Root vegetable

Parsnip rostis with sour cream

3–5 minutes

Toast recipes

Trio of toasts

10 minutes

Salad recipes

Feta, toasted almond and avocado salad

Fruity dessert

Cheat’s granadilla tart

Beef recipes

Biltong-and-Parmesan burgers

10 minutes

Christmas dessert

Cheat’s shortbread-and-pomegranate trifle

Fruity dessert

Lemon-and-vanilla granita

Brinjal recipes

Grilled brinjal rolls with tomato salsa

Roast chicken

Roast chicken, tomatoes and basil

1 hour

Avocado recipes

Strawberry, avocado and smoked salmon salad

Apple recipes

Spinach risotto

30 minutes

Dip recipes

Vegan cashew nut cream dip

Vegan cashew nut cream dip

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

200 g raw cashew nuts
2 T vinegar
8 T water

Method

Blanch 200 g raw cashew nuts in boiling salted water for 10 minutes. Drain well. Blend with 2 T vinegar and 8 T water until smooth.

Serve with raw vegetables or as an alternative to sour cream with nachos and quesadillas.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Parsnip rostis with sour cream

Trio of toasts

Feta, toasted almond and avocado salad

Cheat’s granadilla tart

Biltong-and-Parmesan burgers

Cheat’s shortbread-and-pomegranate trifle

Lemon-and-vanilla granita

Grilled brinjal rolls with tomato salsa

Roast chicken, tomatoes and basil

Strawberry, avocado and smoked salmon salad

Spinach risotto

Vegan cashew nut cream dip

Vegan cashew nut cream dip

Ingredients

Method