Prawns with butternut rice, red curry cream and seaweed crisps

40 minutes

Frozen yoghurt

Guava and yoghurt ice cream

10 minutes

Pork belly with maple-roasted guavas

1½ hours

Chilli recipes

Chilli and spice-stewed guavas and meringue

20 minutes

Apple recipes

Baked meringue apples with fluffy sabayon

30 minutes

Baked cherry custard

45 minutes

Apple recipes

Cashew caramel apple custard

10 minutes

Risotto recipes

Sweet coconut cream risotto

40 minutes

Savoury bake

Baked potato fondant

40 minutes

Warm brinjal salad

Vegan recipes

Warm roast beetroot salad with Parmesan

40 minutes

Fish recipes

Baked hake with crisp pancetta and anchovies

15 to 20 minutes

Baked hake with crisp pancetta and anchovies

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 15 to 20 minutes

Ingredients

800 g firm-fleshed hake fillets
½ cup finely chopped parsley
Juice of 1 lemon
4 smashed anchovies
2-3 sprigs fresh thyme
2 T olive oil

Method

Preheat the oven to 180°C.

Arrange firm-fleshed hake fillets on a baking tray and season to taste. Top with slices pancetta or Parma ham.

Combine finely chopped parsley with the juice of 1 lemon, smashed anchovies, sprigs fresh thyme and olive oil.

Drizzle over the fish, then bake for 15–20 minutes, or until succulent but still firm.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Prawns with butternut rice, red curry cream and seaweed crisps

Guava and yoghurt ice cream

Pork belly with maple-roasted guavas

Chilli and spice-stewed guavas and meringue

Baked meringue apples with fluffy sabayon

Baked cherry custard

Cashew caramel apple custard

Sweet coconut cream risotto

Baked potato fondant

Warm brinjal salad

Warm roast beetroot salad with Parmesan

Baked hake with crisp pancetta and anchovies

Baked hake with crisp pancetta and anchovies

Ingredients

Method