Pepper recipes

Parrilla-style aged T-bone with chimichurri and roast red pepper-and-tomato salsa

1 hour

Baked whole trout

25 minutes

Braai recipes

Braaied stuffed salmon

30 minutes

Beetroot recipes

Charred beetroot with Parmesan crisps and fresh mint

35 minutes

Broccoli recipes

Poached egg with broccoli and burnt butter

15 minutes

Chicken breast

Chicken pho bo (Vietnamese chicken soup)

15 minutes

Braai recipes

Braai bruschetta

10 minutes

Chilli recipes

Grapefruit and grilled radicchio salad with garlic-and-chilli dressing

1 hour

Citrus recipes

Citrusy roast chicken with serrano ham

1½ hours

Pork scratchings

30 minutes

Cauliflower recipes

Cauliflower couscous with mustard butter

8 minutes

Nut recipes

Peanut butter paste

0 minutes

Peanut butter paste

By Abigail Donnelly

Serves Makes 3/4 cup

Difficulty Easy

Prep Time 10 minutes

Cooking Time 0 minutes

Ingredients

130 g icing sugar
4 T butter, softened
2 T peanut butter
2 T cream

Method

1. Sift the icing sugar into a bowl and add the butter.

2. Using a wooden spoon, mix the butter and icing sugar to combine. Add the peanut butter and cream and mix through.

3. Once smooth and creamy, serve with warm chocolate-chip stokbrood.

Herby slow-cooked lamb shoulder with preserved lemon

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5-ingredient microwave fudge

Parrilla-style aged T-bone with chimichurri and roast red pepper-and-tomato salsa

Baked whole trout

Braaied stuffed salmon

Charred beetroot with Parmesan crisps and fresh mint

Poached egg with broccoli and burnt butter

Chicken pho bo (Vietnamese chicken soup)

Braai bruschetta

Grapefruit and grilled radicchio salad with garlic-and-chilli dressing

Citrusy roast chicken with serrano ham

Pork scratchings

Cauliflower couscous with mustard butter

Peanut butter paste

Peanut butter paste

Ingredients

Method