Seafood recipes

Snoek and trout chowder

30 minutes

Prawns and

Fire-and-ice oysters

15 minutes

Calamari

Salt-and-pepper calamari with sweet chilli sauce

Beef recipes

Seared beef carpaccio with fig- and-fennel salad

1 minute

Beetroot recipes

Steamed salmon with spiced beetroot and dill

Spiced smoked trout kedgeree

15 minutes

Sweet treat

Raspberry souffles

12-15 minutes

Fish recipes

Crisp fish strips with sweet pepper sauce

20 minutes

Anchovy recipes

Butternut and baby marrow chips with anchovy aioli

10 minutes

Bacon recipes

Grilled sweetcorn with crisp bacon and gorgonzola

15 minutes

Chicken recipes

Spicy chicken-and-corn salad in wraps

10 minutes

Fruity dessert

Poached apricots

10 minutes

Poached apricots

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

120 g sugar
1 cup verjuice
8 apricots
1 vanilla pod, split and seeds removed
50 g almonds, roasted

Method

Place the sugar and verjuice in a small saucepan over a medium heat. When the sugar has dissolved, bring to a simmer and add the apricots and vanilla pod and seeds.

Poach the apricots for 5 minutes, or until they’re starting to soften.

Serve warm sprinkled with roasted almonds.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Snoek and trout chowder

Fire-and-ice oysters

Salt-and-pepper calamari with sweet chilli sauce

Seared beef carpaccio with fig- and-fennel salad

Steamed salmon with spiced beetroot and dill

Spiced smoked trout kedgeree

Raspberry souffles

Crisp fish strips with sweet pepper sauce

Butternut and baby marrow chips with anchovy aioli

Grilled sweetcorn with crisp bacon and gorgonzola

Spicy chicken-and-corn salad in wraps

Poached apricots

Poached apricots

Ingredients

Method