Easy recipes for any cook: from cheat's meals to cooking from scratch

Duck recipes

Braised duck legs with polenta

2 ½–3 hours

Beef recipes

Beef-and-marrow ragù

3½–4 hours

Italian recipes

Herbed lamb knuckles

1 hour

Fish recipes

Easy tuna carpaccio

Italian recipes

Fried baby marrow flowers

10 minutes

Cocktail recipes

The plum sour

Braai recipes

Honey buffalo wings with blue cheese sauce

20 minutes

Sauce recipes

Stone fruit ketchup

30 minutes

Sauce recipes

Ripe banana peel chutney

40 minutes

Cheese recipes

Pommes aligot

25 minutes

Snack recipes

Egusi seed butter

10 minutes

Carrot recipes

Carrot-and-orange tahini

15 minutes

Carrot-and-orange tahini

Serves Makes 200 g

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

100 g butter
1⁄3 cup canola oil
1 kg large carrots, peeled and cut into chunks
4 cloves garlic
2 T sugar
½ t salt
1 orange, zested and juiced
100 g Woolworths tahini

Method

1. Place the butter and oil into a saucepan and heat until melted and bubbling. Add the carrots and garlic and cook until softened, about 20 minutes, stirring occasionally.

2. Add the sugar and salt. Once the carrots are fall-apart tender, transfer to a blender. Add the orange juice, zest and tahini.

3. Blend at full power until very smooth. Store in glass jars in the fridge and use within a week.

Find more sauce recipes here

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

Creamy fish pie

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Braised duck legs with polenta

Beef-and-marrow ragù

Herbed lamb knuckles

Easy tuna carpaccio

Fried baby marrow flowers

The plum sour

Honey buffalo wings with blue cheese sauce

Stone fruit ketchup

Ripe banana peel chutney

Pommes aligot

Egusi seed butter

Carrot-and-orange tahini

Carrot-and-orange tahini

Ingredients

Method