Beef recipes

Pot-roasted sticky oxtail with port and dried fruits

1½ hours

Gnocchi recipes

Seared calf’s liver with home-made gnocchi, burnt sage butter and braised red onion

15 minutes

Oven-baked lamb-shank curry with confit quince

1½ hours

Offal recipes

Panfried kidneys with creamed potato, fresh green beans and fried gremolata

40 minutes

Beef recipes

Slowcooked silverside sandwiches with creamy celeriac remoulade

1 hour

Offal recipes

Poached tongue in a mustard cream with root vegetables

1 ½ hours

Roast chicken

Roast paprika chicken stuffed with chorizo, brinjals and parsley

1 hour

Warm squid and chermoula salad with crisp fennel

5 minutes

Slow-roasted pork belly with wilted bok choy, tatsoi and asian dressing

90 minutes, plus 5 minutes grilling time

Fish recipes

Grilled whole fish with watermelon salsa

10 minutes

Chickpea recipes

Organic swiss chard, chickpea and feta pilau

30 minutes

Cheesecake recipes

Creamy spinach cheesecake

40 minutes

Creamy spinach cheesecake

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus 20 minutes

Cooking Time 40 minutes

Ingredients

For the shortcrust pastry

50 g butter, grated
140 g cake flour, plus extra for dusting
1 t ground nutmeg
1 t salt
1 free-range egg

For the filling, combine

2 x 250 g tubs smooth cream cheese, creamed
2 T chopped chives
1 T chopped parsley
1 free-range egg
1 cup blanched English spinach, puréed
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C.

To make the pastry case: Using your fingertips, rub the butter, flour, nutmeg and salt together until the mixture resembles breadcrumbs. Whisk the egg and add half of it to the butterflour mixture.

Using your fingertips, lightly work the mixture to combine and form a dough (take care not to knead it), adding the remaining egg if necessary. Wrap the dough in clingfilm and chill for 20 minutes.

On a floured work surface, roll the pastry out to a 3-mm thickness, then use to line a well-greased deep 15-cm, or shallow 20-cm, round tin.

Bake for 10 to 15 minutes, or until light brown in colour. Allow to cool.

To make the spinach cheesecake: Fill the pastry case with the creamy spinach filling and bake for a further 25 to 30 minutes, or until set. Allow to cool completely before removing the mould.

Per serving: 3303.9 KJ, 12.2 g protein, 68 g fat, 33.4 g carbs

TASTE’s take:

Popeye the Sailor was onto something – spinach, with its delicate texture, alluring jade colour, minimal calories and high nutritional value, is one of the healthiest foods in the world. And, wilted, blended or dressed, there are myriad ways to enjoy it. Read more about spinach and when it's in season.

Nuke-it noodle bowl

Pepper steak-and-sweet onion rösti pie

Butter bean cacio e pepe

Pot-roasted sticky oxtail with port and dried fruits

Seared calf’s liver with home-made gnocchi, burnt sage butter and braised red onion

Oven-baked lamb-shank curry with confit quince

Panfried kidneys with creamed potato, fresh green beans and fried gremolata

Slowcooked silverside sandwiches with creamy celeriac remoulade

Poached tongue in a mustard cream with root vegetables

Roast paprika chicken stuffed with chorizo, brinjals and parsley

Warm squid and chermoula salad with crisp fennel

Slow-roasted pork belly with wilted bok choy, tatsoi and asian dressing

Grilled whole fish with watermelon salsa

Organic swiss chard, chickpea and feta pilau

Creamy spinach cheesecake

Creamy spinach cheesecake

Ingredients

Method