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Root vegetable recipes

Sweet potato

Veg risotto Kiev with sweet potato

35 minutes

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Garlic-and-caper butter pan-fried hake

15 minutes

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Balsamic onions

2 hours

Beetroot recipes

Handmade beetroot tagliatelle with Cape Malay burnt butter

15 minutes

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Blackened trout with charred beetroot and citrus

40 minutes

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Wintry orange garlic salad

Indian recipes

Curried lentil and roast sweet potato soup with paneer naan

35 minutes

Beef recipes

Tender beef shortrib with carrot salad

2 1⁄2 hours

Braai recipes

Warm sweet potato salad

30 minutes

Beetroot recipes

Beetroot-and-Parmesan tarte tatin

50 minutes

Aliums

Grilled stuffed onions

45 minutes

Aliums

Tomato and anchovies roasted in garlicky cream

45 minutes

Tomato and anchovies roasted in garlicky cream

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

8 ripe tomatoes
350 g Bella tomatoes
6 garlic cloves, crushed
6 bay leaves
2 cups cream
2 x 400 g cans butter beans, drained
8 anchovies, finely chopped
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C.

Place the tomatoes in a baking dish. Add the remaining ingredients and mix gently. Bake for 45 minutes, or until golden.

Cook's note: The robust sweet flavour of roast tomatoes combined with the umami of anchovy and earthiness of butter beans is irresistible. Add cream for hero status.

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Beetroot-and-Parmesan tarte tatin

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Tomato and anchovies roasted in garlicky cream

Tomato and anchovies roasted in garlicky cream

Ingredients

Method