Butternut recipes

Butternut-and-coconut crème brûlée

30 minutes

Curry recipes

Egg curry

15 minutes

Doughnut recipes

Bollas (Doughnuts)

30 minutes

Cake recipes

Chocolate-and-cherry mousse cake with mirror glaze

45 minutes

Cheese recipes

Lamb shank pie with pear-and-walnut salad

15 minutes

Christmas recipes

Porchetta with pecorino cream sauce

1 hour 20 minutes

Biscuit recipes

Brandy snaps with caramel-swirl cream

10 minutes

Christmas dessert

Jason Lilley’s mince pies

Baking: 10 minutes

Christmas dessert

Red wine poached pears

30 minutes

Dinners under

Romesco-style stuffed peppers

45 minutes

Salad recipes

Cucumber salad 3 ways

Chocolate recipes

Chocolate sauce

Chocolate sauce

By Abigail Donnelly

Serves Makes 1 cup

Difficulty Easy

Prep Time 10 minutes

Ingredients

50 g cocoa powder
200 g sugar
1⁄2 cup water
salt, a pinch
1 T vanilla extract

Method

Place all ingredients except the vanilla into a pan and bring to the boil. Reduce the heat and stir until the sugar has melted. Stir in the vanilla. Cool and spoon into a jar.

Find more chocolate recipes here.

Photography: Jan Ras
Food assistant: Emma Nkunzana & Cheri Kustner

Chocolate fondants with kirsch-soaked cherries

Self-saucing stuffing pie

Sufganiyot/Doughnuts

Butternut-and-coconut crème brûlée

Egg curry

Bollas (Doughnuts)

Chocolate-and-cherry mousse cake with mirror glaze

Lamb shank pie with pear-and-walnut salad

Porchetta with pecorino cream sauce

Brandy snaps with caramel-swirl cream

Jason Lilley’s mince pies

Red wine poached pears

Romesco-style stuffed peppers

Cucumber salad 3 ways

Chocolate sauce

Chocolate sauce

Ingredients

Method