Roast recipes

Whole roasted pumpkin

2½ hours

Braai recipes

Whole roasted pork neck

1 1⁄2 – 2 hours

Braai recipes

Grilled potato salad

1 hour

Diwali recipes

Chevra

25 minutes

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Pork with beans

1 hour 15 minutes

Beans recipes

Home-made baked beans

30 minutes

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African grain salad

30–45 minutes

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Linguine with mussels

20 minutes

Great value

Tomato-and-basil orecchiette

10 minutes

Lamb recipes

Lamb tagliatelle

45 minutes

South African

Creamy sorghum

45 minutes

Braai recipes

Braaied cabbage salad

15 minutes

Braaied cabbage salad

By Vusi Ndlovu

Serves 8 to 10

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

6 baby cabbages, halved
1⁄3 cup canola oil
sea salt, to taste
freshly ground black pepper, to taste
2 bunches kale

For the beer-and-mustard dressing:

4 T wholegrain mustard
2 T Dijon mustard
3 T good-quality raw honey
2 1⁄2 cups lager
1⁄2 cup canola oil
lemon juice, to taste

Method

1. Dress the cabbage in half the oil, season lightly and grill over a bed of hot coals until deeply coloured on both sides.

2. Dress the kale in the remaining oil and season lightly. Braai over coals until nicely charred all over.

3. To make the dressing, place all the ingredients in a jar and shake until emulsified. Adjust the seasoning with salt and lemon juice. Keep leftover dressing in the fridge.

Find more braai recipes here.

Photographs: Toby Murphy
Production: Abigail Donnelly

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Whole roasted pumpkin

Whole roasted pork neck

Grilled potato salad

Chevra

Pork with beans

Home-made baked beans

African grain salad

Linguine with mussels

Tomato-and-basil orecchiette

Lamb tagliatelle

Creamy sorghum

Braaied cabbage salad

Braaied cabbage salad

Ingredients

Method