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IN THE APRIL ISSUE
TOP OF THE CHOCS
A chocolate meringue tart and an easy day-before chocolate malva pudding are just some of Abigail Donnelly’s new recipes with Easter’s star ingredient.
Less washing up. Tick. Succulent meat and tender veg. Double tick. There’s a lot more to cooking with roasting bags than the juiciest roast chicken you’ve ever had. Think meatballs with peanut satay and a very lazy baked leek-and- cauliflower risotto.
We asked the likes of chef Katlego Mlambo and food activist Zayaan Khan to name the foods that take them back to long weekends and school holidays. Braaibroodjies and red jelly and custard are right in there, obvs.