Cauliflower recipes

Cauliflower tarte tatin with celery-and-sultana salad

40 minutes

Apple recipes

Pork sausages with fennel and butter bean apple mash

30 minutes

Bread recipes

Stuffed Turkish flatbreads

30 minutes

Braai recipes

Braaied sumac chicken

1 hour

Chocolate recipes

Easter coconut marshmallow Horlicks with white chocolate

5 minutes

Chocolate recipes

Easter egg chocolate bark

15 minutes

Chocolate recipes

Chocolate éclairs with cherry jam

30 minutes

Butternut recipes

Glazed Hasselback butternut squash

1 hour

Easter recipes

Pimped pickle fish

15 minutes

Braai recipes

Grilled hake with lemon and chilli

30 minutes

Cake recipes

Granadilla cake

35 minutes

Broccoli recipes

Broccoli with mustard dressing

10 minutes

Broccoli with mustard dressing

By Hannah Lewry

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

2 x 600 g packets Tenderstem broccoli

For the dressing, blend:

12 white anchovies, chopped
20 g fresh mint, chopped
20 g fresh Italian parsley, chopped
2 free-range egg yolks
2 t Dijon mustard
2 cloves garlic, chopped
1 lemon, juiced
4 t malt vinegar
1⁄2 cup extra virgin olive oil

Method

Blanch the broccoli and plunge into ice water to keep its vibrant colour. Drain and chop roughly. Toss in the dressing.

Cook's note: Blanched broccoli dressed in an anchovy-mustard dressing is a delicious side for lamb or chicken.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Cauliflower tarte tatin with celery-and-sultana salad

Pork sausages with fennel and butter bean apple mash

Stuffed Turkish flatbreads

Braaied sumac chicken

Easter coconut marshmallow Horlicks with white chocolate

Easter egg chocolate bark

Chocolate éclairs with cherry jam

Glazed Hasselback butternut squash

Pimped pickle fish

Grilled hake with lemon and chilli

Granadilla cake

Broccoli with mustard dressing

Broccoli with mustard dressing

Ingredients

Method