Brunch recipes

Bloody Mary

Citrus recipes

Pasta with lemon-and-burnt butter Brussels sprouts and Parmesan shards

15 minutes

Asian recipes

Duck pancakes with hoisin sauce

5 minutes

Berry recipes

Panettone on the braai with vanilla mascarpone and fruit

2–3 minutes

Bread recipes

Sea-salt sticks

15 minutes

Berry recipes

Easy fruity frozen yoghurt

Apple recipes

Warm gammon and crunchy apple salad

5 minutes

Christmas recipes

Sticky pomegranate gammon

2 hours

Cheat recipes

Fruit salad trifle

Potato recipes

Potato and salmon salad

10 minutes

Festival food

Maple caramel corn

10 minutes

Fritter recipes

Baby marrow and chorizo fritters

5 minutes

Baby marrow and chorizo fritters

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

1 cup baby marrow, finely grated
½ cup brown rice flour
1 T dill, chopped
100 g chorizo, sliced
5 egg whites
sea salt and freshly ground black pepper, a pinch

Method

1. Mix 1 cup finely grated baby marrow, ½ cup brown rice flour, 1 T chopped dill, 100 g sliced chorizo, 5 beaten egg whites and a pinch of salt and pepper.

2. Fry spoonfuls in shallow oil, drain on kitchen paper and serve with lemon wedges.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Bloody Mary

Pasta with lemon-and-burnt butter Brussels sprouts and Parmesan shards

Duck pancakes with hoisin sauce

Panettone on the braai with vanilla mascarpone and fruit

Sea-salt sticks

Easy fruity frozen yoghurt

Warm gammon and crunchy apple salad

Sticky pomegranate gammon

Fruit salad trifle

Potato and salmon salad

Maple caramel corn

Baby marrow and chorizo fritters

Baby marrow and chorizo fritters

Ingredients

Method