Butternut recipes

Beetroot gravadlax with beetroot pickled eggs

45 minutes, plus marinating and pickling time

Watermelon recipes

Stewed apples in crispy vine leaves

45 minutes

Risotto recipes

Korma curry with seared beef and brinjal

10 minutes

Red lentil and chilli broth

Name: Summer mozzarella terrine
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Starters & Light meals
Ingredients: butternut wedges 200g,olive oil 2t,Sea salt and freshly ground black pepper ,fresh thyme 2T,whole mild chillies or red pepper slices 4,brinjals, sliced 2,flaked smoked snoek 150g,mozzarella 1sheet,semi-dry or sundried tomatoes 150g,Ciabatta, toasted, for serving ,Mixed leaves, for serving

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.

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Spicy brinjal with lentil pasta

Meatball soup

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