Coconut recipes

Fragrant coconut-poached fish

15 minutes

Braai recipes

Marshmallow s’mores

Braai recipes

Honey-and-coconut roast peaches

20 minutes

Jelly recipes

Cucumber-and-lime jelly

Salad recipes

Cucumber salad with fat-free dressing

Preserves and

Easy cucumber pickle

15 minutes

Cucumber gazpacho with smoked trout

Cake recipes

Easy naked chocolate and basil cake with cream cheese icing

35 minutes

Beef recipes

Hot cross beef burgers with spicy slaw

20 minutes

Cocktail recipes

Fresh cucumber-and-gin cocktail

Chickpea recipes

Coconut smashed chickpeas with sweet potato skins

15 minutes

Fruity dessert

Fig sorbet

Fig sorbet

By Liezel Norval-Kruger

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

12 very ripe black figs
1 lemon, juiced
200 g caster sugar
1⁄2 cup double cream, plus 5 t

Method

1 Peel the figs, leaving about 20 percent of the skin attached. Place the figs and lemon juice in a food processor and process coarsely. Place in a bowl and stir in the sugar and cream.

2 Freeze in a shallow container, stirring every half hour, or churn in an ice- cream machine according to manufacturer’s instructions.

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Three-cheese cabbage bake

Fragrant coconut-poached fish

Marshmallow s’mores

Honey-and-coconut roast peaches

Cucumber-and-lime jelly

Cucumber salad with fat-free dressing

Easy cucumber pickle

Cucumber gazpacho with smoked trout

Easy naked chocolate and basil cake with cream cheese icing

Hot cross beef burgers with spicy slaw

Fresh cucumber-and-gin cocktail

Coconut smashed chickpeas with sweet potato skins

Fig sorbet

Fig sorbet

Ingredients

Method