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Grana Padano slow-roasted tomato & pepper tarts

40 minutes

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Easy cucumber pickle

15 minutes

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Humble bread

1 hour

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Cauliflower-and-chilli pickle

10 minutes

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Cucumber-and-celery pickle

5 minutes

Adjika

15 minutes

Stone fruit

Peach-and-coriander pickle

5 minutes

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Truffle-and-Parmesan-coated chips

10 minutes

Biltong recipes

Biltong and peanut brittle popcorn

3 minutes

Preserves and

Rose-petal preserve

5-10 minutes

Cucumber-and-celery pickle

5 minutes

Fresh coconut sambal

10 minutes

Fresh coconut sambal

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

1 T sunflower oil
8 curry leaves
2 red chillies
2 green chillies
3 cloves garlic, finely chopped
1/2 red onion, roughly chopped
1 T tamarind paste
sea salt and freshly ground black pepper, to taste
1/2 fresh coconut, grated
salt, to taste

Method

Heat the oil in a pan over a medium heat. Cook the curry leaves and chillies for 2–3 minutes.

Add the garlic and onion and cook until soft. Transfer to a food processor, add the tamarind paste and black pepper, and blend until coarse.

Toss with the coconut and season with salt before serving.

Roast chicken with peach hot sauce

Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Grana Padano slow-roasted tomato & pepper tarts

Easy cucumber pickle

Humble bread

Cauliflower-and-chilli pickle

Cucumber-and-celery pickle

Adjika

Peach-and-coriander pickle

Truffle-and-Parmesan-coated chips

Biltong and peanut brittle popcorn

Rose-petal preserve

Cucumber-and-celery pickle

Fresh coconut sambal

Fresh coconut sambal

Ingredients

Method