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

Citrus recipes

Strawberry-and-cream yoghurt cake

30 minutes

Duck recipes

Pan-roasted duck breasts with exotic mushrooms

25 minutes

Asian recipes

Lemon soufflé with lemon curd ice cream

10 minutes

Seafood recipes

Crispy yellowtail with chips

30 minutes

Chantel Dartnall’s ultimate dagwood

Serves Makes 4 large sandwiches

Difficulty Easy

Prep Time 30 minutes

Cooking Time 25 minutes

Ingredients

12 slices white bread, toasted
salted butter, for spreading
wholegrain mustard, to taste
4 t mayonnaise
4 t hot chutney
4 free-range eggs, soft fried (seasoned with Maldon salt and freshly ground black pepper)
4 pieces Woolworths Grabouw boerewors, cooked (approximately 6 cm long, split in half)
16 slices streaky bacon, cooked until crispy
8 slices country ham, shaved
2 slices Cheddar cheese
8 basil leaves
8 lettuce leaves
16 thin slices peeled cucumber (seasoned with Maldon salt and white balsamic glaze)

Method

Arrange 3 slices of well-buttered toast on a clean work surface.
Spread a thin layer of mustard on the first slice, then spread mayonnaise on the next slice, and chutney on the last.
For me there is one golden rule: the boerewors must be on the chutney, but other than that you can arrange the remaining ingredients evenly on the toast spread with the mayo.
The third slice of toast spread with the mustard is for the top of the dagwood and should be kept aside.
Once most of your ingredients have been arranged on the two slices of toast, carefully place the one layered stack on top of the other. Top with the remaining ingredients and the third slice of toast with the mustard side down.
Skewer to keep the sandwich together.

Cook's note: The multi-award-winning executive chef at Restaurant Mosaic at The Orient in Pretoria may be known for her elaborate, delicate plating, but she’s all for getting stuck into the mother of all dagwoods when she’s at home.

"The ultimate dagwood takes me back to lazy evenings when I just want a comforting, all-in-one meal. It’s a real treat if I just want to indulge and enjoy a little bit of everything."

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Lemony whipped feta

LemonGold®-tonic ice cubes

LemonGold® 3-ingredient gummies

ClemenGold® snack bars

Strawberry-and-cream yoghurt cake

Pan-roasted duck breasts with exotic mushrooms

Thai beef curry

Warm chocolate mousse

Spicy grilled chicken

Lemon soufflé with lemon curd ice cream

Crispy yellowtail with chips

Chantel Dartnall’s ultimate dagwood

Chantel Dartnall’s ultimate dagwood

Ingredients

Method