Dairy free Archives

Bread recipes

Fish stew with dombolo

30 minutes

Asian recipes

Lamb bone ramen

5 hours

Easter recipes

Herb-marinated roast lamb

1½ hours

Calamari

Salt-and-pepper squid

10 minutes

Chicken recipes

Chilli-vinegar chicken

1 hour

Chicken recipes

Xigugu-and-coconut roast chicken

1 hour

Toast recipes

Tomatoes on toast with lentils

Easter recipes

Salt-and-pepper prawns

30 minutes

Lamb recipes

Bazella ma’a rooz (lamb casserole)

2 hours

Mediterranean

Fattoush salad

Italian recipes

Braised celery

20 minutes

Braised celery

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 bunch celery, with leaves
2 T olive oil
2 cups chicken stock
¼ cup lemon juice
salt, to taste
8 anchovies, for serving

Method

1. Chop the celery into large chunks and heat the oil in a pan.

2. Add the celery and its leaves and sauté gently for 5 minutes. Add the stock and simmer until the celery is soft. Add the lemon juice, season to taste and serve topped with the anchovies.

Cook's note: Braised celery is especially delicious served alongside fish or chicken. Reserve the cooking liquid and chill until needed – warm it up later as a delicious hot drink to sip slowly.

Find more Italian recipes here.

Photograph: Jan Ras
Food assistant: Bianca Strydom

Cornflake marshmallow treats

Fried cauliflower

Aglio e olio with spinach

Lamb’s tails with monkeygland sauce

Fish stew with dombolo

Lamb bone ramen

Herb-marinated roast lamb

Salt-and-pepper squid

Chilli-vinegar chicken

Xigugu-and-coconut roast chicken

Tomatoes on toast with lentils

Salt-and-pepper prawns

Bazella ma’a rooz (lamb casserole)

Fattoush salad

Braised celery

Braised celery

Ingredients

Method