Salad recipes

Hot-smoked trout and melon salad

5 minutes

Cauliflower recipes

Cauliflower-and-chilli pickle

10 minutes

Preserves and

Cucumber-and-celery pickle

5 minutes

Adjika

15 minutes

Stone fruit

Peach-and-coriander pickle

5 minutes

Pork recipes

Chinese-style pork with soya-sesame noodles

15 minutes

Brunch recipes

Pancakes with strawberries and cream

Great value

Tuna and cream cheese baked peppers

30 minutes

Biltong recipes

Biltong salsa verde salad

Apple recipes

Coconut French toast with apple yoghurt

20 minutes

Easter recipes

Hot cross buns with cheese and preserves

10 minutes

Chip recipes

Truffle-and-Parmesan-coated chips

10 minutes

Truffle-and-Parmesan-coated chips

By Clement Pedro

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

canola oil, for deep-frying
4 potatoes, washed

For the truffle-and-Parmesan sprinkle, mix:

truffle salt, to taste
50–60 g Parmesan finely grated
½ lemon zested
4 T parsley roughly chopped

Method

Heat the oil in a deep saucepan. Using a mandoline with a waffle slicing attachment, shave the potatoes to create thin, wafer-like chips.

Deep-fry the chips in batches until crispy and golden. Drain on kitchen paper.

Dust with the truffle-and-Parmesan sprinkle while hot. Serve immediately.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Hot-smoked trout and melon salad

Cauliflower-and-chilli pickle

Cucumber-and-celery pickle

Adjika

Peach-and-coriander pickle

Chinese-style pork with soya-sesame noodles

Pancakes with strawberries and cream

Tuna and cream cheese baked peppers

Biltong salsa verde salad

Coconut French toast with apple yoghurt

Hot cross buns with cheese and preserves

Truffle-and-Parmesan-coated chips

Truffle-and-Parmesan-coated chips

Ingredients

Method