Bitter chocolate mousse and clementine marmalade

10 minutes

Campari-and-orange jellies with grapefruit granita

10 minutes

Fish recipes

Baked fish with sweet chilli sauce

15 minutes

Chunky pea puree

10 minutes

Salmon with wilted lettuce and pea salad and minted creme fraiche

5 - 10 minutes

Rhubarb with baked cream

40 minutes

Nut recipes

Pear, walnut and radicchio salad

Braai recipes

Kebabs with tomato salad and roasted garlic and peanut dressing

15 – 25 minutes

Balsamic, rosemary and caper marinade

Coconut recipes

Oriental-style prawn laksa

1 hour

Porcini Cappuccino

40 minutes

Miso and corn chowder

1 hour

Miso and corn chowder

By Luke Dale-Roberts

Serves 4 to 6

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

2 T miso paste
1 cup sake or white wine
1 x 400 g creamed sweetcorn
1 x 4 cm ginger piece, grated
2 cups mussel or fish stock
2 cups cream
1 cup sweetcorn kernels, cooked
4 spring onions, sliced
4 spring onions, sliced

Method

Blend the miso paste, sake, creamed sweetcorn and ginger until smooth.

Transfer to a saucepan and reduce very slowly until thick.

Add the stock and reduce by two-thirds, add the cream and simmer for 5 minutes.

Strain the soup and divide between bowls.

Top generously with sweetcorn kernels and garnish with spring onion.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Bitter chocolate mousse and clementine marmalade

Campari-and-orange jellies with grapefruit granita

Baked fish with sweet chilli sauce

Chunky pea puree

Salmon with wilted lettuce and pea salad and minted creme fraiche

Rhubarb with baked cream

Pear, walnut and radicchio salad

Kebabs with tomato salad and roasted garlic and peanut dressing

Balsamic, rosemary and caper marinade

Oriental-style prawn laksa

Porcini Cappuccino

Miso and corn chowder

Miso and corn chowder

Ingredients

Method