Sweet potato gratin on a plate

25 minutes

Asian recipes

Thai-style steamed mussels

5 minutes

Risotto recipes

Mushroom barley risotto with goats cheese and sage

30 minutes

South African

Samp and bean pilaf

1 hour

South African

Traditional samp and beans

2 1/2 hours

Chickpea recipes

Inzimino de ceci (Chickpeas with Swiss chard)

1 12 hours

Berry cheesecake

overnight

Butternut recipes

Spicy butternut soup

0 minutes

Fakeaway recipes

Lamb pizza

1 hour

Grilled butternut salad

15 minutes

Broccoli recipes

Broccoli with buffalo mozzarella and almond milk

5 minutes

Yorkshire pudding

30 minutes

Yorkshire pudding

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

125 g cake flour
2 free-range eggs
280 ml full cream milk
vegetable oil for muffin tray

Method

Heat the oven to 230ºC.

Beat or whisk all the ingredients together until smooth.

If you can leave the batter to rest for 30 minutes as it helps to create lighter puddings.

Divide the vegetable oil, duck fat or meat dripping between the hollows of a muffin tray and heat in the oven.

Quickly remove the tray from the oven, pour the batter in (take care, it will splatter) and bake for about 15 to 20 minutes.

Cook's note: you can also make the pudding in one large tray, but then increase the baking time to about 25 - 30 minutes.

Yorkshire pudding is also the batter for making Toad in the Hole.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Sweet potato gratin on a plate

Thai-style steamed mussels

Mushroom barley risotto with goats cheese and sage

Samp and bean pilaf

Traditional samp and beans

Inzimino de ceci (Chickpeas with Swiss chard)

Berry cheesecake

Spicy butternut soup

Lamb pizza

Grilled butternut salad

Broccoli with buffalo mozzarella and almond milk

Yorkshire pudding

Yorkshire pudding

Ingredients

Method