Flapjack recipes

Chocolate chip-and-coconut flapjacks

10 minutes

Chilli recipes

Chilli-and-orange roast leg of lamb

40 minutes to 1 hour 20 minutes, depending on how you like your lamb done

Chickpea recipes

Barley salad with sauteed baby rosa tomatoes and baby marrows

30 minutes

Cannellini bean and golden sultana salad

15 minutes

Chicken recipes

Braised chicken with leeks and lemon

40 minutes

Chilli recipes

Lamb boerewors baked in batter with chilli spiked tomato and onion sauce

20 minutes

Sloppy joes on crusty French rolls

20 minutes

Root vegetable

Celeriac bake with horseradish and blue cheese

55 minutes

Chilli recipes

Gourmet hot dog with red onion, chilli and coriander salsa

30 minutes

Soup recipes

The Vergelegen burger

By Gary Richardson

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 45 minutes

Ingredients

720 g grass-fed beef mince
8 rasher back bacon
200 g white cheddar, grated
1 medium tomato, sliced
4 leaves iceberg lettuce
1 T mustard butter (recipe below)

For the mushroom sauce

Sea salt and freshly ground black pepper, to taste
Olive oil, for frying
65 g mushrooms, finely diced
1 cup milk
18 g butter
18 g flour
a dash black truffle oil

For the mustard butter

2 t mustard
1 T unsalted butter

For the burger buns

250 g flour
1 t salt
13 g unsalted butter
8 g yeast
150 ml tepid milk
sesame seeds

Method

Mould the mince into 4 patties, then sear over a medium heat on both sides until dark brown.

Top each patty with 2 rashers bacon, a little mushroom sauce and 50 g grated Cheddar. Put under the grill until cheese has melted.

Spread the buns with mustard butter and grill until lightly toasted.

Place each pattie on a bun with 2 slices tomato and an iceburg lettuce leaf.

To make the mushroom sauce, sweat the mushrooms in a drizzle of oil over a high heat, then season with salt and pepper. Set aside. Add the milk to the same pan and bring to a boil.

Meanwhile, melt the butter and mix with the flour to form a paste. When the milk comes to the boil, whisk in the butter-and-flour mixture. Reduce the heat to low and allow the sauce to thicken, stirring continuously. Add the mushrooms and season with salt, pepper and a dash of truffle oil.

To make the burger buns, preheat the oven to 160°C. Mix the flour, salt and butter in a dough mixer to form soft crumb-like texture. Dissolve the yeast in the milk, then add to the flour mixture and knead to form soft dough.

Place the dough in a bowl in a warm place and leave until doubled in size. Shape into 130 g balls, dip in water and then into the sesame seeds. Press flat and allow to rise until tripled in size. Bake for 20 minutes, or until golden brown.

Spinach lasagne

Pot bread

Italian fondue

Chocolate chip-and-coconut flapjacks

Chilli-and-orange roast leg of lamb

Chickpea and olive salad

Barley salad with sauteed baby rosa tomatoes and baby marrows

Cannellini bean and golden sultana salad

Braised chicken with leeks and lemon

Lamb boerewors baked in batter with chilli spiked tomato and onion sauce

Sloppy joes on crusty French rolls

Celeriac bake with horseradish and blue cheese

Gourmet hot dog with red onion, chilli and coriander salsa

Gazpacho