Butternut recipes

Brûléed butternut

35–40 minutes

Broccoli recipes

Whole roast broccoli

30 minutes

Cabbage recipes

Overnight cabbage pickle

Christmas recipes

Smoked trout with marinated eggs

10 minutes

Christmas recipes

Marmalade-and-mustard roast duck

45 minutes – 1 hour

Christmas recipes

The ultimate duck-fat roast potatoes

1 1⁄2–2 hours

Beef recipes

Spicy tshotlho

2½ hours

Beans recipes

Four-bean curry

25 minutes

Braai recipes

Coal-roasted baby cabbage

15 minutes

Brinjal recipes

Spicy brinjals

40 minutes

Hanukkah recipes

Matbucha

40 minutes

Beetroot recipes

Pickled beetroot and turnips

10 minutes

Pickled beetroot and turnips

By Tal Smith

Serves Makes 2 litres

Difficulty Easy

Prep Time 15 minutes, plus 5 days’ pickling time

Cooking Time 10 minutes

Ingredients

700 g turnips, peeled and sliced
700 g beetroot, peeled and sliced
2 T sugar
1 litre spirit vinegar
2 cups water
1 t salt

Method

1. Fill a sterilised 2-litre jar with the turnips and beetroot.

2. Bring the remaining ingredients to the boil in a saucepan and pour over the vegetables. Seal the jar and allow to pickle for 5 days in the fridge.

Find more Hanukkah recipes here.

Photographs: Russell Smith
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana

Cornflake marshmallow treats

Fried cauliflower

Aglio e olio with spinach

Brûléed butternut

Whole roast broccoli

Overnight cabbage pickle

Smoked trout with marinated eggs

Marmalade-and-mustard roast duck

The ultimate duck-fat roast potatoes

Spicy tshotlho

Four-bean curry

Coal-roasted baby cabbage

Spicy brinjals

Matbucha

Pickled beetroot and turnips

Pickled beetroot and turnips

Ingredients

Method