Recipes Archive

Christmas recipes

Kale stem salad

20 minutes

Christmas recipes

Spiced canelé

1 hour

Christmas recipes

Nectarine roast gammon

2 ½ hours

Battered and

Sticky honey miso-glazed hake with crunchy veg

20 minutes

Corn recipes

Spicy hake Tex Mex rice salad

20 minutes

Christmas recipes

Gammon with Champagne-and-peach glaze

2 1⁄2 hours

Christmas recipes

Smashed potatoes

40 minutes

Beef recipes

Oxtail potjie

3 hours

Butternut recipes

Roasted butternut and Cremezola

30 minutes

Christmas recipes

Roasted potato salad

60 minutes

Tenderstem broccoli and hazelnuts and burnt butter

Serves 2-4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 packet Woolworths Plant Love mushroom-and-soya Wellington
1 packet Tenderstem® broccoli
½ cup butter
20 g hazelnuts, toasted and chopped

Method

1. Roast Wellington according to package instructions.

2. Cook the Tenderstems until tender.

3. Melt the butter in a pan until it starts going golden brown and immediately take off the heat and toss through the hazelnuts.

4. Serve the Tenderstems drizzled with the butter and mushroom-and-soya Wellington.

Photographs and video: Sadiqah Assur-Ismail
Recipes and production: Brita du Plessis
Food assistant: Josh van Zyl

Find more Christmas recipes here.

Shop at Woolworths.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Kale stem salad

Spiced canelé

Nectarine roast gammon

Sticky honey miso-glazed hake with crunchy veg

Spicy hake Tex Mex rice salad

Gammon with Champagne-and-peach glaze

Smashed potatoes

Oxtail potjie

Roasted butternut and Cremezola

Roasted potato salad

Poached pears, roasted grapes and charred leeks

Tenderstem broccoli and hazelnuts and burnt butter

Tenderstem broccoli and hazelnuts and burnt butter

Ingredients

Method