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The best boiled egg

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The best boiled egg

5 minutes for soft; 7 minutes for medium; 9 minutes for medium hard; 11 minutes for hard

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Rice salad

Leftover lamb prego rolls

Christmas recipes

Leftover lamb prego rolls

20 minutes

Thai chicken salad

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Thai chicken salad

Golden fried rice with duck

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Golden fried rice with duck

30 minutes

Chicken, gammon and mushroom pie

Chicken recipes

Chicken, gammon and mushroom pie

3 hours

Oven-toasted ham and cheese sandwiches

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Oven-toasted ham and cheese sandwiches

10 minutes

Coconut chicken crystal rolls

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Coconut chicken crystal rolls

15 minutes

Bone marrow dhal

Christmas recipes

Bone marrow dhal

35–40 minutes

Broccoli and bulgur wheat with spicy halloumi

Avocado recipes

Broccoli and bulgur wheat with spicy halloumi

30 minutes

Chocolate fridge cake

Chocolate recipes

Chocolate fridge cake

5 minutes

Drunken gravy

Christmas recipes

Drunken gravy

40 minutes

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Drunken gravy

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

200 g Woolworths baby leeks, sliced
1 T olive oil
6 black peppercorns
1/2 cup brandy (optional)
1/2 cup pan juices (from cooking the fillet or gammon)
1/2 lemon, zested
2 - 3 cups gammon cooking liquid or stock, strained
2 T sour cream (optional)

For the roux:

60 g butter
3 T cake flour

Method

1. Fry the leeks in a hot pan drizzled with olive oil. Add the peppercorns and flambé with the brandy.

2. Add the reserved pan juices and lemon zest and reduce by half. Remove from the heat and set aside.

3. Melt the butter in a saucepan, then add the flour and whisk over a low heat until golden brown and slightly nutty.

4. Add the gammon cooking liquid or stock.

5. Strain the pan-juice mixture and discard the leeks.

6. Add to the roux and cook, whisking, until thick. Check the seasoning. Whisk in the sour cream for a creamier finish.

Find more Christmas starter ideas here

Photographs: Myburgh Du Plessis
Production: Hannah Lewry
Food Assistant: Claire-Ellen Van Rooyen