Lemon syrup cake

35 minutes

Warm pudding

Self-saucing lemon pudding

20 - 30 minutes

Cocktail recipes

Bloody Mary tomato cocktail

Braai recipes

Kebabs with tomato salad and roasted garlic and peanut dressing

15 – 25 minutes

Braai recipes

Sticky pork ribs with potato salad

20 - 30 minutes

Boerewors with beetroot, feta and strawberry salad

15 - 20 minutes

Braai recipes

Rump steaks on braai planks

10–12 minutes

Balsamic, rosemary and caper marinade

Russian chicken kiev

30 minutes

Apple recipes

Baked apples with bay leaves, dates and honey

25 minutes

Chicken recipes

Chicken wot

1 hour

Roast butternut salad

25 minutes

Roast butternut salad

By Michael Haigh

Serves 4

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

1 large butternut
1 T olive oil
Sea salt and freshly ground black pepper
3 - 4 cups fresh coriander leaves and shoots
1 lemon, zested and juiced
Chives, chopped, to garnish

Method

Preheat the oven to 180°C.

Peel the butternut and cut into 2 cm cubes. Place on a baking tray, drizzle with olive oil, season and roast for 25 minutes, or until crispy and cooked through.

Toss with the coriander, drizzle over the lemon juice and sprinkle over the zest.

Garnish with the chives.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Wagyu fat flambadou venison

Lemon syrup cake

Self-saucing lemon pudding

Bloody Mary tomato cocktail

Kebabs with tomato salad and roasted garlic and peanut dressing

Sticky pork ribs with potato salad

Boerewors with beetroot, feta and strawberry salad

Rump steaks on braai planks

Balsamic, rosemary and caper marinade

Russian chicken kiev

Baked apples with bay leaves, dates and honey

Chicken wot

Roast butternut salad

Roast butternut salad

Ingredients

Method