Butternut recipes

Calzone

30 minutes

Spaghetti with meatballs

20 minutes

Bacon recipes

Cannellini bean and bacon pasta

10 minutes

Jasmine oil-poached salmon with pea puree, pickled cucumber, crisp prosciutto and passion fruit sauce

20 minutes

Milk recipes

Oven-roasted pork neck in milk and sage

2 hours

Sumach salmon on brown rice and preserved lemon salad

40 minutes

South African

Garlicky samp with thyme roasted chicken

1 hour

Brinjal recipes

Baked chicken with brinjal and lemon

45 minutes

Fish recipes

Pan-fried hake with granadilla dressing and tzatziki

20 minutes

Spicy nasi goreng

20 minutes

Coffee recipes

Springbok loin in coffee mud

10 minutes

Fish recipes

Haddock and fennel fish cakes

40 minutes

Haddock and fennel fish cakes

By Abigail Donnelly

Serves 8 cakes

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

3 potatoes, roughly chopped
1 free-range egg
1 T flour, plus extra for dusting
300 g smoked haddock fillet, diced
1 bulb fennel, finely chopped
1 T fennel sprigs
1/4 cup Italian parsley, finely chopped
1 lemon, juiced
1 lime, juice and zest
1 red chilli, finely chopped
1 red onion, finely chopped
Sea salt and freshly ground black pepper, to taste
Oil, for frying
Tomato relish, for serving

Method

Preheat the oven to 180°C.

Boil the potatoes until soft, drain and return to the pot. Mash roughly, add the egg and flour and mix well.

Combine the remaining ingredients (except the oil and tomato relish) in a bowl, then add the potato mixture and mix well. Shape the mixture into 8 rounds. Dust with flour, then chill for 20 minutes.

Heat the oil in a large frying pan over a high heat. Fry the fish cakes until golden on both sides. Transfer to a greaseproof paper-lined baking tray and finish in the oven for 10 to 15 minutes.

Serve with the tomato relish. It can be bought online at Woolworths, or try to make your own.

Spinach lasagne

Beef rendang potjie

Apple, honey and almond cake

Calzone

Spaghetti with meatballs

Cannellini bean and bacon pasta

Jasmine oil-poached salmon with pea puree, pickled cucumber, crisp prosciutto and passion fruit sauce

Oven-roasted pork neck in milk and sage

Sumach salmon on brown rice and preserved lemon salad

Garlicky samp with thyme roasted chicken

Baked chicken with brinjal and lemon

Pan-fried hake with granadilla dressing and tzatziki

Spicy nasi goreng

Springbok loin in coffee mud

Haddock and fennel fish cakes

Haddock and fennel fish cakes

Ingredients

Method