Christmas recipes

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

2 hours, 40 minutes

Christmas recipes

Buttery roast turkey with sausage stuffing and plums

3 hours

White chocolate snow bomb with chocolate stars

5 minutes

Christmas recipes

Cranberry-and-Port-glazed three-bird roast

1 hour

Apple recipes

Gammon with chipolatas, salted toffee apples and pork crackling

30 minutes

Winter vegetable

Buttered Brussels sprouts with creme fraiche

3 minutes

De Leuwen blue cheese-and-litchi platter

10 minutes

Beetroot recipes

Bright beetroot and olive branch Christmas wreath

Afternoon tea

Baked layered brinjal with ham

45 minutes

Braised chicken with tomatoes and peppers

40 minutes

Braised chicken with tomatoes and peppers

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

2 T olive oil
8 free-range chicken pieces
Sea salt and freshly ground black pepper, to taste
1 onion, chopped
2 garlic cloves, crushed
1 x 400 g whole Italian tomatoes can
6 small bright salad peppers, quartered lengthways
1 t dried oregano
250 ml chicken stock
Olives a handful
Italian parsley, torn for sprinkling
Rosmarino pasta, cooked al dente, for serving

Method

1. Heat 1 T olive oil in an ovenproof casserole dish. Brown the chicken pieces in the oil, then remove and season to taste.

2. Using the same dish, cook the onion until softened in a little more oil (if necessary). Stir in the garlic, then the tomatoes. Crush the tomatoes with a potato masher and add the peppers and oregano.

3. Return the chicken pieces to the casserole dish. Pour in the stock and bring to a simmer. Add the olives, cover and simmer for 30 minutes or until very tender. If there seems to be too much liquid, remove the chicken and peppers and keep warm. Reduce the sauce over a high heat. Sprinkle with parsley and serve with the rosmarino pasta.

Spinach lasagne

Kung pao chicken

Durban fish curry

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

Buttery roast turkey with sausage stuffing and plums

Chocolate-dipped grapes

White chocolate snow bomb with chocolate stars

Cranberry-and-Port-glazed three-bird roast

Gammon with chipolatas, salted toffee apples and pork crackling

Buttered Brussels sprouts with creme fraiche

De Leuwen blue cheese-and-litchi platter

Bright beetroot and olive branch Christmas wreath

Plum chocolate tart

Baked layered brinjal with ham

Braised chicken with tomatoes and peppers

Braised chicken with tomatoes and peppers

Ingredients

Method