Brinjal recipes

Free-range chicken and brinjal curry

Bean and almond dip with pomegranate molasses

Butternut recipes

Garlicky roast butternut with mielie puree

45 minutes

Pepper recipes

Ricotta and lemon chicken with roast peppers

1 hour 30 minutes, plus overnight marinating time

Fish recipes

Silky smooth red pepper fish soup

30 minutes

Parmesan crisp and pickled pear salad

10 minutes

Pomegranate and grapefruit punch

Avocado recipes

Pan-roasted fish with smashed tomatoes and green olives

15 minutes

Yoghurty berry dessert

By Abigail Donnelly

Difficulty Easy

Ingredients

Berries
3 T icing sugar
Greek yoghurt
Walnuts
Honey

Method

Chop seasonal berries into chunks and toss in a bowl with icing sugar. Spoon into glasses and top with double-thick Greek yoghurt. Sprinkle with crushed toasted walnuts and finish off with a good drizzle of honey.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Free-range chicken and brinjal curry

Bean and almond dip with pomegranate molasses

Garlicky roast butternut with mielie puree

Ricotta and lemon chicken with roast peppers

Silky smooth red pepper fish soup

Parmesan crisp and pickled pear salad

Pomegranate and grapefruit punch

Fiery avocado salad

Pan-roasted fish with smashed tomatoes and green olives

Thai-style mussels

Fish in parchment

Yoghurty berry dessert

Yoghurty berry dessert

Ingredients

Method