Eisbein pot au feu

Chilli recipes

Red lentil and chilli broth

20 - 25 minutes

Red lentil and chilli broth

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 - 25 minutes

Ingredients

1 chopped onion
1 chopped sweet red pepper
3 T ground cumin
1 T ground coriander
1 t dried chilli
¼ t cinnamon
4 cups organic vegetable stock or home-made vegetable stock
400 g split red lentils
2 T curry leaves
3 chopped tomatoes
salt and freshly ground black pepper, to taste

Method

Blend chopped onion and chopped sweet red pepper with ground cumin, ground coriander, dried chilli and cinnamon.

Place in a saucepan, along with chicken stock, split red lentils, curry leaves and chopped tomatoes.

Simmer over a medium heat until the lentils are tender.

Serve immediately.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Summer mozzarella terrine

Beetroot gravadlax with beetroot pickled eggs

African watermelon salad

Ingrid Jones’ Bobotie

Stewed apples in crispy vine leaves

Ratatouille-risotto gratin

Beetroot tarts

Creamy cannellini-bean toasts

Korma curry with seared beef and brinjal

Home-made masala

Eisbein pot au feu

Red lentil and chilli broth

Red lentil and chilli broth

Ingredients

Method