Beef recipes

Perfect beef lasagne

1 1/2 hours

Italian recipes

Creamy Gorgonzola fazzoletti pasta with porcini

15 minutes

Italian recipes

The ultimate ragù

6-8 hours

Chicken recipes

Venezuelan smoky chilli chicken empanadas

40 minutes

Aliums

Spring onion-and-feta pork sausage burger with relish and celeriac slaw

30 minutes

Brunch recipes

Chorizo shakshuka

30 minutes

Olive-and-basil dressing

Citrus recipes

Sweet potato with lemony crème fraîche

20 minutes

Pork recipes

Spicy chargrilled pork and juicy nectarine salsa

20 minutes

Butternut recipes

Root veggie fries

30 minutes

Brinjal recipes

Butterflied rosemary lamb with brinjal and onion confit

1 hour 40 minutes

Slow-roasted tomatoes

2 hours

Slow-roasted tomatoes

By Phillippa Cheifitz

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 2 hours

Ingredients

1 kg ripe, firm bright red tomatoes
a handful basil leaves
6 T olive oil
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 120°C. Halve the tomatoes and place cut side up on a baking tray lined with baking paper.

Tuck in the basil, moisten with olive oil.

Roast for 2 hours.

Cook's note:
Serve in a warm salad with the roast peppers, or on a slice of crusty bread.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Perfect beef lasagne

Creamy Gorgonzola fazzoletti pasta with porcini

The ultimate ragù

Venezuelan smoky chilli chicken empanadas

Spring onion-and-feta pork sausage burger with relish and celeriac slaw

Chorizo shakshuka

Olive-and-basil dressing

Sweet potato with lemony crème fraîche

Spicy chargrilled pork and juicy nectarine salsa

Root veggie fries

Butterflied rosemary lamb with brinjal and onion confit

Slow-roasted tomatoes

Slow-roasted tomatoes

Ingredients

Method