Asian recipes

Asian pork burgers with coriander pesto

15 minutes

Butternut recipes

Baked butternut and sage on polenta crust

30 minutes

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Basic risotto

1 hour 40 minutes

Stuffed crab (caranguejo recheado)

30 minutes, including steaming

Mexican recipes

Mexican-style black bean soup with feta salsa cruda

1 1/2 to 2 hours

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Prawn, coconut and green mango ceviche with mojo cilantro

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Coq au vin

1 hour 15 minutes

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Turkish roast beef brisket with pomegranate and radish tabouleh

3 hours

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Everyday mac ‘n cheese

50 minutes

Avocado recipes

Sirloin with gorgonzola-and-bacon sauce and avocado salad

15 minutes

Mexican recipes

Spicy Mexican red kidney bean soup with chunky guacamole

40 minutes

Bagna cauda and sweet vegetables

5 minutes

Bagna cauda and sweet vegetables

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

1/2 cup extra-virgin olive oil
5 cloves garlic
10 fillets anchovies
3/4 cup butter
1/2 head cauliflower, sliced, for serving
12 radishes
8 sticks celery

Method

Place the oil, garlic and anchovies in a saucepan and cook until the anchovies have melted into the oil.

Whisk in the butter until silky.

Serve hot with the sliced vegetables for dipping.

TASTE'S TAKE

Bagna cauda means 'hot dip' in Italian. It is served in a similar way to fondue.

Spinach lasagne

Kung pao chicken

Durban fish curry

Asian pork burgers with coriander pesto

Baked butternut and sage on polenta crust

Basic risotto

Stuffed crab (caranguejo recheado)

Mexican-style black bean soup with feta salsa cruda

Prawn, coconut and green mango ceviche with mojo cilantro

Coq au vin

Turkish roast beef brisket with pomegranate and radish tabouleh

Everyday mac ‘n cheese

Sirloin with gorgonzola-and-bacon sauce and avocado salad

Spicy Mexican red kidney bean soup with chunky guacamole

Bagna cauda and sweet vegetables

Bagna cauda and sweet vegetables

Ingredients

Method