Chicken recipes

One-pot herbed chicken with pasta

40-50 minutes

Bread recipes

Panettone-style Christmas bread

1 hour 20 minutes

Braai recipes

Coal-roasted baby cabbage

15 minutes

Chicken recipes

Roast chicken with almond stuffing

1 hour 15 minutes

Cake recipes

Brown butter cake with caramel icing

30 minutes

Beef recipes

Stroganoff soup

2 hours

Pizza recipes

David Higgs’s ultimate pizza

10–15 minutes

Bread recipes

Bread quiche

45 minutes

Brinjal recipes

Spicy brinjals

40 minutes

Hanukkah recipes

Matbucha

40 minutes

Chickpea recipes

Hummus

50 minutes

Beetroot recipes

Pickled beetroot and turnips

10 minutes

Pickled beetroot and turnips

By Tal Smith

Serves Makes 2 litres

Difficulty Easy

Prep Time 15 minutes, plus 5 days’ pickling time

Cooking Time 10 minutes

Ingredients

700 g turnips, peeled and sliced
700 g beetroot, peeled and sliced
2 T sugar
1 litre spirit vinegar
2 cups water
1 t salt

Method

1. Fill a sterilised 2-litre jar with the turnips and beetroot.

2. Bring the remaining ingredients to the boil in a saucepan and pour over the vegetables. Seal the jar and allow to pickle for 5 days in the fridge.

Find more Hanukkah recipes here.

Photographs: Russell Smith
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

One-pot herbed chicken with pasta

Panettone-style Christmas bread

Coal-roasted baby cabbage

Roast chicken with almond stuffing

Brown butter cake with caramel icing

Stroganoff soup

David Higgs’s ultimate pizza

Bread quiche

Spicy brinjals

Matbucha

Hummus

Pickled beetroot and turnips

Pickled beetroot and turnips

Ingredients

Method