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Braaied potato salad

15 minutes

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40 minutes

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1 hour

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The best ever coal-roasted roosterkoek  

40 minutes

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Scrambled eggs on Bovril toast

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Beef rasher-wrapped greens with Hollandaise

20 minutes

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Butternut baked ziti

40 minutes

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Beetroot vindaloo with butternut purée

30 minutes

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Steamed fish

15 minutes

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15 minutes

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Shredded tofu-and-crispy kale salad

25 minutes

Dressing recipes

Jalapeño atchar dressing

Jalapeño atchar dressing

By Scott Parker

Serves 8 to 10

Difficulty Easy

Prep Time 5 minutes

Ingredients

1 cup Woolworths jalapeno atchar
¼ cup Woolworths sherry vinegar
¼ cup Woolworths local honey
1 cup olive oil
sea salt and freshly ground black pepper, to taste

Method

Place all the ingredients into a blender and blend until smooth, then season to taste.

Cook’s note: You can store this in a jar for up to 4 weeks in the fridge. It also makes a great marinade for meat or fish.

Find more dressing recipes here

Photographer: Jan Ras
Videographer: Romy Wilson
Food assistant: Bianca Jones
Production: Amy Ebedes-Murray

Spinach lasagne

Pot bread

Italian fondue

Braaied potato salad

Dombolo steamed in cabbage leaves

Mushroom sauce

The best ever coal-roasted roosterkoek

Scrambled eggs on Bovril toast

Beef rasher-wrapped greens with Hollandaise

Butternut baked ziti

Beetroot vindaloo with butternut purée

Steamed fish

Egg white breakfast sandwiches

Shredded tofu-and-crispy kale salad

Jalapeño atchar dressing

Jalapeño atchar dressing

Ingredients

Method