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Baked camembert with salted potatoes

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Skordalia with fried baby marrow and lemon

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10 minutes

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Cauliflower cheese with crispy Parma ham

40 minutes

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Garlicky roast butternut with mielie puree

45 minutes

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Brinjal-cauliflower side

By Abigail Donnelly

Difficulty Easy

Cooking Time 5 to 10 minutes

Ingredients

1 cooked cauliflower
3 T cream
Large cubes of brinjal
2 T olive oil
2 T chermoula paste
Lemon juice
A drizzle of olive oil
Chopped parsley

Method

Cut a large, cooked cauliflower into pieces and blend with cream and seasoning, to taste. In a pan over a high heat, fry large cubes of brinjal in olive oil for 5 to 10 minutes, or until almost charred.
Toss in chermoula paste, lemon juice and a drizzle of olive oil. Spoon the cauliflower purée into bowls and top with the brinjal and chopped parsley.

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Easy tempura carrot slivers and soya sauce

Shiso ponzu dressed carrot salad

Cauliflower cheese with crispy Parma ham

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Bean and almond dip with pomegranate molasses

Garlicky roast butternut with mielie puree

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