Dip recipes

Mashawsha

30 minutes

Dip recipes

Double-smoked salmon dip

Mexican recipes

Towering nacho salad

Aliums

Wintry orange garlic salad

Rice recipes

Persian jewelled rice

50 minutes

Chicken recipes

Caesar salad

15 minutes

Braai recipes

Warm sweet potato salad

30 minutes

Potato recipes

Potato-and-fennel gratin

1 hour

Beans recipes

White bean confit

2 hours

Aliums

Grilled stuffed onions

45 minutes

Butternut recipes

Glazed Hasselback butternut squash

1 hour

Broccoli recipes

Broccoli with mustard dressing

10 minutes

Broccoli with mustard dressing

By Hannah Lewry

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

2 x 600 g packets Tenderstem broccoli

For the dressing, blend:

12 white anchovies, chopped
20 g fresh mint, chopped
20 g fresh Italian parsley, chopped
2 free-range egg yolks
2 t Dijon mustard
2 cloves garlic, chopped
1 lemon, juiced
4 t malt vinegar
1⁄2 cup extra virgin olive oil

Method

Blanch the broccoli and plunge into ice water to keep its vibrant colour. Drain and chop roughly. Toss in the dressing.

Cook's note: Blanched broccoli dressed in an anchovy-mustard dressing is a delicious side for lamb or chicken.

Harissa-rubbed chicken with heirloom tomato salad

Stone fruit burrata salad

Chocolate mousse breakfast dessert

Mashawsha

Double-smoked salmon dip

Towering nacho salad

Wintry orange garlic salad

Persian jewelled rice

Caesar salad

Warm sweet potato salad

Potato-and-fennel gratin

White bean confit

Grilled stuffed onions

Glazed Hasselback butternut squash

Broccoli with mustard dressing

Broccoli with mustard dressing

Ingredients

Method