Dairy free Archives

Grain recipes

Sorghum salad with spinach

55 minutes

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Scotch eggs with coronation sauce

25 minutes

Cooking with

Negroni gravadlax

Bread recipes

Golden prawn toast

15 minutes

Christmas recipes

Potato bake with crackling

45 minutes

Christmas recipes

Green goddess aïoli

Italian recipes

Herbed lamb knuckles

1 hour

Fish recipes

Easy tuna carpaccio

Italian recipes

Octopus and sautéed spinach

40–60 minutes

Sauce recipes

Stone fruit ketchup

30 minutes

Stone fruit ketchup

Serves Makes 500 g

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

¼ cup oil
1 onion, roughly chopped
1 clove garlic, chopped
1 sprig thyme
100 g nectarines, halved and stoned
100 g plums, halved and stoned
100 g peaches, halved and stoned
½ cup red wine vinegar
67 g brown sugar
1 t salt
4 T apricot jam

Method

1. Heat the oil in a saucepan and gently fry the onion and garlic until the onion is soft and translucent. Add the thyme and fry until fragrant.

2. Add the stone fruit, vinegar and sugar. Simmer for 20 minutes, or until slightly reduced, then season with salt.

3. Stir in the jam and simmer for a further 5 minutes. Allow to cool, then blend until smooth.

Find more sauce recipes here

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Unathi Taffa

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Sorghum salad with spinach

Scotch eggs with coronation sauce

Negroni gravadlax

Golden prawn toast

Potato bake with crackling

Green goddess aïoli

Herbed lamb knuckles

Easy tuna carpaccio

Octopus and sautéed spinach

Stone fruit ketchup

Stone fruit ketchup

Ingredients

Method