French recipes

Tarte Tatin

30 minutes

Fruity dessert

Upside-down caramel pineapple tart

15 minutes

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American barbeque ribs

1 hour

French recipes

Salted banana toffee millefeuille

1 1/2 hours

Beans recipes

Bay leaf kebabs with baked cannellini beans

30 minutes

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Baked apples with bay leaves, dates and honey

25 minutes

French coq au vin

45 minutes

Asian recipes

Japanese maki rolls with miso-tofu soup

20 minutes

Chops recipes

German kassler chops with red cabbage

20 minutes

Curry recipes

Berbere paste

2 minutes

Chicken recipes

Chicken wot

1 hour

Roast butternut salad

25 minutes

Roast butternut salad

By Michael Haigh

Serves 4

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

1 large butternut
1 T olive oil
Sea salt and freshly ground black pepper
3 - 4 cups fresh coriander leaves and shoots
1 lemon, zested and juiced
Chives, chopped, to garnish

Method

Preheat the oven to 180°C.

Peel the butternut and cut into 2 cm cubes. Place on a baking tray, drizzle with olive oil, season and roast for 25 minutes, or until crispy and cooked through.

Toss with the coriander, drizzle over the lemon juice and sprinkle over the zest.

Garnish with the chives.

Spinach lasagne

Beef rendang potjie

Amasi cheese

Tarte Tatin

Upside-down caramel pineapple tart

American barbeque ribs

Salted banana toffee millefeuille

Bay leaf kebabs with baked cannellini beans

Baked apples with bay leaves, dates and honey

French coq au vin

Japanese maki rolls with miso-tofu soup

German kassler chops with red cabbage

Berbere paste

Chicken wot

Roast butternut salad

Roast butternut salad

Ingredients

Method