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Green tea and apple ice cooler

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Strawberry and prawn crystal rolls with chilli-pomegranate and coconut dipping sauces

Seared salmon, strawberry and broad bean salad

5 minutes

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Crostini with bacon and strawberries

15 minutes

Non-alcoholic pina colada

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20 - 25 minutes

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Harissa prawn salad

5 minutes

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10 minutes

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20 minutes

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10 minutes

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20 minutes

Home-made Ayrshire butter

Home-made Ayrshire butter

By Maranda Engelbrecht

Serves 400g

Difficulty Easy

Prep Time 6 hours

Ingredients

1.25 l Ayrshire double-thick cream
salt, for seasoning

Method

Refrigerate the cream for at least 3 hours before use. Spoon the cream into a deep bowl and whisk or churn until very thick and clotted.

The clotted consistency is an indication that the milky water or whey can be pressed out, which you can carefully do using a wooden spoon. Season with salt to taste.

Spoon the butter into a wooden mould or any suitable container. Refrigerate for at least 2 hours.

Cook's note: Why Ayrshire cream? Because it comes from happy cows.

Spinach lasagne

Kung pao chicken

Durban fish curry

Green tea and apple ice cooler

Strawberry and prawn crystal rolls with chilli-pomegranate and coconut dipping sauces

Seared salmon, strawberry and broad bean salad

Crostini with bacon and strawberries

Non-alcoholic pina colada

Gingerbread men

Harissa prawn salad

Campari-and-orange jellies with grapefruit granita

Fruity couscous salad

Painted biscuits

Chermoula prawn salad

Home-made Ayrshire butter

Home-made Ayrshire butter

Ingredients

Method