Biltong recipes

Biltong-spiced ostrich

15 minutes

Braai recipes

Grilled spice-rubbed chicken thighs with crunchy salad

20 minutes

Potato recipes

Smashed roast potato salad

50 minutes

Beetroot recipes

Tuna carpaccio with red cabbage and beetroot

Cauliflower recipes

Roast cauliflower with peri peri

40 minutes

Salad recipes

Marinated marrow salad

30 minutes

Anchovy recipes

Grilled broccoli steaks with white beans, red onions and anchovy butter

15 minutes

Mielie recipes

Mielie, basil, mint, lime and feta salad

Asian recipes

Matcha panna cotta

15 minutes, plus 1 hour's setting time

Asian recipes

Yuzu kosho (Japanese ‘salsa’)

Beef recipes

Chargrilled steak and green beans

15 minutes

Asian recipes

Togarishi (five spice)

15 minutes

Togarishi (five spice)

By Abigail Donnelly

Serves Makes 1⁄4 cup

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

3 t chilli flakes
2 nori sheets
2 t sesame seeds
1 t dried orange peel
1⁄4 t freshly ground black pepper

Method

Blend all the ingredients together.

Cook's note: Japanese five-spice is a great alternative to salt and pepper. Sprinkle it over everything from the ramen to the tamago gohan (egg rice).

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Biltong-spiced ostrich

Grilled spice-rubbed chicken thighs with crunchy salad

Smashed roast potato salad

Tuna carpaccio with red cabbage and beetroot

Roast cauliflower with peri peri

Marinated marrow salad

Grilled broccoli steaks with white beans, red onions and anchovy butter

Mielie, basil, mint, lime and feta salad

Matcha panna cotta

Yuzu kosho (Japanese ‘salsa’)

Chargrilled steak and green beans

Togarishi (five spice)

Togarishi (five spice)

Ingredients

Method