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Maple roast brinjal

45 minutes

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Shortrib adobo with ting

2 hours 45 minutes

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5 minutes

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3–4 hours

Cooking with

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40–50 minutes

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Herby trout ceviche

Afternoon tea

Herman Lensing’s mom’s carrot cake

40 minutes

Chicken breast

Chicken stew with dumplings

45 minutes

Pea-and-baby marrow salad

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

For the dressing, whisk:

4 lemons, juiced
2 T sugar
sea salt and freshly ground black pepper, to taste
4 T extra virgin olive oil

For the salad

180 g baby marrow
100 g fresh raw peas
100 g mangetout
100 g green beans, sliced diagonally
100 g feta, broken into chunks
1⁄4 cucumber, sliced
1 Lemon, peel very thinly sliced
fresh mint, to garnish
rocket leaves a handful

Method

Pour the dressing over the salad and toss.

Cook's note: To make a substantial vegetarian supper, toss the salad through some cooked pasta shells.

Find more salad recipes here

Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ellah Maepa

Abi’s fireside nori butter

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Preserved lemon sesame cake with cream cheese frosting

Maple roast brinjal

Shortrib adobo with ting

Raw butternut salad

Rainbow kachumbari

Peach-and-tomato salad

Spezzatino

Cape brandy pudding

Herby trout ceviche

Herman Lensing’s mom’s carrot cake

Chicken stew with dumplings

Fried cabbage with tomato curry

Pea-and-baby marrow salad

Pea-and-baby marrow salad

Ingredients

Method