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Sour peach hot sauce

30 minutes

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Potato dauphinoise with green goddess dressing

1 hour

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Poppy seed amasi cheese

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Kombucha strawberry jam

20 minutes

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Herby chorizo pickle

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Green asazuke-inspired pickle

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Fried brinjal pomegranate pickles

20 minutes

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Fondant sweet potatoes with curried XO sauce

45 minutes

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Fennel, cucumber and grape salad

Citrus recipes

Dill-pickled oranges

Dill-pickled oranges

By Khanya Mzongwana

Serves 1kg

Difficulty Easy

Prep Time 20 minutes

Ingredients

10 g dill, roughly chopped
¾ cup vinegar
½ cup orange juice
50 g sugar
1 t salt
1 t mustard seeds
6 black peppercorns
2 bay leaves
3 garlic cloves
6 oranges, peeled

Method

Combine all the ingredients except the oranges, then pour over the oranges. Place in a jar and chill; they will keep for about a week.

Find more Preserves and pickle recipes here

Production: Khanya Mzongwana
Photographer: Toby Murphy
Food Assistant: Chevonne Fourie

Oat crunchies

Air fryer pork belly

Banana-and-buttermilk flapjacks

Sour peach hot sauce

Potato dauphinoise with green goddess dressing

Poppy seed amasi cheese

Peachy Greek salad

Mixed fruit kimchi

Kombucha strawberry jam

Herby chorizo pickle

Green asazuke-inspired pickle

Fried brinjal pomegranate pickles

Fondant sweet potatoes with curried XO sauce

Fennel, cucumber and grape salad

Dill-pickled oranges

Dill-pickled oranges

Ingredients

Method