Brinjal recipes

Coriander and mustard-crusted rack of lamb with pomegranate grilled brinjals and roast red peppers

20 minutes

Tomato relish

15 minutes

Butternut recipes

Butternut pie

30 - 40 minutes

Boerewors with beetroot, feta and strawberry salad

15 - 20 minutes

Balsamic, rosemary and caper marinade

English roast beef and Yorkshire pudding

1 hour

Couscous recipes

Moroccan fish couscous

30 minutes

Cheese recipes

Baked mozzarella with chilli puff-pastry dippers

2 hours

Beans recipes

Bay leaf kebabs with baked cannellini beans

30 minutes

French coq au vin

45 minutes

Chicken recipes

Chicken wot

1 hour

Roast butternut salad

25 minutes

Roast butternut salad

By Michael Haigh

Serves 4

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

1 large butternut
1 T olive oil
Sea salt and freshly ground black pepper
3 - 4 cups fresh coriander leaves and shoots
1 lemon, zested and juiced
Chives, chopped, to garnish

Method

Preheat the oven to 180°C.

Peel the butternut and cut into 2 cm cubes. Place on a baking tray, drizzle with olive oil, season and roast for 25 minutes, or until crispy and cooked through.

Toss with the coriander, drizzle over the lemon juice and sprinkle over the zest.

Garnish with the chives.

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

Coriander and mustard-crusted rack of lamb with pomegranate grilled brinjals and roast red peppers

Tomato relish

Butternut pie

Boerewors with beetroot, feta and strawberry salad

Balsamic, rosemary and caper marinade

English roast beef and Yorkshire pudding

Moroccan fish couscous

Baked mozzarella with chilli puff-pastry dippers

Bay leaf kebabs with baked cannellini beans

French coq au vin

Chicken wot

Roast butternut salad

Roast butternut salad

Ingredients

Method