Home
Recipes
Side Servings

Sweet potato gratin on a plate

25 minutes

South African

Traditional samp and beans

2 1/2 hours

Yorkshire pudding

30 minutes

Cabbage recipes

Savoy cabbage rissoles

50 minutes

Fruit and nut camembert cake

10 minutes

Dip recipes

XO sauce

20 minutes

Chickpea recipes

Chickpea and olive salad

Barley salad with sauteed baby rosa tomatoes and baby marrows

30 minutes

Cannellini bean and golden sultana salad

15 minutes

Soup recipes

Gazpacho

Vegan recipes

Peri-peri sauce

5 minutes

Parmesan, sherry and cream sauce

Parmesan, sherry and cream sauce

By TASTE reader Belinda Miller-Douglas

Serves 4

Difficulty Easy

Ingredients

1 T olive oil
a knob of butter
250 g white mushrooms, sliced
65 ml sherry
250 ml cream
sea salt and freshly ground black pepper, to taste
50 g Parmesan shavings

Method

Heat the oil and a knob of butter in a large pan and fry the mushrooms until browned.

Add the sherry and reduce.

Add the cream and simmer for 5 - 10 minutes, then season.

Before serving, add the Parmesan shavings.

Spoon over rare beef fillet or chicken breasts and wilted baby spinach.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Sweet potato gratin on a plate

Traditional samp and beans

Yorkshire pudding

Savoy cabbage rissoles

Fruit and nut camembert cake

XO sauce

Chickpea and olive salad

Barley salad with sauteed baby rosa tomatoes and baby marrows

Cannellini bean and golden sultana salad

Gazpacho

Peri-peri sauce

Parmesan, sherry and cream sauce

Parmesan, sherry and cream sauce

Ingredients

Method