Tandoori-roast potatoes

40 minutes

Skordalia with fried baby marrow and lemon

Modern potato bake

Chops recipes

Glazed seared lamb chops with whipped Parmesan potatoes

30 minutes

Soup recipes

Jerusalem Artichoke soup with roasted hazelnuts

20 minutes

Guinea fowl and Parma ham roulade with potato pudding

90 minutes

Pie recipes

Haddock and prawn pie

Sausage recipes

Sticky mustard grilled sausages

Apple recipes

Pan-grilled pork chops with apple and potato bake

45 minutes

Ostrich recipes

Baked ostrich meatballs

30 minutes

Creamy potato bake

20 minutes

Fish recipes

Quick fishcakes

Quick fishcakes

By Abigail Donnelly

Difficulty Easy

Ingredients

1 x 350 g portion haddock
1 cup milk
3 chopped spring onions
1/3 cup chopped coriander
Mashed potatoes
Beaten egg
Flour
Vegetable oil
Lemony mayonnaise

Method

Poach portion haddock in milk and flake into chunks. Combine with chopped spring onions, chopped coriander, boiled and mashed potatoes and seasoning, to taste.

Mould into large cakes, lightly brush with beaten egg and dust with a little flour or roll in seasoned breadcrumbs. In a hot pan, shallowfry in vegetable oil until cooked through.

Serve warm, with lemony mayonnaise.

Umfino (maize meal cooked with cabbage and leafy greens)

Amasi-and-raisin scones

Mandazi with ClemenGold-infused chocolate sauce

Tandoori-roast potatoes

Skordalia with fried baby marrow and lemon

Modern potato bake

Glazed seared lamb chops with whipped Parmesan potatoes

Jerusalem Artichoke soup with roasted hazelnuts

Guinea fowl and Parma ham roulade with potato pudding

Haddock and prawn pie

Sticky mustard grilled sausages

Pan-grilled pork chops with apple and potato bake

Baked ostrich meatballs

Creamy potato bake

Quick fishcakes

Quick fishcakes

Ingredients

Method