Avocado recipes

Fish tacos with smashed avocado and tomato salsa

5 minutes

Breakfast recipes

Overnight-soaked chia seeds with dried fruit and macadamia butter

Mediterranean

Roasted and stuffed baby brinjals

30 minutes

Brinjal recipes

Venison stew with smoky brinjal and naan

2½ hours

Apple recipes

Pumpkin-and-apple soup with goat’s cheese and toasted pumpkin seeds

1 hour

Fish recipes

Parmesan-and almond-crusted fish tortillas with smoked paprika oil

40 minutes

Stew recipes

Chunky winter vegetable stew with burnt sage butter

45 minutes

Chicken breast

Roast chicken breast with cherry tomatoes

30 minutes

Braai recipes

Chunky red pepper and tomato chutney

45 minutes

Mushroom recipes

Mushrooms stuffed with Gorgonzola and breadcrumbs

15–20 minutes

Beef recipes

Slow-cooked shortrib ragu

3 hours

Beetroot recipes

Pork belly roasted in vino cotto with beetroot

45 minutes

Pork belly roasted in vino cotto with beetroot

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 45 minutes

Ingredients

800 g pork belly roast approximately
8 baby beetroots
6 small red onions
1 cup good-quality chicken stock
1 cup Willow Creek Cabernet Sauvignon Balsamic Vinegar or vino cotto
Sea salt, to taste
Mashed potatoes, for serving

Method

1. Preheat the oven to 180°C.

2. Place the pork in a large ovenproof dish and add the beetroot and onions.

3. Pour in the chicken stock and vino cotto, then season the top of the pork with salt. Roast for 45 minutes, or until the meat is tender and the skin is golden and crisp.

4. Serve with creamy mashed potatoes.

Find more pork recipes here.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Fish tacos with smashed avocado and tomato salsa

Overnight-soaked chia seeds with dried fruit and macadamia butter

Roasted and stuffed baby brinjals

Venison stew with smoky brinjal and naan

Pumpkin-and-apple soup with goat’s cheese and toasted pumpkin seeds

Parmesan-and almond-crusted fish tortillas with smoked paprika oil

Chunky winter vegetable stew with burnt sage butter

Roast chicken breast with cherry tomatoes

Chunky red pepper and tomato chutney

Mushrooms stuffed with Gorgonzola and breadcrumbs

Slow-cooked shortrib ragu

Pork belly roasted in vino cotto with beetroot

Pork belly roasted in vino cotto with beetroot

Ingredients

Method