Tea recipes

Rooibos-smoked salmon with pomegranate glaze, orange rind and dill

Endive, fennel, celery and blue cheese salad

10 minutes

Anchovy recipes

Karoo lamb with shallot, anchovy and pomegranate dressing

As per package instructions

Aliums

Onion and shiitake hot-and-sour broth

1 hour

Kolokithakia gemista with avgolemono sauce

1 hour

Roast bone marrow with onion marmalade and ciabatta

2 hours

Aliums

Morogo-stuffed chicken breasts

40 minutes

Gluten-free ricotta and artichoke ravioli

5 minutes

Fish recipes

Thai-style fish ball broth

By Luke Dale-Roberts

Serves 4 - 6

Difficulty Easy

Prep Time 35 minutes

Cooking Time 20 minutes

Ingredients

1 kg chicken bones or wings
2 onions, sliced
100 g ginger, finely sliced
2 stalks lemongrass, bashed
3 T canola oil
Fish sauce to taste
Sugar to taste
Sea salt and freshly ground black pepper to taste
500 g rice noodles, soaked in cold water
100 g spring onion
50 g coriander
50 g mint leaves
200 g iceberg lettuce
200 g bean sprouts
200 g baby spinach leaves

For the fish balls:

450 g white fish fillets, skinned and cut into chunks
1 T fish sauce
1 T red curry paste
8 Thai lime leaves
20 g fresh coriander (leaves and stalks) chopped
1 free-range egg
1 t palm or muscovado sugar
1/2 t salt
40 g French beans, thinly sliced

Method

Wash the chicken bones or wings and place in a large pot. Just cover with water and bring to the boil. Reduce the heat and simmer for 11/2 hours. Strain through fine muslin and set aside.

Fry the onion, ginger and lemongrass in the oil and add to the strained broth. Season to taste with sugar, fish sauce and pepper.

Bring the broth to the boil.

Add the fish balls, blanch for a few minutes, remove and set aside. Add the soaked noodles and poach for 3 to 4 minutes, or until al dente. Check the seasoning of the broth and add salt if necessary.

Divide the blanched noodles between individual bowls and add the spring onion, coriander, mint, lettuce, bean sprouts and baby spinach. Top with the fish balls, pour the broth over the noodles and serve piping hot.

To make the fish balls, place the fish in a food processor with the fish sauce, curry paste, Thai lime leaves, coriander, egg, sugar and salt. Process until smooth, then stir in the sliced beans.

Divide the mixture into 16 pieces. Roll each one into a ball approximately 1.5 cm in diameter.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)