Apple recipes

Gammon cooked in apple juice

1 ½ hours

Christmas recipes

Braised duck in caper-artichoke butter

50 minutes

Christmas recipes

Kale stem salad

20 minutes

Christmas recipes

Spiced canelé

1 hour

Christmas recipes

Nectarine roast gammon

2 ½ hours

Christmas recipes

Gammon with Champagne-and-peach glaze

2 1⁄2 hours

Christmas recipes

Smashed potatoes

40 minutes

Butternut recipes

Roasted butternut and Cremezola

30 minutes

Christmas recipes

Roasted potato salad

60 minutes

Christmas recipes

1000 layer potatoes

1 hour

Anchovy recipes

Pommes Anna

1 hour 30 minutes

Carrot recipes

Pickled rainbow carrots

10 minutes

Pickled rainbow carrots

By Jacqueline Burgess

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus overnight pickling time

Cooking Time 10 minutes

Ingredients

1 T olive oil
400 g Woolworths rainbow carrots, cleaned, skin and tops on
2 cloves garlic, sliced
1 x 1 cm piece fresh ginger, peeled and finely sliced
1 red chilli, seeded and finely sliced
1 T sugar
2 T rice vinegar
2 t fish sauce
4 T sherry vinegar

Method

1. Heat the olive oil in a frying pan. Gently fry the carrots for about 3–4 minutes. Add the garlic, ginger and chilli and soften for 2 minutes.

2. Remove the carrots from the heat, sprinkle over the sugar and pour over the remaining ingredients. Transfer to an airtight container and chill overnight.

Cook’s note: The pickle will keep for up to 2 weeks in the fridge.

Find more carrot recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Lerato Motau

Roast chicken with peach hot sauce

Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Gammon cooked in apple juice

Braised duck in caper-artichoke butter

Kale stem salad

Spiced canelé

Nectarine roast gammon

Gammon with Champagne-and-peach glaze

Smashed potatoes

Roasted butternut and Cremezola

Roasted potato salad

1000 layer potatoes

Pommes Anna

Pickled rainbow carrots

Pickled rainbow carrots

Ingredients

Method