Recipes for starters & light meals

Breakfast recipes

Frittata

15–20 minutes

Braai recipes

Braai pie

12 minutes

Beetroot recipes

Seven Colours salad

30 minutes

Braai recipes

Jaffle

6–8 minutes

Seafood recipes

Snoek ceviche

15 minutes

Beer Food

Egg-and-sausage sandwich

10 minutes

Bacon recipes

The Zaza Sandwich (with swanky sauce)

45 minutes

Prawns and

Boma oysters

5 minutes

Aliums

5-ingredient caramelised onion tart

40 minutes

Beans recipes

Heerenbone salad

30 minutes

Dip recipes

Baba ganoush with roast red peppers

45 minutes

Anchovy recipes

Asparagus with anchovy butter

15 minutes

Asparagus with anchovy butter

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 x 170 g pack asparagus
125 g butter
8 anchovies
1 t lemon zest
2 T lemon juice
120 g Woolworths oak-smoked Stanford cheese

Method

1. Braai or chargrill the asparagus.

2. Blend the butter, anchovies, lemon zest and juice.

3. Melt the butter and drizzle over the asparagus. Serve with a wedge of cheese.

Cook's note: Make a big batch of anchovy butter to freeze in ice trays ready to jazz up steamed or roasted veggies. Pop out a cube of frozen umami, melt and drizzle!

Find more asparagus recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Frittata

Braai pie

Seven Colours salad

Jaffle

Snoek ceviche

Egg-and-sausage sandwich

The Zaza Sandwich (with swanky sauce)

Boma oysters

5-ingredient caramelised onion tart

Heerenbone salad

Baba ganoush with roast red peppers

Asparagus with anchovy butter

Asparagus with anchovy butter

Ingredients

Method