Salad recipes

Warm winter slaw

5 minutes

Braai recipes

Blue cheese baked gem squash

30 minutes

Apple recipes

Pumpkin-and-apple soup with goat’s cheese and toasted pumpkin seeds

1 hour

Stew recipes

Chunky winter vegetable stew with burnt sage butter

45 minutes

Chicken breast

Roast chicken breast with cherry tomatoes

30 minutes

Indian recipes

Indian-spiced lamb shoulder

4 hours

Braai recipes

Chunky red pepper and tomato chutney

45 minutes

Aliums

Thyme-roasted baby leeks and radishes with free-range chargrilled steaks

30 minutes

Beef recipes

Slow-cooked shortrib ragu

3 hours

Asian recipes

Easy Confit duck with Asian cucumber slaw

2 hours

Beetroot recipes

Pork belly roasted in vino cotto with beetroot

45 minutes

Sweet treat

Lemon-and-vanilla marmalade

30 minutes

Lemon-and-vanilla marmalade

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

200 g sugar
1 cup water
4 lemons, cut into eighths
1 vanilla pod, seeded

Method

Combine the sugar and water in a saucepan over a low heat. Add the lemons and vanilla and bring to a gentle boil.

Allow the mixture to reduce gradually while the lemon softens and turns slightly translucent.

Once the marmalade is thick and sticky, remove it from the heat and allow it to cool slightly before serving.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Warm winter slaw

Blue cheese baked gem squash

Pumpkin-and-apple soup with goat’s cheese and toasted pumpkin seeds

Chunky winter vegetable stew with burnt sage butter

Roast chicken breast with cherry tomatoes

Indian-spiced lamb shoulder

Chunky red pepper and tomato chutney

Thyme-roasted baby leeks and radishes with free-range chargrilled steaks

Slow-cooked shortrib ragu

Easy Confit duck with Asian cucumber slaw

Pork belly roasted in vino cotto with beetroot

Lemon-and-vanilla marmalade

Lemon-and-vanilla marmalade

Ingredients

Method