Chicken recipes

Coconut-and sesame-crumbed chicken with satay sauce

15 minutes

Seafood recipes

Panko-crumbed baby marrow and kale with poached eggs and yoghurt

20 Minutes

Fish recipes

Pan-fried soles with parsley pesto and lemon-cream pasta

8 minutes

Stew recipes

Chunky winter vegetable stew with burnt sage butter

45 minutes

Pork recipes

Ham-and-cheese sandwich pudding

30 minutes

Chicken breast

Roast chicken breast with cherry tomatoes

30 minutes

Braai recipes

Bread pudding with apples, blueberry jam and meringue

40 minutes

Brownie recipes

Brownies with berry sauce and crushed Oreos

35 minutes

Indian recipes

Chunky red pepper and tomato chutney

45 minutes

Sponsored: Crème brûlée with salted caramel sauce

By Selati

Serves 4

Difficulty Easy

Prep Time 45 minutes minutes, plus 3 hours’ chilling time

Cooking Time 1 hour

Ingredients

2 cups cream
1 vanilla pod, seeded
6 free-range egg yolks
100 g Selati white sugar
100 g Selati caster sugar
For the salted caramel sauce:
200 g unsalted butter
150 g Selati Demerara sugar
150 g Selati caster sugar
150 g golden syrup
1 ½ cups thick cream
1 t vanilla extract
1 t salt flakes

Method

1 Preheat the oven to 150°C. Bring the cream and vanilla seeds to a gentle simmer in a saucepan over a medium heat.

2 In a separate bowl, beat the eggs and white sugar until pale and fluffy. Pour the cream into the egg mixture while whisking.

3 Return the mixture to the heat and bring to a simmer. Remove from the heat.

4 Strain, then divide between four ramekins.

5 Place the ramekins in an ovenproof dish and half-fill the dish with water. Bake for 45 minutes. Remove from the oven and chill for 3 hours.

6 To make the topping, heat the caster sugar in a pan over a medium heat until golden. Pour over the tops of the brûlées. Allow to set for 1 minute. Serve with the salted caramel sauce.

7 To make the salted caramel sauce, combine the butter, sugar and syrup together in a saucepan over a medium heat, swirling to combine. After about 2 minutes the mixture should begin simmering gently. Add the cream, vanilla and salt and swirl to combine. Stir gently and serve with the crème brûlées.

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