Bobotie with brown rice and lentils

20 minutes

Russian chicken kiev

30 minutes

Fruity dessert

Upside-down caramel pineapple tart

15 minutes

Chops recipes

German kassler chops with red cabbage

20 minutes

Curry recipes

Berbere paste

2 minutes

Roast butternut salad

25 minutes

King prawns, butterflied and basted in lemon and butter

10–15 minutes

Potato rosti with cream cheese and salmon

10 minutes

The perfect aïoli

Bacon recipes

Rump and bacon burger with aged cheddar and barbecue sauce

10 minutes

Burger recipes

Mini lamb burgers with roast peppers

10 minutes

Corn recipes

Corn on a stick

8 minutes

Corn on a stick

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 8 minutes

Ingredients

1 x 800 g organic sweet-corn coblets
45 - 60 g organic butter, melted
Chives, finely chopped, for sprinkling (optional)

For the sauce, mix together:

100 g organic low-fat cream cheese
6 T organic cream

Method

Place the corn coblets in a saucepan just large enough to take them in a single layer. Pour in enough water to cover (don’t add salt as this will toughen the corn).

Bring to a boil then simmer for 3 minutes, or until tender.

Drain and spike with short skewers.

Brush with melted butter and dab with the sauce. Sprinkle with chopped chive, if using.

Pot bread

Jamaican-style oxtail stew

Chocolate brownies with caramel mousse

Bobotie with brown rice and lentils

Russian chicken kiev

Upside-down caramel pineapple tart

German kassler chops with red cabbage

Berbere paste

Roast butternut salad

King prawns, butterflied and basted in lemon and butter

Potato rosti with cream cheese and salmon

The perfect aïoli

Rump and bacon burger with aged cheddar and barbecue sauce

Mini lamb burgers with roast peppers

Corn on a stick

Corn on a stick

Ingredients

Method