Diwali recipes

Crispy five-spiced duck pancakes

20 minutes

Doughnut recipes

Baked doughnuts with apricot-and-vanilla glaze

15 minutes

Chilli recipes

Coriander and chilli-crumbed fish with chunky tomatoes

15 minutes

Crumbed recipes

Crumbed pork steak with pineapple salsa

15 minutes

Salmon with wilted lettuce and pea salad and minted creme fraiche

5 - 10 minutes

Rhubarb with baked cream

By Mariana Esterhuizen

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

1 cup cream
1/2 cup milk
6 T honey
2 large free-range eggs
6 - 8 stems rhubarb, rinsed and cut into lengths

Method

Preheat the oven to 140°C. Whisk the cream, milk and 3 T honey until combined.

Beat the eggs and stir into the rest of the ingredients until combined. Pour through a sieve into an ovenproof baking dish.

Place the baking dish into a larger baking dish and half-fill the larger dish with boiling water. Bake for 15 minutes, or until set but still a bit wobbly in the middle – it will set further once it has cooled.

Place the rhubarb in an ovenproof dish and drizzle with the remaining honey. Bake for 8 to 20 minutes. Thin stems cook in no time, while robust stems may take much longer to soften.

Cook’s note: If the rhubarb isn’t deep pink in colour, add a few raspberries or strawberries before you pop it into the oven.

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Salmon with wilted lettuce and pea salad and minted creme fraiche