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Christmas recipes

Baked celeriac

Christmas recipes

Baked celeriac

3 hours

Stuffed onions

Aliums

Stuffed onions

45 minutes–1 hour

Savoy cabbage and lemony ricotta bake

Cabbage recipes

Savoy cabbage and lemony ricotta bake

1 hour

Lemon Parmesan roast potatoes

Cheese recipes

Lemon Parmesan roast potatoes

90 minutes

Sweet-and-sour prawns

Christmas recipes

Sweet-and-sour prawns

10 minutes

Honey-mustard roast lamb

Christmas recipes

Honey-mustard roast lamb

1 hour 40 minutes, plus 20 minutes’ resting time

Crispy potato bake

Christmas recipes

Crispy potato bake

1½ hours

Creamy baked onions

Cauliflower recipes

Creamy baked onions

45 minutes

Christmas spiced jam

Berry recipes

Christmas spiced jam

30 minutes

Vanilla-butter prawn bisque

Christmas recipes

Vanilla-butter prawn bisque

1 hour

Caponata tart

Christmas recipes

Caponata tart

30 minutes

Nutritional yeast whipped butter

Christmas recipes

Nutritional yeast whipped butter

30 minutes

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Nutritional yeast whipped butter

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

200 g butter
2 T nutritional yeast
4 anchovies, chopped
12 pitted green olives
200 g sugar
2 bunches black grapes
blue cheese, for serving
Woolworths honeycomb, for serving
sourdough, for serving

Method

1. Place the butter into a mixer and beat for 3 minutes. Add the yeast and beat in.

2. Place in a piping bag fitted with a large star-shaped nozzle and pipe into small bowls or onto a platter. Stuff pieces of anchovy into the olives.

3. Melt the sugar in a saucepan over a low heat until light brown, swirling the pan a few times to make sure it doesn’t burn.

4. Line a tray with greaseproof paper. Carefully swirl the grapes into the caramel and lift onto the prepared tray. Leave to set for 5 minutes, then serve on the platter with the butter, honeycomb, olives and bread.

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Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly