Recipes Archive

Christmas dessert

Bay creme caramel

45 minutes

Beverage recipes

Hot pink strawberry liqueur

Cauliflower recipes

30-minute coconut hake with cauliflower rice

20 minutes

Christmas dessert

Caramel puffs

15 minutes

Chocolate recipes

Puff-pastry star

35–40 minutes

Christmas dessert

Pear, ricotta and saffron sablé

25 minutes

Prawns and

Prawn brioche toast

10 minutes

Christmas dessert

Chuckles ice cream baked Alaska

5 minutes

Biscuit recipes

Speculaas cookies

20 minutes

Cauliflower recipes

Brie-baked cauliflower

40 minutes

Butternut recipes

Hasselback butternut

60 minutes

Hasselback butternut

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 60 minutes

Ingredients

2 whole butternuts, peeled, halved then sliced hasselback
a splash of water
3 T honey
2 T butter
sea salt and freshly ground black pepper, to taste
a handful sage, fried in butter until crispy, for serving
a handful pecan nuts, roughly chopped, for serving
chives, for serving

Method

1. Preheat the oven to 160°C.

2. Place the butternut into an ovenproof dish, add a splash of water, the honey and butter. Season, then cover with tin foil and bake for 30–40 minutes, or until the butternut is tender.

3. Increase the oven’s temperature to 200°C. Remove the foil, top the butternut with the pecans and roast until the butternut is golden brown.

4. Serve with the crispy sage and fresh chives.

Find the recipe for David Higgs's brie-baked cauliflower here.

Find more butternut recipes here.

Photograph: Jan Ras
Production: Bianca Strydom

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Hasselback butternut

Hasselback butternut

Ingredients

Method