Apple recipes

Italian porchetta with spicy quince-and-apple chutney

2 1/4 hours

Beetroot recipes

Shredded lamb shank with beetroot mash and syrup

4 hours

Cooking with

Pavlova with figs and dark rum syrup

2 hours

Curry recipes

Chicken curry with Sticky bananas

35 minutes

Gammon recipes

Banana salsa with crispy gammon

15 minutes

Apple recipes

Beetroot soup with burrata and apple-and-radish salsa

40 minutes

Tuna tartare and palm-heart salad

35 minutes

Sweet potato gratin on a plate

25 minutes

Asian recipes

Thai-style steamed mussels

5 minutes

Chickpea recipes

Inzimino de ceci (Chickpeas with Swiss chard)

1 12 hours

Berry cheesecake

overnight

Butternut recipes

Spicy butternut soup

0 minutes

Spicy butternut soup

By Lumai de Smidt

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 0 minutes

Ingredients

250 ml carrot juice
125 ml apple juice
2 cups butternut, diced very small
1/2 avocado
1 T olive oil
1 garlic clove
40 g cashew nuts, chopped
1 x 1 cm piece, fresh ginger, finely chopped
1 t cumin
1/2 t cayenne pepper
1 t Himalayan rock salt

Method

Blend all the ingredients at a high speed for 1 minute, or until very smooth. The soup may become slightly warmer, but its temperature will not exceed 46°C.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Italian porchetta with spicy quince-and-apple chutney

Shredded lamb shank with beetroot mash and syrup

Pavlova with figs and dark rum syrup

Chicken curry with Sticky bananas

Banana salsa with crispy gammon

Beetroot soup with burrata and apple-and-radish salsa

Tuna tartare and palm-heart salad

Sweet potato gratin on a plate

Thai-style steamed mussels

Inzimino de ceci (Chickpeas with Swiss chard)

Berry cheesecake

Spicy butternut soup

Spicy butternut soup

Ingredients

Method