Pie recipes

Creamy chicken pies with fennel and wholegrain mustard

45 minutes

Cauliflower cheese and ham soufflés

45 minutes

Italian recipes

Slow-roasted lamb, Italian style

8 – 10 hours

Roast leg of lamb with cheesy baked baby brinjals and roast vegetables

3 hours 30 minutes

Cooking with

Pan-fried cob with rosemary, red wine and black-mushroom sauce

15 minutes

Organic penne with fresh figs, Parmesan and rosemary gelato

Butternut crisps with fresh rosemary

5 minutes

Salmon, lamb crackling and puffed wild rice

Jelly recipes

Meats, black label jelly and truffle oil

25 minutes plus 2 hours to set

Roasted ricotta with mushroom steaks and spring onions

15 minutes

Roast chicken

Pan-roasted chicken portions with crusty potato salad

30 minutes

Chops recipes

Grilled lamb chop with greek salad

10 minutes

Grilled lamb chop with greek salad

By TASTE

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus marinating time

Cooking Time 10 minutes

Ingredients

1/3 cup olive oil
2 T chopped rosemary
4 large lamb chops

For the Greek salad

4 ripe Roma tomatoes, sliced
1 cucumber cut into thin rounds
1 green pepper, seeds removed and thinly sliced
1 medium red onion, thinly sliced
1 x 200 g tub Greek feta
1 x 120 g packet black kalamata olives
3 T red-wine vinegar
Sea salt and freshly ground black pepper

Method

In a medium-sized bowl, combine the olive oil, lemon zest and juice and rosemary. Marinate the lamb chops in the mixture for 2 to 3 hours.

Heat a griddle pan until smoking hot and fry the chops for 3 minutes a side (for medium rare). Remove from the pan and allow to rest.

To make the Greek salad: Combine the tomato, cucumber, green pepper and red onion. Crumble over the feta and dot with olives. Drizzle over the vinegar and season to taste.

Cook’s note: For added flavour, sear the chops over open coals.

TASTE's take: This recipe was created by New York chef Gabrielle Hamilton who serves it to actors, artists and the likes of Anna Wintour at her popular restaurant Prune. It's on 54 E 1st Street.

Spinach lasagne

Kung pao chicken

Durban fish curry

Creamy chicken pies with fennel and wholegrain mustard

Cauliflower cheese and ham soufflés

Slow-roasted lamb, Italian style

Roast leg of lamb with cheesy baked baby brinjals and roast vegetables

Pan-fried cob with rosemary, red wine and black-mushroom sauce

Organic penne with fresh figs, Parmesan and rosemary gelato

Butternut crisps with fresh rosemary

Salmon, lamb crackling and puffed wild rice

Meats, black label jelly and truffle oil

Roasted ricotta with mushroom steaks and spring onions

Pan-roasted chicken portions with crusty potato salad

Grilled lamb chop with greek salad

Grilled lamb chop with greek salad

Ingredients

Method