Easter recipes

Braised lamb shoulder with sundried tomatoes

4 1⁄2 hours

Carrot recipes

Carrot fritters with yoghurt dip

15 minutes

Easter recipes

Pashka semifreddo

4 minutes

Easter recipes

Swan pavlovas on raspberry purée

1 hour

Salad recipes

Chunky cabbage salad

Easter recipes

Schwarma-spiced roast lamb

1 ¾ hours

Chicken recipes

Roast chicken-and-ham terrine

10 minutes

Easter recipes

Lamb ribs with patty pan-and-fennel slaw

2 hours

Easter recipes

Roasted red peppers with Hollandaise

30 minutes

Braai recipes

Chorizo-and-olive butter hake parcels

15 minutes

Mexican recipes

Vegetarian chilli con carne

10 minutes

Breakfast recipes

Frittata

15–20 minutes

Frittata

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15–20 minutes

Ingredients

12 large free-range eggs
100 g ricotta, torn
3 T Woolworths basil pesto
sea salt and freshly ground black pepper, to taste

Method

1. To make a plain frittata, preheat the oven to 200°C. Beat the eggs, season and pour into ramekins. Add the ricotta.

2. Bake for 15 minutes, or until set and golden brown.

3. To make a basil pesto frittata, add the pesto to the beaten eggs.

Find more egg recipes here.

Photography: Myburgh du Plessis
Food assistant: Kate Ferreira

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Bacon-and-cheese turnovers

Braised lamb shoulder with sundried tomatoes

Carrot fritters with yoghurt dip

Pashka semifreddo

Swan pavlovas on raspberry purée

Chunky cabbage salad

Schwarma-spiced roast lamb

Roast chicken-and-ham terrine

Lamb ribs with patty pan-and-fennel slaw

Roasted red peppers with Hollandaise

Chorizo-and-olive butter hake parcels

Vegetarian chilli con carne

Frittata

Frittata

Ingredients

Method