Polenta recipes

Smooth polenta with Napoletana meatballs

10 minutes

Minted spring lamb and vegetable braise

30 minutes

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White anchovy, broccoli and pine nut pasta

10 minutes

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Watermelon, plum and granadilla punch

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Garlic bruschetta with tomatoes

10 minutes

Corn recipes

Grilled spiced flat roast chicken with marinated corn

30 minutes

Poached peaches in rose syrup with white chocolate mousse

5 minutes

Beetroot, baby marrow and goat’s cheese flat bread

15 minutes

Beans recipes

Steamed greens with crispy sage butter

5 minutes

Garlicky prawns with apple salad

10 minutes

Fruity dessert

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Cheese recipes

Baked feta and chilli fennel

20 minutes

Baked feta and chilli fennel

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

8 baby fennel bulbs
150 g feta
1 crushed green chilli
2 cloves thinly sliced garlic
½ cup cream

Method

Preheat the oven to 180°C.

Slice 8 baby fennel bulbs in half lengthways and arrange in an ovenproof dish.

Crumble over 150 g feta, 1 crushed green chilli and 2 cloves thinly sliced garlic.

Drizzle over ½ cup cream to just cover the fennel, season to taste and bake for 15 to 20 minutes, or until golden and bubbling.

Serve hot with roast chicken and mashed potatoes.

Spinach lasagne

Kung pao chicken

Durban fish curry

Smooth polenta with Napoletana meatballs

Minted spring lamb and vegetable braise

White anchovy, broccoli and pine nut pasta

Watermelon, plum and granadilla punch

Garlic bruschetta with tomatoes

Grilled spiced flat roast chicken with marinated corn

Poached peaches in rose syrup with white chocolate mousse

Beetroot, baby marrow and goat’s cheese flat bread

Steamed greens with crispy sage butter

Garlicky prawns with apple salad

Lemon curd yoghurt and caramel swirl

Baked feta and chilli fennel

Baked feta and chilli fennel

Ingredients

Method