Lamb recipes

Greek lamb two ways

4 hours and 10 minutes

Broccoli recipes

Broccoli with mustard dressing

10 minutes

Chocolate recipes

Chocolate-and-raspberry banana cakes

20 minutes

Apple recipes

Buttermilk apple muffin squares

20 minutes

Aliums

Tomato and anchovies roasted in garlicky cream

45 minutes

Pavlova recipes

Pavlova tropicana

1 hour and 15 minutes

Braai recipes

Lamb koftas with grilled leeks

15 - 20 minutes

Chocolate recipes

Chocolate sesame fondant

15 minutes

Cauliflower recipes

Chargrilled cauliflower with hazelnuts and celery

30 minutes

Brunch recipes

Best bloody Mary

Seafood recipes

Lemon scallops and Parma ham

10 minutes

Chip recipes

Salt-and-vinegar chips

20 minutes

Salt-and-vinegar chips

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes, plus chilling time

Cooking Time 20 minutes

Ingredients

4 potatoes, cut into thin rounds
1 cup white vinegar
4 cups sunflower oil
Salt, to taste

Method

Place the potatoes in cold water. Add the vinegar and chill for 1 hour or overnight.

Heat the oil and fry the chips in batches until soft in the middle and crunchy on the outside.

Remove using a slotted spoon and drain on kitchen paper. Season.

Serve with malt-vinegar-battered fish and dunk them in caper-and-white-anchovy aïoli.

Cook's note: Unbelievably moreish (and not dangerous in the least).

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Greek lamb two ways

Broccoli with mustard dressing

Chocolate-and-raspberry banana cakes

Buttermilk apple muffin squares

Tomato and anchovies roasted in garlicky cream

Pavlova tropicana

Lamb koftas with grilled leeks

Chocolate sesame fondant

Chargrilled cauliflower with hazelnuts and celery

Best bloody Mary

Lemon scallops and Parma ham

Salt-and-vinegar chips

Salt-and-vinegar chips

Ingredients

Method