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Leftover roast lamb kota

3 hours

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25 minutes

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35 minutes

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45 minutes

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Chocolate coins

5 minutes

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1½ hours

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35–45 minutes

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4 hours

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20 minutes

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20 minutes

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20 minutes

Salad recipes

Fennel-and-radish salad

Fennel-and-radish salad

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 30 minutes

Ingredients

4 baby fennel bulbs, shaved
1 baby red onion, thinly sliced
3-4 baby marrows, thinly sliced
1 white onion, thinly sliced
1 x 150 g radishes bag, thinly sliced

For the dressing, mix:

2 t wholegrain mustard
3 T double-cream plain yoghurt
1 lemon, zested and juiced
1 T olive oil
sea salt and freshly ground black pepper, to taste

Method

Combine the salad ingredients just before serving, toss in the dressing and season to taste.

Find more salad recipes here.

Photograph: Andrea van der Spuy
Food Assistants: Kate Ferreira & Emma Nkunzana

Hot-and-sour soup

Pot bread

DIY LemonGold® Creams

Leftover roast lamb kota

Roast trout bagel

Confit duck “banh mi”

Macadamia prune tart

Chocolate coins

Plum-stuffed lamb

Hasselback beetroot

Oxtail stew

Grilled broccoli salad

Sweet potato mash

Norwegian salmon with pastry lattice

Fennel-and-radish salad

Fennel-and-radish salad

Ingredients

Method