Butternut salad with Peppadew dressing

30 minutes

Brinjal recipes

Marinated grilled baby brinjals

20 minutes

Marius Redelinghuys’ bolognese

2 hours

Biscuit recipes

Pecan nut biscuits with red-wine poached pears and Gorgonzola

10 minutes

Aliums

French onion soup with croutons

1 1/2 hours

Fruity dessert

Roast figs in vanilla syrup with yoghurt mascarpone and salted pistachio sugar shards

20 minutes

Cake recipes

Triple-baked cheesecake by Bea Tollman

2 hours, plus overnight chilling time

Beetroot recipes

Shredded lamb shank with beetroot mash and syrup

4 hours

Afternoon tea

Pretzel letters with bratwurst and mustard

35-45 minutes

Pretzel letters with bratwurst and mustard

By Abigail Donnelly

Serves 8 to 10

Difficulty Easy

Prep Time 25 minutes, plus rising time

Cooking Time 35-45 minutes

Ingredients

375 ml lukewarm water
1 x 10 g instant yeast sachet
1 t salt
1 T sugar
480 g flour
1 free-range egg
65 ml milk
Woolworths pink salt, for sprinkling
8 bratwurst
German mustard, for serving

Method

Preheat the oven to 180°C.

Place the water, yeast, salt and sugar in a large mixing bowl.

Slowly add the flour and egg, mixing with a wooden spoon to form a dough. Turn the dough out onto a clean, floured surface.

Knead the dough for 5 minutes, or until it springs back when gently pressed with your finger.

Transfer the dough to a lightly oiled bowl and cover with a clean tea towel. Place in a warm spot to rise for 1 hour.

Knock down the dough and roll into cylinders, then shape into your desired letters. Place on a greased baking tray and allow to rise for a further 30 minutes.

Use a pair of scissors to snip shallow incisions into the letters, brush with milk and sprinkle with pink salt.

Bake for 30 minutes, or until golden and cooked through.

Heat a griddle pan over a high heat. Slice the bratwurst lengthways, taking care not to cut all the way through. Cut slits across the width of the sausage, again taking care not to cut all the way through. Grill on the griddle pan until the bratwurst starts to char and curl.

Serve the warm pretzel letters with the bratwurst and German mustard.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Salted caramel popcorn

Butternut salad with Peppadew dressing

Marinated grilled baby brinjals

Marius Redelinghuys’ bolognese

Pecan nut biscuits with red-wine poached pears and Gorgonzola

French onion soup with croutons

Roast figs in vanilla syrup with yoghurt mascarpone and salted pistachio sugar shards

Best-ever baked cheesecake

Triple-baked cheesecake by Bea Tollman

Shredded lamb shank with beetroot mash and syrup

Oat scones

Pretzel letters with bratwurst and mustard

Pretzel letters with bratwurst and mustard

Ingredients

Method