Soup recipes

Leek-and-chicken broth with avo baguette

25 minutes

Asian recipes

Chinese sticky hot ribs with cabbage-and-coconut slaw

30 minutes

Asian recipes

Easy to wok veggies with seared Asian prawn skewers

20 minutes

Braai recipes

Braaied smashed pumpkin with salsa verde and yoghurt

1 ½ hours

Great value

Spicy sosatie frikkadel curry

20 minutes

Hot dog

German hot dog

10 minutes

Nut recipes

Home-made nut butter

10 minutes

Olive-and-basil dressing

Pork recipes

Spicy chargrilled pork and juicy nectarine salsa

20 minutes

Brinjal recipes

Butterflied rosemary lamb with brinjal and onion confit

1 hour 40 minutes

Pepper recipes

Roast red peppers

30 minutes

Slow-roasted tomatoes

2 hours

Slow-roasted tomatoes

By Phillippa Cheifitz

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 2 hours

Ingredients

1 kg ripe, firm bright red tomatoes
a handful basil leaves
6 T olive oil
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 120°C. Halve the tomatoes and place cut side up on a baking tray lined with baking paper.

Tuck in the basil, moisten with olive oil.

Roast for 2 hours.

Cook's note:
Serve in a warm salad with the roast peppers, or on a slice of crusty bread.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Leek-and-chicken broth with avo baguette

Chinese sticky hot ribs with cabbage-and-coconut slaw

Easy to wok veggies with seared Asian prawn skewers

Braaied smashed pumpkin with salsa verde and yoghurt

Spicy sosatie frikkadel curry

German hot dog

Home-made nut butter

Olive-and-basil dressing

Spicy chargrilled pork and juicy nectarine salsa

Butterflied rosemary lamb with brinjal and onion confit

Roast red peppers

Slow-roasted tomatoes

Slow-roasted tomatoes

Ingredients

Method