South African

Cape Malay mussels

30 minutes

Lamb rendang

2 hours

Fish recipes

Poached hake

20 minutes

Cabbage recipes

Asian beef and red cabbage noodle salad

40 minutes

South African

Ingrid Jones’ Bobotie

25 minutes

Benny Masekwameng’s Bobotie

25 minutes

Baby marrow pasta

25 minutes

Basic pasta dough

The MacJardine with potato wedges

20 minutes

Avocado recipes

Avocado frittata with sundried tomatoes, feta & olives

35 minutes

Hanukkah recipes

Big roast brisket

3 hours

Chilli recipes

Charred baby marrow and chilli salad

20 minutes

Charred baby marrow and chilli salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

16 baby marrows, thinly sliced
3 T olive oil
Sea salt and freshly ground black pepper
1/4 cup fresh mint
2 fresh chilli, chopped
250 g ricotta

For the dressing, mix:

1 vanilla paste or vanilla pod, split
1/2 cup honey
1 t red wine vinegar

Method

Place a griddle pan over a high heat. Toss the baby marrows in the olive oil and fry for 1 to 2 minutes until charred. Season to taste.

Arrange the baby marrows in a large bowl and scatter with the mint, chilli and ricotta.

Spoon the dressing over the salad to serve.

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Cape Malay mussels

Lamb rendang

Poached hake

Asian beef and red cabbage noodle salad

Ingrid Jones’ Bobotie

Benny Masekwameng’s Bobotie

Baby marrow pasta

Basic pasta dough

The MacJardine with potato wedges

Avocado frittata with sundried tomatoes, feta & olives

Big roast brisket

Charred baby marrow and chilli salad

Charred baby marrow and chilli salad

Ingredients

Method