Aliums

Garlic-and-caper butter pan-fried hake

15 minutes

Fish recipes

Hake poached in olive oil

30 minutes

Dip recipes

Double-smoked salmon dip

Beetroot recipes

Blackened trout with charred beetroot and citrus

40 minutes

Braai recipes

Grilled hake with lemon and chilli

30 minutes

Seafood recipes

Lemon scallops and Parma ham

10 minutes

Anchovy recipes

Caper-and-white-anchovy aïoli

Battered and

Malt-vinegar-battered fish

20 minutes

Prawns and

Chimichurri prawns

9 minutes

Beetroot recipes

Tuna carpaccio with red cabbage and beetroot

Cabbage recipes

Steamed cabbage wedges and trout with lemon and dill

15 minutes

Calamari

Calamari-and-asparagus salad

4 minutes

Calamari-and-asparagus salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 4 minutes

Ingredients

200 g calamari rings and tentacles
10 g fresh mint
100 g asparagus, blanched
80 g rocket
1⁄2 cucumber , sliced

Method

1. Heat an oiled pan or wok over a very high heat.

2. Add the calamari and sauté for 4 minutes, or until slightly golden and cooked through.

3. Arrange the mint, asparagus, rocket and cucumber on a platter. Top with the calamari and drizzle with this Italian salad dressing.

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Garlic-and-caper butter pan-fried hake

Hake poached in olive oil

Double-smoked salmon dip

Blackened trout with charred beetroot and citrus

Grilled hake with lemon and chilli

Lemon scallops and Parma ham

Caper-and-white-anchovy aïoli

Malt-vinegar-battered fish

Chimichurri prawns

Tuna carpaccio with red cabbage and beetroot

Steamed cabbage wedges and trout with lemon and dill

Calamari-and-asparagus salad

Calamari-and-asparagus salad

Ingredients

Method