Lamb recipes

Bazella ma’a rooz (lamb casserole)

2 hours

Chicken recipes

One-pot chicken and rice

45 minutes

Mediterranean

Fattoush salad

Lamb recipes

Saffron roast lamb

45 minutes

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1 hour and 45 minutes

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45 minutes

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Sweetcorn cake

35 minutes

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No-churn nectarine-and-raspberry sorbet

1 hour

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Fritole alla Veneziana

20 minutes

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2 minutes

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Pasta alla gricia

30 minutes

Italian recipes

Braised celery

20 minutes

Braised celery

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 bunch celery, with leaves
2 T olive oil
2 cups chicken stock
¼ cup lemon juice
salt, to taste
8 anchovies, for serving

Method

1. Chop the celery into large chunks and heat the oil in a pan.

2. Add the celery and its leaves and sauté gently for 5 minutes. Add the stock and simmer until the celery is soft. Add the lemon juice, season to taste and serve topped with the anchovies.

Cook's note: Braised celery is especially delicious served alongside fish or chicken. Reserve the cooking liquid and chill until needed – warm it up later as a delicious hot drink to sip slowly.

Find more Italian recipes here.

Photograph: Jan Ras
Food assistant: Bianca Strydom

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Bazella ma’a rooz (lamb casserole)

One-pot chicken and rice

Fattoush salad

Saffron roast lamb

Denningvleis

Pilchard pasta

Sweetcorn cake

No-churn nectarine-and-raspberry sorbet

Fritole alla Veneziana

Fior di latte pepperoncino

Pasta alla gricia

Braised celery

Braised celery

Ingredients

Method