Recipes Archive

Beef recipes

Beef-and-marrow ragù

3½–4 hours

Italian recipes

Herbed lamb knuckles

1 hour

Italian recipes

Pork loin chop piccata

20 minutes

Beans recipes

Green ribollita soup and truffle oil

20 minutes

Fish recipes

Easy tuna carpaccio

Italian recipes

Fried baby marrow flowers

10 minutes

Italian recipes

Octopus and sautéed spinach

40–60 minutes

Cheese recipes

’Nduja arancini

35 minutes

Cocktail recipes

The plum sour

Braai recipes

Honey buffalo wings with blue cheese sauce

20 minutes

Sauce recipes

Stone fruit ketchup

30 minutes

Stone fruit ketchup

Serves Makes 500 g

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

¼ cup oil
1 onion, roughly chopped
1 clove garlic, chopped
1 sprig thyme
100 g nectarines, halved and stoned
100 g plums, halved and stoned
100 g peaches, halved and stoned
½ cup red wine vinegar
67 g brown sugar
1 t salt
4 T apricot jam

Method

1. Heat the oil in a saucepan and gently fry the onion and garlic until the onion is soft and translucent. Add the thyme and fry until fragrant.

2. Add the stone fruit, vinegar and sugar. Simmer for 20 minutes, or until slightly reduced, then season with salt.

3. Stir in the jam and simmer for a further 5 minutes. Allow to cool, then blend until smooth.

Find more sauce recipes here

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Unathi Taffa

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Braised duck legs with polenta

Beef-and-marrow ragù

Herbed lamb knuckles

Pork loin chop piccata

Green ribollita soup and truffle oil

Easy tuna carpaccio

Fried baby marrow flowers

Octopus and sautéed spinach

’Nduja arancini

The plum sour

Honey buffalo wings with blue cheese sauce

Stone fruit ketchup

Stone fruit ketchup

Ingredients

Method