Braai recipes

Lamb koftas with grilled leeks

15 - 20 minutes

Chocolate recipes

Chocolate sesame fondant

15 minutes

Cauliflower recipes

Chargrilled cauliflower with hazelnuts and celery

30 minutes

Brunch recipes

Best bloody Mary

Chocolate recipes

“Bounty Bar” butterscotch brittle tart

40 minutes

Seafood recipes

Lemon scallops and Parma ham

10 minutes

Chip recipes

Salt-and-vinegar chips

20 minutes

Braai recipes

Hot cross bun breakfast butties

15 minutes

Anchovy recipes

Caper-and-white-anchovy aïoli

Chicken recipes

Peruvian-style roast chicken with green sauce

1 hour

Battered and

Malt-vinegar-battered fish

20 minutes

Dip recipes

Cucumber-and-fennel dressing

Cucumber-and-fennel dressing

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

6 mini cucumbers, chopped
1 fennel bulb, chopped
3 cloves garlic, chopped
1 lemon, juiced
1⁄2 cup olive oil
1⁄4 cup sherry vinegar
20 g fresh coriander, chopped

Method

Blend all the ingredients together.

Serve with fish and chips or over salads and steamed vegetables.

Cook's note: Make plenty of this versatile dressing to use all week long on salads and veggies. It will also work wonders drizzled over leftover grilled fish. You’re welcome.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Lamb koftas with grilled leeks

Chocolate sesame fondant

Chargrilled cauliflower with hazelnuts and celery

Best bloody Mary

“Bounty Bar” butterscotch brittle tart

Lemon scallops and Parma ham

Salt-and-vinegar chips

Hot cross bun breakfast butties

Caper-and-white-anchovy aïoli

Peruvian-style roast chicken with green sauce

Malt-vinegar-battered fish

Cucumber-and-fennel dressing

Cucumber-and-fennel dressing

Ingredients

Method