Fritter recipes

Pakoras with tomato and cinnamon chutney

30 minutes

Potato tikki with almond-coriander chutney

20 minutes

Beetroot recipes

Pickled turnips and beetroot with rustic chicken liver pate

15 minutes

Sweet potato with orange and avocado

30 - 40 minutes

Butternut recipes

Baked butternut and sage on polenta crust

30 minutes

Chickpea recipes

Chickpea curry

25 minutes

Risotto recipes

Basic risotto

1 hour 40 minutes

Chocolate recipes

Orange-sugared almond, chocolate and ricotta cake

55 minutes

Mexican recipes

Mexican-style black bean soup with feta salsa cruda

1 1/2 to 2 hours

Ceviche recipes

Prawn, coconut and green mango ceviche with mojo cilantro

French recipes

Coq au vin

1 hour 15 minutes

Avocado recipes

Sirloin with gorgonzola-and-bacon sauce and avocado salad

15 minutes

Sirloin with gorgonzola-and-bacon sauce and avocado salad

By John Easingwood

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

2 cloves garlic, crushed
2 T butter
1 t extra virgin olive oil, plus extra for rubbing
4 rashers bacon, chopped
1 cup double cream
50 g Gorgonzola
Freshly ground black pepper, to taste
2 x 250 g mature free-range sirloin steaks

For the avocado salad:

1 red chilli, chopped
1 T extra virgin olive oil
Lemon juice, a squeeze
1 - 2 ripe avocados, halved

Method

Fry the garlic in the butter and oil, then add the bacon and cook until golden brown.

Add the cream and bring to the boil, then add the crumbled Gorgonzola and melt. Season with pepper and reduce slightly.

Rub the steak with oil and season with pepper. Heat a pan until smoking hot, then cook the steaks to your preference.

Drizzle with the Gorgonzola-and-bacon sauce and serve with the avocado salad.

To make the avocado salad, mix the chilli, oil and lemon juice and pour over the avocado.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Pakoras with tomato and cinnamon chutney

Potato tikki with almond-coriander chutney

Pickled turnips and beetroot with rustic chicken liver pate

Sweet potato with orange and avocado

Baked butternut and sage on polenta crust

Chickpea curry

Basic risotto

Orange-sugared almond, chocolate and ricotta cake

Mexican-style black bean soup with feta salsa cruda

Prawn, coconut and green mango ceviche with mojo cilantro

Coq au vin

Sirloin with gorgonzola-and-bacon sauce and avocado salad

Sirloin with gorgonzola-and-bacon sauce and avocado salad

Ingredients

Method