Italian recipes

Slow-roasted lamb, Italian style

8 – 10 hours

Chilli recipes

Pork ragout with orange and chilli

8 – 10 hours

Middle Eastern spiced chicken and rice

8 – 10 hours

Pork recipes

All day lentil and ham soup

8 – 10 hours

Pancake recipes

Beetroot pancakes

Beetroot recipes

Spicy marinated beetroot

Gorgonzola, beetroot and fennel tart

15 minutes

Soup recipes

Beetroot soup with smoked mussels

10 minutes

Nutty phyllo layers with rosewater syrup

30 minutes

Brinjal recipes

Baby aubergines with rosa tomatoes

10 minutes

Aromatic tripe with coconut cream

2 hours

Coffee and cardamon lamb

1 hour

Coffee and cardamon lamb

By Phillippa Cheifitz

Difficulty Easy

Prep Time 5 minutes

Cooking Time 1 hour

Ingredients

1.5 kg leg of lamb
1 tablespoon freshly ground coffee
2 tablespoons whole coriander seeds, crushed
5 cardamom pods
2 teaspoons turmeric
Freshly ground black pepper
Olive oil

Method

Preheat the oven to 180°C.

Rub the leg of lamb with coffee and spices.

Drizzle with a little olive oil and place in a roasting pan.

For rare, cook 20 minutes per 500g, 30 minutes for medium and 40 minutes for well done.

Allow to rest for 20 minutes before carving. Serve with preserved lemon.

Banana fat cakes

Seaweed-steamed mussels with wakame-and-miso dressing

Avo ritz fish burger

Slow-roasted lamb, Italian style

Pork ragout with orange and chilli

Middle Eastern spiced chicken and rice

All day lentil and ham soup

Beetroot pancakes

Spicy marinated beetroot

Gorgonzola, beetroot and fennel tart

Beetroot soup with smoked mussels

Nutty phyllo layers with rosewater syrup

Baby aubergines with rosa tomatoes

Aromatic tripe with coconut cream

Coffee and cardamon lamb

Coffee and cardamon lamb

Ingredients

Method