Bean and almond dip with pomegranate molasses

Roast lamb with crisp onion and tahini

45 minutes

Butternut recipes

Garlicky roast butternut with mielie puree

45 minutes

Fish recipes

Spiced fish with cashews on coconut basmati rice

30 minutes

Apple recipes

Pan-grilled pork chops with apple and potato bake

45 minutes

Ostrich recipes

Baked ostrich meatballs

30 minutes

Mushroom recipes

Pasta with mushroom-lentil ragu

25 minutes

Asian-style chicken and vegetable broth with chicken tempura

1 hour

Baked ricotta with nutmeg sugar-dusted breads

20 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

Pepper recipes

Roast pepper panzanella with pancetta

5 minutes

Roast pepper panzanella with pancetta

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 40 minutes, plus marinating time

Cooking Time 5 minutes

Ingredients

2-3 mixed peppers
½ cup olive oil
3 T sherry vinegar
3 T sherry vinegar
1 dried chilli
Juice of 1 lemon
2 loaves ciabatta
½ cup fresh basil leaves
1 red onion, sliced into petals
3 ripe tomatoes, squashed
6 pickled white anchovies
150 g fresh ricotta
Sea salt and freshly ground black pepper

Method

Cut the peppers into bite-sized pieces and toss with ¼ cup olive oil, the sherry vinegar, chilli and lemon juice. Marinate for an hour or overnight if you can.

In a pan over a medium heat, heat 1 T olive oil and toast chunks of ciabatta until golden. Arrange in a shallow bowl along with the basil leaves, red onion and tomatoes. Top with anchovies and crumble over the ricotta.

In another pan over a medium to high heat, heat 1 T olive oil. Fry the pancetta for 5 minutes or until crisp and golden on all sides. Tumble into the salad directly from the pan and add the peppers, using the juices as a dressing.

Season to taste, then allow the salad to stand for a few minutes before serving to allow the flavours to develop.

Spinach lasagne

Pot bread

Italian fondue

Bean and almond dip with pomegranate molasses

Roast lamb with crisp onion and tahini

Garlicky roast butternut with mielie puree

Spiced fish with cashews on coconut basmati rice

Pan-grilled pork chops with apple and potato bake

Baked ostrich meatballs

Pasta with mushroom-lentil ragu

Asian-style chicken and vegetable broth with chicken tempura

Baked ricotta with nutmeg sugar-dusted breads

Ricotta and lemon chicken with roast peppers

Silky smooth red pepper fish soup

Roast pepper panzanella with pancetta

Roast pepper panzanella with pancetta

Ingredients

Method