Butternut recipes

Moroccan minced lamb pizza with yoghurt-feta tzatziki

1 hour

Mushroom recipes

Mushrooms with roasted garlic cream and herb-buttered toast

45 minutes

Chicken meatloaf with crispy baguette

1 1/2 hours

Roast chicken

Roast chicken with sweet potatoes and Swiss chard

45 minutes

Brinjal recipes

Marinated grilled baby brinjals

20 minutes

Chickpea recipes

Lamb, chickpea and butternut stew

1 1/2 hours

Marius Redelinghuys’ bolognese

2 hours

Bread recipes

Spelt bread with beetroot hummus

35-40 minutes

Aliums

French onion soup with croutons

1 1/2 hours

Bruschetta

10 minutes

Citrus recipes

Roast fish with charred limes and sesame egg noodles

40 minutes

Beetroot recipes

Orange salad with roasted beetroot and butternut

30 minutes

Orange salad with roasted beetroot and butternut

By Neill Robberts

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

2 beetroot, peeled and thinly sliced
1 small butternut, peeled and thinly sliced
2 T extra virgin olive oil
Sea salt, to taste
2 oranges, peeled and thinly sliced
2 T brown sugar
100 g baby lettuce leaves
100 g Danish feta, cubed

For the vinaigrette, whisk:

3 T olive oil
2 T white wine vinegar
1 T honey
1 T wholegrain mustard
Sea salt, to taste

Method

Preheat the oven to 180°C.

Place the sliced beetroot and butternut on a baking tray and drizzle with the olive oil. Season with salt, then roast for 15 minutes, or until soft.

Heat a pan over a high heat. Place the sliced oranges on a plate and scatter over the brown sugar. Place the oranges in the pan and caramelise on both sides.

Place the roast beetroot and butternut on a serving dish and top with the caramelised oranges, then add the baby lettuce leaves and cubed feta. Drizzle over the vinaigrette before serving.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Moroccan minced lamb pizza with yoghurt-feta tzatziki

Mushrooms with roasted garlic cream and herb-buttered toast

Chicken meatloaf with crispy baguette

Roast chicken with sweet potatoes and Swiss chard

Marinated grilled baby brinjals

Lamb, chickpea and butternut stew

Marius Redelinghuys’ bolognese

Spelt bread with beetroot hummus

French onion soup with croutons

Bruschetta

Roast fish with charred limes and sesame egg noodles

Orange salad with roasted beetroot and butternut

Orange salad with roasted beetroot and butternut

Ingredients

Method