Asian recipes

Asian-style noodle slaw

3 minutes

Blueberry jam

50 minutes

Biltong recipes

Biltong-spiced ostrich

15 minutes

Braai recipes

Grilled spice-rubbed chicken thighs with crunchy salad

20 minutes

Prawns and

Chimichurri prawns

9 minutes

Salad recipes

Garam halloumi salad

10 minutes

Potato recipes

Smashed roast potato salad

50 minutes

Salad recipes

Chorizo bread salad

13 minutes

Preserves and

Roast Flavourburst stone fruit tray jam

50 minutes

Doughnut recipes

Banana fritters with apple spice

15 minutes

Braai recipes

Grilled lamb kebab pitas

20 minutes

Beetroot recipes

Tuna carpaccio with red cabbage and beetroot

Tuna carpaccio with red cabbage and beetroot

By Phillippa Cheifitz

Serves 3 to 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

150–200 g fresh tuna

For the salad, mix:

2 T red wine vinegar
5 T olive oil
1 baby red cabbage, finely shredded
50 g Woolworths beetroot spaghetti
6 red salad onions, finely shredded
Sea salt and freshly ground black pepper, to taste

Method

Thinly slice the tuna, then place between sheets of baking paper. Pound until the tuna is paperthin. Arrange on large plates.

Marinate the salad in the fridge for at least 20 minutes (the longer, the better), then spoon into the centre of the plates.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Asian-style noodle slaw

Blueberry jam

Biltong-spiced ostrich

Grilled spice-rubbed chicken thighs with crunchy salad

Chimichurri prawns

Garam halloumi salad

Smashed roast potato salad

Chorizo bread salad

Roast Flavourburst stone fruit tray jam

Banana fritters with apple spice

Grilled lamb kebab pitas

Tuna carpaccio with red cabbage and beetroot

Tuna carpaccio with red cabbage and beetroot

Ingredients

Method