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Crusty homemade smoked-flour baguette with smoked aïoli and roasted tomatoes

1 hour

Luxurious gorgonzola, watercress and strawberry terrine served with home-made melba toast

10 minutes

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4 to 5 minutes, plus 3 hours freezing time

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10 minutes

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10 minutes

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15 minutes

Couscous recipes

Roasted vegetables with feta and herbed couscous

30 - 40 minutes

Blanched broad beans glossed in lemon-anchovy vinaigrette

3 to 5 minutes

Milk recipes

Coconut-milk omelette with marinated mushroom

5 minutes

Chicken recipes

Grilled chicken thighs with spinach pasta

20 minutes

Apple recipes

Apple terrine

30 minutes

Olive, thyme and chilli flatbread

10 minutes

Olive, thyme and chilli flatbread

By Jacques Erasmus

Serves Makes 6

Difficulty Easy

Prep Time 45 minutes (including resting time)

Cooking Time 10 minutes

Ingredients

2 t instant dried yeast
1 t sugar
700 g cake flour
50 g milk powder
1 t salt
1½ cups warm water
1 T olive oil
2 T fresh thyme leaves
2 T dried chilli flakes
50 g black olives, chopped
50 g green olives, chopped

Method

Preheat the oven to 200ºC.

Sift all the dry ingredients into a bowl. Make a well in the centre. Pour in the water and oil. Stir with a wooden spoon.

Using your hands, mix in the thyme, chilli and olives. Knead for 10 minutes. Cover and place in a warm place until doubled in size.

Knock back with your fist.

Divide into 6 balls and roll out thinly on a floured surface. Place on a baking tray. Bake for 8 minutes.

Serve with yoghurt, cheese and pomegranate mezze.

Cook’s tips: You can make the dough and keep it in the fridge for 3 days before rolling out and baking. Add a handful of seeds to the dough if you like.

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Crusty homemade smoked-flour baguette with smoked aïoli and roasted tomatoes

Luxurious gorgonzola, watercress and strawberry terrine served with home-made melba toast

Layered seared beef and strawberry carpaccio with spring-onion curls, lime zest and vino cotto

Tender pea, apple and crispy pancetta salad dressed in a creamed honey and wholegrain mustard vinaigrette

Steamed mussels tossed with smashed peas and drenched in lemon and chilli butter

Creamy pea and rocket linguini twists served with fresh ricotta and baby button mushrooms

Roasted vegetables with feta and herbed couscous

Blanched broad beans glossed in lemon-anchovy vinaigrette

Coconut-milk omelette with marinated mushroom

Grilled chicken thighs with spinach pasta

Apple terrine

Olive, thyme and chilli flatbread

Olive, thyme and chilli flatbread

Ingredients

Method