Beef recipes

Chilli con carne

25 minutes

Coconut recipes

Fresh coconut and baby marrow noodle salad

Fridge dessert

Easy fridge cake with sliced nectarines

Chicken recipes

Sticky chicken wings

20 minutes

Berry recipes

Ceviche-style blueberry trout

Seafood recipes

Brined hake with tangy pineapple-and-coconut salsa

20 minutes

Seafood recipes

Smoky trout on charred toast with exotic tomato salad

35 minutes

Bacon recipes

Tangy charred corn and bacon salad

30 minutes

Asparagus recipes

Asparagus crystal rolls

5 minutes

Cocktail recipes

Virgin pomegranate mojito

Chops recipes

Crumbed, thick-cut pork chops with chipotle-flavoured slaw

15 minutes

Guacamole and adobo sauce

Guacamole and adobo sauce

By Abigail Donnelly

Serves 4 as a side

Difficulty Easy

Prep Time 10 minutes

Ingredients

2 ripe avocados
4 T coriander, roughly chopped
2 limes, juiced
1 red onion, finely chopped
2 garlic cloves, finely grated
Salt, to taste
4 T chipotle, or adobo sauce

Method

Scoop the avocado flesh into a mixing bowl and add the coriander, lime juice, red onion, garlic and salt.

Mash roughly then transfer to a serving bowl and spoon over the adobo sauce.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Chilli con carne

Fresh coconut and baby marrow noodle salad

Easy fridge cake with sliced nectarines

Sticky chicken wings

Ceviche-style blueberry trout

Brined hake with tangy pineapple-and-coconut salsa

Smoky trout on charred toast with exotic tomato salad

Tangy charred corn and bacon salad

Asparagus crystal rolls

Virgin pomegranate mojito

Crumbed, thick-cut pork chops with chipotle-flavoured slaw

Guacamole and adobo sauce

Guacamole and adobo sauce

Ingredients

Method