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Dijon-and-milk-braised chicken

1 - 1 1⁄2 hours

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Cook the new cover: “upside down” crispy roast pork with tamarind curry

1 hour

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Asian recipes

Yuzu kosho (Japanese ‘salsa’)

Yuzu kosho (Japanese ‘salsa’)

By Abigail Donnelly

Serves Makes 1⁄4 cup

Difficulty Easy

Prep Time 15 minutes

Ingredients

4 limes, zested
1⁄4 cup grapefruit juice
3 spring onions
2 green chillies, finely chopped
1⁄2 t salt

Method

Mix all the ingredients. Serve with veggies, fried chicken and yakitori (grilled meat skewers).

Cook's note:This Japanese ‘salsa’ is usually made with the zest of yuzu fruit but limes also work well. It’s a beautiful seasoning for fish, meat, noodles, soups and veg dishes.

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Charred blood orange and mozzarella salad

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Dijon-and-milk-braised chicken

Rosemary-and-lemon chicken

Cook the new cover: “upside down” crispy roast pork with tamarind curry

Grilled hake with lemon and chilli

Chimichurri prawns

Tuna carpaccio with red cabbage and beetroot

Steamed cabbage wedges and trout with lemon and dill

Roast cauliflower with peri peri

Marinated marrow salad

Grilled broccoli steaks with white beans, red onions and anchovy butter

Mielie, basil, mint, lime and feta salad

Yuzu kosho (Japanese ‘salsa’)

Yuzu kosho (Japanese ‘salsa’)

Ingredients

Method