English roast beef and Yorkshire pudding

1 hour

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Moroccan fish couscous

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Miso and corn chowder

1 hour

Pork recipes

American barbeque ribs

1 hour

Beans recipes

Bay leaf kebabs with baked cannellini beans

30 minutes

French coq au vin

45 minutes

Asian recipes

Japanese maki rolls with miso-tofu soup

20 minutes

Chops recipes

German kassler chops with red cabbage

20 minutes

Chicken recipes

Chicken wot

1 hour

Roast butternut salad

25 minutes

King prawns, butterflied and basted in lemon and butter

10–15 minutes

King prawns, butterflied and basted in lemon and butter

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10–15 minutes

Ingredients

30 g butter
500 g unshelled Mozambican prawns, deveined and butterflied

For the sauce, mix:

5 ClemenGold mandarins, juiced
3 T tamarind paste
1 T garam masala
2 cloves garlic, finely chopped
2 t ginger, grated
30 g coriander, roughly chopped
2 spring onion, roughly chopped
1 t salt

Method

Heat the butter on a large flat grill over a hot fire.

Fry the prawns for 10 to 12 minutes until the shells turn pink in colour and the prawns are cooked through.

Toss the prawns in the sauce and serve with blanched broad beans and grilled nectarines.

Spinach lasagne

Beef rendang potjie

Amasi cheese

English roast beef and Yorkshire pudding

Russian chicken kiev

Moroccan fish couscous

Miso and corn chowder

American barbeque ribs

Bay leaf kebabs with baked cannellini beans

French coq au vin

Japanese maki rolls with miso-tofu soup

German kassler chops with red cabbage

Chicken wot

Roast butternut salad

King prawns, butterflied and basted in lemon and butter

King prawns, butterflied and basted in lemon and butter

Ingredients

Method