Egg-free recipes

Beetroot recipes

Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

8 hours

Dark salted chocolate ganache

Beans recipes

Green bean salad with red vinaigrette

20 minutes

Salad recipes

Prickly pear and pomegranate salad

Chicken with smashed peas and broad beans

10 minutes

Braai recipes

Parmesan-dusted mielies

15 minutes

Salad recipes

Nectarine and tomato salad with baby cos lettuce

Dip recipes

Plum chutney

20 minutes

Plum chutney

Serves 6 - 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

30 ml oil
7 ml ground coriander
5 ml powdered cardamom seeds
5 ml coconut shavings (dried or fresh)
6 - 8 firm plums, pitted and cut in half
170 g dried cranberries
400 g sugar

Method

Heat the oil in a wide saucepan over a low heat. Add the coriander, cardamom and coconut.

Sauté for 1 minute or until the coconut is lightly browned then add the plum, cranberries and sugar.

Gently mix then cover with a lid.

Increase the heat then bring the chutney to a boil. Reduce the heat and simmer, uncovered, for about 10 minutes.

Serve at room temperature with chicken koftas in a spicy curry with roast potatoes, or refrigerate, covered, for up to four days.

Cook's note: Try not to stir the chutney. The plum halves should stay intact and be served as plump glazed fruit in a thick red syrup.

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Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

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Plum chutney

Plum chutney

Ingredients

Method