Afternoon tea

Basic meringue

2 hours

Asparagus recipes

Baked asparagus and ham frittata

20 minutes

Prawn and clementine salad

5 minutes

Cheat recipes

Granadilla mess

Steak recipes

Grilled steak and beetroot salad

20 minutes

Berry recipes

Strawberry smoothies

5 minutes

Biltong recipes

Biltong, gorgonzola and fig salad

Carrot recipes

Freshly squeezed carrot juice with granadilla wedges

Fish recipes

Poached white fish in Asian broth

15 minutes

Seared salmon fillet with roast asparagus and dill tzatziki

15 minutes

Garam masala potatoes and brinjals

25 minutes

Battered and

Chickpea-battered sweet potato fritters

10 minutes

Chickpea-battered sweet potato fritters

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

1 cup cold water
1 t chilli powder
1/4 t turmeric
125 g chickpea flour
2 large sweet potatoes, sliced

Method

Whisk 1 cup of cold water with chilli powder, turmeric and chickpea flour to create a runny batter.

Slice sweet potatoes and coat in a little chickpea flour, dip into the batter and deep-fry in hot oil for 4 or 5 minutes until golden.

Drain on kitchen paper and serve with sea salt and atchar-swirled yoghurt.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Basic meringue

Baked asparagus and ham frittata

Prawn and clementine salad

Granadilla mess

Grilled steak and beetroot salad

Strawberry smoothies

Biltong, gorgonzola and fig salad

Freshly squeezed carrot juice with granadilla wedges

Poached white fish in Asian broth

Seared salmon fillet with roast asparagus and dill tzatziki

Garam masala potatoes and brinjals

Chickpea-battered sweet potato fritters

Chickpea-battered sweet potato fritters

Ingredients

Method