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Chilli recipes

Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

20 minutes

Tempura vegetables with home-made Aïoli

30 minutes

Snoek and trout chowder with corn scones

30 minutes

Caesar salad with ricotta-anchovy bombes

15 minutes

Parma ham lemons with citrus bubbly

10 minutes

Citrus recipes

Pomegranate and citrus slow-roasted duck buns

1 hour

Vegan recipes

Wild mushroom ragout on herb mash

Egg recipes

Poached eggs with yoghurt, saffron and smoked paprika sauce

10 minutes

Pie recipes

Three-cheese and baby spinach pies

25 minutes

Three-cheese and baby spinach pies

By Abigail Donnelly

Serves 6 to 8

Difficulty Easy

Prep Time 40 minutes

Cooking Time 25 minutes

Ingredients

100 g Gorgonzola
150 g ricotta
100 g chevin
250 g baby spinach, wilted and finely chopped
2 cloves garlic, crushed
2 free-range eggs
¼ cup parsley, chopped
Sea salt and freshly ground black pepper
500 g pastry (see cook\\\\\\\'s note)

Method

Preheat the oven to 180°C.
Crumble the cheeses into a mixing bowl. Add the spinach to the cheese with the garlic, 1 beaten egg, chopped parsley and seasoning.

When the mixture is combined, roll out your pastry on a floured surface, until about 3 cm thick. Cut into even-sized squares or rectangles about 10–15 cm in length.

Spoon a generous amount of the cheeseand- spinach mixture into the centre of half the squares.
Separate the remaining egg and beat the yolk, adding a drop of milk to dilute if necessary.
Lightly brush the edges of the pastry with the beaten egg mixture.

Cover with the remaining pastry squares and seal by pushing the edges together. Lightly brush the surface of each pie with the remaining egg mixture.
Bake for 15 to 20 minutes, until golden and crisp.
Cook's note: you can use store-bought pastry for this recipe, or try our deliciously easy homemade shortcrust pastry recipe

Spinach lasagne

Pot bread

Italian fondue

Red lentil and chilli broth

Roast tomato and bacon toasts

Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

Crispy tenderstem fingers

Tempura vegetables with home-made Aïoli

Snoek and trout chowder with corn scones

Caesar salad with ricotta-anchovy bombes

Parma ham lemons with citrus bubbly

Pomegranate and citrus slow-roasted duck buns

Wild mushroom ragout on herb mash

Poached eggs with yoghurt, saffron and smoked paprika sauce

Three-cheese and baby spinach pies

Three-cheese and baby spinach pies

Ingredients

Method