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Stew recipes

Caesar salad with ricotta-anchovy bombes

15 minutes

Doughnut recipes

Zesty home-made doughnuts with orange drizzle

10 minutes

Citrus recipes

Orange and ricotta polenta cake with lime labneh

1½ hours

Muffin recipes

Sticky date and mixed-berry muffins

35 minutes

Dip recipes

Warm cannellini bean dip with parsnip chips

15–20 minutes

Beer Food

Beer-braised lamb shank and rosemary veloute

2½ hours

Battered and

Beer-battered fish

20 minutes

Earl Grey couscous with spiced dried fruit compote

Serves 4

Difficulty Easy

Cooking Time 25 minutes

Ingredients

For the Earl Grey couscous:

Five Earl Grey tea bags
One packet instant couscous, prepared according to package instructions

For the spiced dried fruit compote:

500 ml water
Juice and zest of one orange
A dash of honey
2 cinnamon sticks
1 t ground cardamom
1 star anise
200 g dried fruit (peaches, pears, figs, etc.)
A handful of almonds, toasted and roughly crushed in a pestle and mortar, to garnish
A handful of mint, roughly torn, to garnish

Method

Pour boiling into a jug and add the Earl Grey tea bags. Allow to brew for a few minutes.
Prepare the couscous according to package instructions, substituting the strong tea for water.
Place the water, orange zest, orange juice, honey, cinnamon, cardamom and star anise in a saucepan over low heat and warm through for about 2 minutes.
Increase the heat to medium-high, add the dried fruit and bring to the boil. Reduce the heat and simmer, uncovered, stirring occasionally. Let the liquid reduce until it is thick and sticky.

Spoon some couscous into a bowl and drizzle the sticky compote over and around it. Garnish with crushed almonds and mint leaves. Add a squeeze of orange juice and some extra zest to finish it off, if desired.

Andy Fenner of Jamie Who? fame cooked this dish for SA's Mistress of Spices, Vanie Padayachee. He served it with a fresh citrus mimosa and poached eggs on Greek yoghurt with saffron and paprika burnt butter and pitas.

Spinach lasagne

Pot bread

Italian fondue

Spiced pork and corn stew

Winter vegetable open lasagne

Caesar salad with ricotta-anchovy bombes

Zesty home-made doughnuts with orange drizzle

Orange and ricotta polenta cake with lime labneh

Sticky date and mixed-berry muffins

Warm cannellini bean dip with parsnip chips

Beer-braised lamb shank and rosemary veloute

Beer-battered fish

Braised lemon-and-spinach free-range lamb with organic-rice pilaf

Wild mushroom ragout on herb mash

Earl Grey couscous with spiced dried fruit compote

Earl Grey couscous with spiced dried fruit compote

Ingredients

Method