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Tomato bread with butter-bean purée

2 minutes

Quince Preserve

3 to 4 hours, plus cooling and setting time

Mushroom recipes

Mushrooms with pecan nut and sage stuffing

25 minutes

Watermelon recipes

Watermelon and feta salad with basil-infused oil

Sauce recipes

Fried halloumi and avo winter salad

15 minutes

Red pepper and macadamia nut sauce

30 minutes

Roasted onion flowers

By Maranda Engelbrecht

Serves 6

Difficulty Easy

Ingredients

6 large brown onions
1/2 cup melted unsalted butter
Honey

Method

Take the brown onion and stand each one on its root end and slice almost through to the bottom into 8 wedges.
Rinse well. Place the onions in a roasting pan, leaving enough space for them to open during roasting.
Pour over butter and season.
Roast at 180°C, basting now and again, for an hour, or until tender.
Drizzle the roasted onion flowers with honey and return to the oven for a few minutes, until they start to catch.
Good with roast lamb.

Harissa-rubbed chicken with heirloom tomato salad

Stone fruit burrata salad

Chocolate mousse breakfast dessert

Tomato bread with butter-bean purée

The modern tuna salad

Sweet potato bread

Quince Preserve

Mushrooms with pecan nut and sage stuffing

Watermelon and feta salad with basil-infused oil

Mustard-and-sultana sauce

Cheese soufflés

Pumpkin atchar

Fried halloumi and avo winter salad

Red pepper and macadamia nut sauce