Sweet potato with orange and avocado

30 - 40 minutes

Butternut recipes

Baked butternut and sage on polenta crust

30 minutes

Chickpea recipes

Chickpea curry

25 minutes

Sauce recipes

Salt-and-pepper tofu with sweet-and-sour dipping sauce

10 minutes

Summer berry and granadilla tart

15 minutes

Mexican recipes

Mexican-style black bean soup with feta salsa cruda

1 1/2 to 2 hours

Fruity dessert

Plum custard puddings

25 minutes

Cheesy quesadillas with guacamole

20 minutes

Mini Yorkshire puddings

30 minutes

Mexican recipes

Spicy Mexican red kidney bean soup with chunky guacamole

40 minutes

Battered and

Tempura celery leaves

15 minutes

Vine-wrapped Camembert

15 minutes

Vine-wrapped Camembert

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

4 80g portions Camembert cheese
4 vine leaves
Moskonfyt, for serving
Bread, for serving

Method

Preheat oven to 200°C.

Wrap each portion of cheese in a vine leaf. Secure with string and place on a roasting tray.

Bake for 10 to 15 minutes, or until soft and oozing.

Serve with moskonfyt and warm bread.

Cook's note: Watch the step-by-step video and learn how to bake Camembert

Spinach lasagne

Kung pao chicken

Durban fish curry

Sweet potato with orange and avocado

Baked butternut and sage on polenta crust

Chickpea curry

Salt-and-pepper tofu with sweet-and-sour dipping sauce

Summer berry and granadilla tart

Mexican-style black bean soup with feta salsa cruda

Plum custard puddings

Cheesy quesadillas with guacamole

Mini Yorkshire puddings

Spicy Mexican red kidney bean soup with chunky guacamole

Tempura celery leaves

Vine-wrapped Camembert

Vine-wrapped Camembert

Ingredients

Method