Dhal

20 minutes

Potato recipes

Green potato salad

35 minutes

Salad recipes

Pumpkin-and-spelt salad

30 minutes

Breakfast recipes

Breakfast panna cotta

1 1⁄2 hours

Braai recipes

Braaied lamb neck

40 minutes

Braai recipes

Braaied chakalaka chicken

1 1⁄2 hours

Aliums

Three-bean salad with braaied leeks

35 minutes

Braai recipes

Boerewors-stuffed flatbreads

45 minutes

Fish recipes

Herbed hake polpettes with dill yoghurt and homemade pickles

15 minutes

Breakfast recipes

Roast lamb shakshuka

45 minutes

Air-fryer recipes

Air-fryer brinjal

20 minutes

Christmas recipes

Roast Brussels sprouts

30 minutes

Roast Brussels sprouts

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

700 g Brussels sprouts, blanched
2 T olive oil
2 T plus 125 g butter, softened
70 g mint sauce
mint, to garnish
salt, to taste

Method

1. Preheat the oven to 180°C. Place the Brussels sprouts on a baking tray and drizzle with the olive oil and 2 T butter.

2. Using a meat mallet or a heavy bottle, smash them slightly. Season with salt and bake for 30 minutes until slightly golden brown.

3. To make the mint butter, blend the remaining butter and mint sauce and toss through the hot Brussels sprouts.

Find more Christmas recipes here.

Photographs: Jan Ras
Food assistants: Emma Nkunzana and Nicola Naude

Spinach lasagne

Kung pao chicken

Durban fish curry

Dhal

Green potato salad

Pumpkin-and-spelt salad

Breakfast panna cotta

Braaied lamb neck

Braaied chakalaka chicken

Three-bean salad with braaied leeks

Boerewors-stuffed flatbreads

Herbed hake polpettes with dill yoghurt and homemade pickles

Roast lamb shakshuka

Air-fryer brinjal

Roast Brussels sprouts

Roast Brussels sprouts

Ingredients

Method