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Root vegetable recipes

Aliums

Confit tomatoes in garlic-and-anchovy oil

1 hour 20 minutes

Curry recipes

Sweet potato dhal with yoghurt flatbread

13⁄4 hours

Aliums

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

30 minutes

Sweet potato

Veg risotto Kiev with sweet potato

35 minutes

Aliums

Garlic-and-caper butter pan-fried hake

15 minutes

Aliums

Handmade beetroot tagliatelle with Cape Malay burnt butter

15 minutes

Beetroot recipes

Blackened trout with charred beetroot and citrus

40 minutes

Aliums

Curried lentil and roast sweet potato soup with paneer naan

35 minutes

Beef recipes

Tender beef shortrib with carrot salad

2 1⁄2 hours

Tender beef shortrib with carrot salad

By Hope Malau

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 2 1⁄2 hours

Ingredients

For the shortrib:

2 kg beef shortrib
3 T smoked paprika
Salt, to taste
3 T brown sugar
1 1⁄2 t garlic powder
1 T fennel seeds
3 cups boiling water
4 cloves garlic, chopped
2 onions, sliced

For the carrot salad:

7 Rainbow carrots, halved
2 red onions, quartered
extra virgin olive oil, for drizzling
50 g pumpkin seeds, toasted
10 g fresh mint
2 t apple cider vinegar
2 T extra virgin olive oil
1⁄2 cup cream cheese

Method

Preheat the oven to 180°C. Rub the shortrib with the paprika, salt, sugar, garlic powder and fennel. Place in a roasting pan, then add the water, garlic and onions. Cover with foil and cook for 2 1⁄2 hours.

To make the salad, place the carrots and onions in a roasting pan, drizzle with oil and roast for 20 minutes, or until tender.

Place in a salad bowl, then sprinkle over the pumpkin seeds, mint, vinegar and olive oil. Serve the cream cheese on the side.

Serve the shortrib with the carrot salad and bread.

Cook's note: When meat is perfectly cooked and full of comforting flavour, I know I will capture my wife's heart – through her stomach.

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Air-fryer gochujang chicken thighs

Beef with oyster sauce

Confit tomatoes in garlic-and-anchovy oil

Sweet potato dhal with yoghurt flatbread

Confit garlic

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

Veg risotto Kiev with sweet potato

Garlic-and-caper butter pan-fried hake

Balsamic onions

Handmade beetroot tagliatelle with Cape Malay burnt butter

Blackened trout with charred beetroot and citrus

Wintry orange garlic salad

Curried lentil and roast sweet potato soup with paneer naan

Tender beef shortrib with carrot salad

Tender beef shortrib with carrot salad

Ingredients

Method