Preserves and

Berry-vinegar pickled baby veggies

10 minutes

Citrus recipes

Pasta with lemon-and-burnt butter Brussels sprouts and Parmesan shards

15 minutes

Leftovers recipes

Creamy gammon pie

35 minutes

Beans recipes

Paprika- and butter bean-stuffed tomatoes

30 minutes

Seafood recipes

Brined hake with tangy pineapple-and-coconut salsa

20 minutes

Berry recipes

Cherry-and-blueberry relish

25 minutes

Christmas recipes

Gammon with caramel apples and fennel

1 hour and 40 minutes

Christmas recipes

Gold oak-smoked trout salad wreath

Berry recipes

Buttermilk-soaked oats with berries

Berry recipes

Buttermilk jelly with sticky strawberries

10 minutes

Cheese recipes

Best-ever chilli poppers

12 minutes

Virgin cucumber Collins

Virgin cucumber Collins

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

1 English cucumber
½ lemon, juiced
1 cup coconut water
2 cups ginger ale
Granadilla pulp, for serving
Mint, to garnish
1 lemon, cut into wedges, for serving

Method

Blend the cucumber until smooth, then pour into a large jug. Add the lemon juice, coconut water and ginger ale. Top with crushed ice, then garnish with granadilla, mint and lemon wedges.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Berry-vinegar pickled baby veggies

Pasta with lemon-and-burnt butter Brussels sprouts and Parmesan shards

Creamy gammon pie

Paprika- and butter bean-stuffed tomatoes

Brined hake with tangy pineapple-and-coconut salsa

Cherry-and-blueberry relish

Gammon with caramel apples and fennel

Gold oak-smoked trout salad wreath

Buttermilk-soaked oats with berries

Buttermilk jelly with sticky strawberries

Best-ever chilli poppers

Virgin cucumber Collins

Virgin cucumber Collins

Ingredients

Method