Curry recipes

Spicy lamb-and-tomato bunny chow

1 hour

Great value

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Smoked cheese-and-bacon pork griller skewers

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Masala sweet potato chip roll with mustard and ketchup

20 minutes

Avocado recipes

Avocado-and-lemon ice cream with bay leaf oil

10 minutes

Apple recipes

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30 minutes

South African

Roast cabbage with bone marrow brown butter

45 minutes

Beetroot recipes

“Jacket” beetroot with all the classic toppings

1 hour

Butternut recipes

Syrupy pumpkin tarte tatin

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

100 g brown sugar
200 g butter
1 small white, orange or green pumpkin
1 x 20 x 20 cm sheet puff pastry
1 free-range egg, beaten
10 sage leaves

Method

1. Preheat the oven to 190°C. Sprinkle the sugar into a 20 cm cast-iron pan. cut 100 g butter into small pieces and place onto the layer of sugar.

2. Slice the pumpkin and arrange on top of the butter and sugar. Place on the stove and allow to bubble a bit until the sugar melts. Carefully top the pumpkin with the puff pastry and brush with the egg. Prick with a fork to allow air to escape. Bake for 25 – 30 minutes or until the puff pastry is golden brown and a knife pierces through the pumpkin easily. Allow to cool for 5 – 10 minutes before turning out onto a serving plate, ensuring the pumpkin side is facing up.

3. Melt the remaining butter in a small saucepan. Add the sage and fry for a few seconds until crispy but still green. Remove the sage leaves from the butter and continue simmering the butter until it begins to brown and develop a nutty fragrance. Do not allow it to burn.

4. To serve, spoon some of the brown butter over the pumpkin and scatter over the sage leaves. Slice into 6 or 8 and serve warm or cold.

Find more savoury tarts recipe here.

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