Aliums

Roast brinjals with spring onion and garlic yoghurt

10–15 minutes

Braai recipes

Spicy lamb chops with lemony greens

15–20 minutes

Mediterranean

Sicilian-style pasta with grilled mackerel

30 minutes

Braai recipes

Roosterkoek with chipotle butter

10 minutes

Beans recipes

Portuguese sardines with creamy cannellini beans and toast

30 minutes

Beef recipes

Caveman fillet with anchovy butter and tomato bruschetta

25 minutes

Beetroot recipes

Smoked kippers in lemon butter with beetroot and softboiled eggs

10 minutes

Mediterranean

Peppered mackerel on cauliflower purée with chickpeas, olives and feta

25 minutes

Beef recipes

Roast artichokes with Korean Bolognese

1 hour

Pork recipes

Cheesy potatoes in the fire with chipotle pork sausages

50 minutes

Chicken recipes

Chicken liver pâté with verjuice jelly

Camembert roasted in vine leaves with verjuice-poached grapes

Camembert roasted in vine leaves with verjuice-poached grapes

By Verjuice

Serves 4 as a starter or snack

Difficulty Easy

Ingredients

For the grapes:

1 cup verjuice
4 large vine leaves (or 6 baby spinach leaves), stalks removed
1 T honey 
1 thyme, large sprig
2 sweet red grapes small bunches
250 g just-ripe Camembert
thyme, a sprig
Black pepper, to taste
Cven-baked croutons or Melba toast, for serving

Method

Preheat the oven to 180°C. Pour the verjuice into a shallow pan and bring to a simmer. Spread a large sheet of clingwrap on a work surface. Blanch the vine leaves by dipping each one in the verjuice for 10 seconds. Spread on the clingwrap to dry.

Add the honey and thyme to the verjuice, then lay the grapes in the pan on their sides. Poach gently for about 7 minutes, turning often, or until the skin is splitting and fruit is just beginning to collapse. Remove the grapes from the pan and set aside to drain in a colander.

Turn up the heat and boil the verjuice until it has reduced by half and is slightly thickened and glossy. Set aside.

Cut a cross into the top of the Camembert and push a few thyme leaves into the incisions. Wrap the cheese in the blanched vine leaves, then set it on a sheet of baking paper. Wrap to form a loose parcel and secure with string. Place on a baking sheet and bake at 180°C for 7–10 minutes, or until the cheese feels very soft and oozy.

Remove the baking paper and place the cheese on a platter with the poached grapes. Drizzle the verjuice syrup over the grapes and serve immediately with crisp golden croutons or Melba toast.

Banana fat cakes

Seaweed-steamed mussels with wakame-and-miso dressing

Avo ritz fish burger

Roast brinjals with spring onion and garlic yoghurt

Spicy lamb chops with lemony greens

Sicilian-style pasta with grilled mackerel

Roosterkoek with chipotle butter

Portuguese sardines with creamy cannellini beans and toast

Caveman fillet with anchovy butter and tomato bruschetta

Smoked kippers in lemon butter with beetroot and softboiled eggs

Peppered mackerel on cauliflower purée with chickpeas, olives and feta

Roast artichokes with Korean Bolognese

Cheesy potatoes in the fire with chipotle pork sausages

Chicken liver pâté with verjuice jelly

Camembert roasted in vine leaves with verjuice-poached grapes

Camembert roasted in vine leaves with verjuice-poached grapes

Ingredients

Method