Citrus recipes

Citrus duck with basmati stir fry

Anchovy recipes

Rib eye steaks with anchovy garlic oil

10 minutes

Thyme, chicken and baby vegetable casserole

45 minutes

Milk tart

Crustless cardamom and naartjie zest milk tart

1 hour

Home-made tomato sauce

10 minutes

Beef recipes

Traditional frikkadel with garlic and chermoula

25 minutes

Lentil recipes

Cabbage pasta with lentils and chorizo

25 minutes

Pickled mushrooms

10 minutes

Grilled mushroom, beetroot and cheese sandwiches

20 minutes

Onion and fig tarte tatin

20 minutes

Bresse bleu and fig carpaccio

Fig and pomegranate honey ricotta

Fig and pomegranate honey ricotta

By Maranda Engelbrecht

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

250 g ricotta
2 tablespoons honey
1 teaspoon honey cinnamon
4 fresh figs, peeled and halved
8 palmier biscuits
Fresh pomegranate seeds

Method

Blend ricotta, honey and cinnamon in food processor until smooth.

Scoop ricotta into four glass tumblers. Add figs and top with a dollop of lemon curd.

Garnish with pomegranate seeds and serve with palmier biscuits on the side.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Citrus duck with basmati stir fry

Rib eye steaks with anchovy garlic oil

Thyme, chicken and baby vegetable casserole

Crustless cardamom and naartjie zest milk tart

Home-made tomato sauce

Traditional frikkadel with garlic and chermoula

Cabbage pasta with lentils and chorizo

Pickled mushrooms

Grilled mushroom, beetroot and cheese sandwiches

Onion and fig tarte tatin

Bresse bleu and fig carpaccio

Fig and pomegranate honey ricotta

Fig and pomegranate honey ricotta

Ingredients

Method