Dip recipes

Smoked mackerel and cream cheese dip

Chocolate recipes

Caramelised white chocolate sauce

40 minutes

Pasta recipes

Baked tomato pasta

40 minutes

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No-carve lemon-and-garlic roast chicken

2 hours plus 15 minutes' resting time

Fridge dessert

Fridge-set brûléed milk tart

Brinjal jam

30 minutes

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Asian-style noodle slaw

3 minutes

Blueberry jam

50 minutes

Biltong recipes

Biltong-spiced ostrich

15 minutes

Braai recipes

Grilled spice-rubbed chicken thighs with crunchy salad

20 minutes

Prawns and

Chimichurri prawns

9 minutes

Salad recipes

Chorizo bread salad

13 minutes

Chorizo bread salad

By TASTE

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 13 minutes

Ingredients

225 g chorizo, torn into small pieces
1/2 French loaf
3 T extra virgin olive oil
150 g mini Rosa tomatoes, halved
100 g fresh ricotta, crumbled
A handful parsley, chopped
Freshly ground black pepper, to taste

Method

1. Heat a pan over a medium-low heat and cook the chorizo for 2 minutes (or until slightly crispy).

2. Remove the chorizo from the pan, add the bread and cook until golden.

3. Toss the chorizo and bread with the remaining ingredients and drizzle over the shallot dressing.

Nuke-it noodle bowl

Pepper steak-and-sweet onion rösti pie

Butter bean cacio e pepe

Smoked mackerel and cream cheese dip

Caramelised white chocolate sauce

Baked tomato pasta

No-carve lemon-and-garlic roast chicken

Fridge-set brûléed milk tart

Brinjal jam

Asian-style noodle slaw

Blueberry jam

Biltong-spiced ostrich

Grilled spice-rubbed chicken thighs with crunchy salad

Chimichurri prawns

Chorizo bread salad

Chorizo bread salad

Ingredients

Method