Apple recipes

Crunchy apple-and-celery salad with blue cheese, candied walnuts and biltong dust

5 minutes

Beef recipes

Beef carpaccio with nectarine salad

1 minute

Chicken recipes

Lemon-grilled chicken with olive rice

20 minutes

Nut recipes

Spicy rose-and coconut almonds

15 minutes

Brunch recipes

Potato omelette with smoked salmon trout and creme fraiche

40 minutes

Chilli recipes

Grilled prawn salad with chilli watermelon jam dressing

1 hour

Great value

Green bean, pea, baby potato and micro rocket salad with rooibos vinaigrette

20 minutes

Panna cotta

Pan-fried lamb chops with parsley potato cake

1 hour

Salad recipes

Tart green tomato and sweet watermelon salad with tomato seed dressing

Grilled prawn salad with chilli-watermelon jam dressing

1 hour

Grilled prawn salad with chilli-watermelon jam dressing

By Leandri and Seline van der Wat

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour

Ingredients

Method

Combine the melted butter, watermelon jam, lemon juice and zest and salt and pepper.

Clean and rinse the prawns, then toss them in the marinade. Cover and chill for at least 30 minutes, or until ready to cook.

Braai the prawns on an open fire, for about 3 minutes a side, basting them with the extra marinade as you go. Serve warm or cool on the dressed salad.

To make the salad, slice the cucumber into ribbons using a vegetable peeler. Cut the apples into matchsticks and sprinkle with 2 T lemon juice to prevent them from going brown. Combine the remaining lemon juice, jam, olive oil and salt and pepper. Toss the cucumber, apple and salad leaves with the dressing.

To make the chilli-watermelon jam, finely dice the watermelon rind into 1 cm x 1 cm cubes. Chop the watermelon into 2 cm x 2 cm cubes and place in a saucepan with the watermelon rind over a medium heat. Add the rest of the ingredients and reduce the mixture by half until syrupy. Reduce the heat and cook gently for 30 to 45 minutes. To check if it’s ready place 1 t on a cold plate – you should be able to pull your finger through the mixture easily but it should hold its shape. If it doesn’t, reduce it further. It should be the consistency of golden syrup. Remove from the heat and allow to cool. Store extra jam in sterilised jars.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Crunchy apple-and-celery salad with blue cheese, candied walnuts and biltong dust

Beef carpaccio with nectarine salad

Lemon-grilled chicken with olive rice

Spicy rose-and coconut almonds

Potato omelette with smoked salmon trout and creme fraiche

Grilled prawn salad with chilli watermelon jam dressing

Green bean, pea, baby potato and micro rocket salad with rooibos vinaigrette

Rose panna cotta

Green summer salad

Pan-fried lamb chops with parsley potato cake

Tart green tomato and sweet watermelon salad with tomato seed dressing

Grilled prawn salad with chilli-watermelon jam dressing

Grilled prawn salad with chilli-watermelon jam dressing

Ingredients

Method