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3 hours

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45 minutes–1 hour

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Savoy cabbage and lemony ricotta bake

1 hour

Fillet steak with a quick peppered mushroom sauce

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Fillet steak with a quick peppered mushroom sauce

25 minutes

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30 - 45 minutes

Honey-mustard roast lamb

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Honey-mustard roast lamb

1 hour 40 minutes, plus 20 minutes’ resting time

Savoury rice

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Savoury rice

30 minutes

Mild hake curry with flatbreads and raita

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Mild hake curry with flatbreads and raita

40 minutes

Vanilla-butter prawn bisque

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Vanilla-butter prawn bisque

1 hour

Caponata tart

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Caponata tart

30 minutes

Porchetta with stuffing

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Porchetta with stuffing

1¾ hours

Maple-butter roast chicken

Chicken recipes

Maple-butter roast chicken

2 hours

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Maple-butter roast chicken

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 2 hours

Ingredients

12 carrots
2 free-range chickens
100 g butter
5 T maple syrup
8 sprigs fresh thyme

For the stuffing:

4 T butter
400 g Woolworths exotic mushrooms, chopped
1 loaf Woolworths sourdough, crusts removed and torn into small pieces
6 T Woolworths onion marmalade

Method

1. Preheat the oven to 160°C. Place the carrots on a large baking tray and top with the chickens.

2. Heat the butter, maple syrup and thyme in a saucepan, then pour over the chickens.

3. To make the stuffing, heat the butter in a pan. Fry the mushrooms and add the sourdough pieces and onion marmalade.

4. Spoon the mixture into the chicken’s cavities and truss with string. Roast for 2 hours. If the chickens are browning too much, cover loosely with foil.

5. Once cooked, turn the chickens over and allow to rest for 15 minutes. This allows the juices to distribute into the breast meat.

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Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly