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Colcannon with spring onion butter

15 minutes

Root vegetable

Soetpatat (Stewed sweet potatoes)

45–50 minutes

Easter recipes

Ivor Jones’s Easter honeycomb smash hot cross buns

15 minutes

Air-fryer recipes

Strawberry, avocado and ricotta salad

Sauce recipes

Sour peach hot sauce

By Khanya Mzongwana

Serves Makes 1.5 litres

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

¼ cup canola oil
1 medium onion, roughly chopped
4 garlic cloves, finely chopped
1 t fresh ginger, grated
1 red pepper, quartered and seeded
1 T smoked Spanish paprika
15 g bird’s-eye chillies , chopped
sea salt and freshly ground black pepper, to taste
1 x 400 g can peach halves in syrup
1 cup white wine vinegar

Method

1. Heat the oil in a pan. Gently fry the onion, garlic and ginger over a medium heat.

2. Add the pepper, paprika and chillies and fry until the pepper softens and the onions begin to caramelise, stirring occasionally. Season well.

3. Add the peaches, reserving the syrup, and the vinegar. Stir, then pour the contents of the pan into a blender and add ¼ cup of the peach syrup. Blend until smooth. The sauce keeps for up to two weeks in the fridge.

Find more sauce recipes here

Productions: Khanya Mzongwana
Photographer: Toby Murphy
Food Assistants: Chevonne Fourie

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