Recipes for starters & light meals

Pepper recipes

Roast pepper tahini salad

25 minutes

Brinjal recipes

Brinjal confit

20 minutes

Asian recipes

ClemenGold® Asian noodle salad

8 minutes

Bread recipes

Cranberry bread Welsh rarebit

1 hour

30-minute hake salad

25 minutes

Cabbage recipes

Grilled BBQ cabbage

30 minutes

Fish recipes

Crunchy trout nuggets

10 minutes

Bread recipes

Basic sesame bagel

20 minutes

Halaal recipes

Fattoush salad

Easter recipes

Hot cross buns with pickled fish

5 minutes

Corn recipes

Soft-boiled eggs with creamy polenta

30 minutes

Butternut recipes

Salt-baked butternut

1 hour

Salt-baked butternut

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 1 hour

Ingredients

200 g salt
1 free-range egg white
1 medium butternut, washed and petted dry

For the four-spice butter:

100 g butter
1 t garam masala
1 t hot curry powder
1 star anise

Method

1. Preheat the oven to 200°C.

2. Mix the salt and egg white to make a thick paste. Cover the butternut in a layer of the paste and place on a baking tray.

3. Bake for 45 minutes to 1 hour, or until soft when pierced with a knife or metal skewer.

4. To make the butter, melt the butter in a pan over medium heat. Add the spices and fry gently in the butter until fragrant.

5. To serve, cut the baked butternut in half and dress with the butter.

Find more butternut recipes here

Photographs: Jan ras

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Roast pepper tahini salad

Brinjal confit

ClemenGold® Asian noodle salad

Cranberry bread Welsh rarebit

30-minute hake salad

Grilled BBQ cabbage

Crunchy trout nuggets

Basic sesame bagel

Fattoush salad

Hot cross buns with pickled fish

Soft-boiled eggs with creamy polenta

Salt-baked butternut

Salt-baked butternut

Ingredients

Method