Ingredients

Method

• Sticky corn ribs 2 ways
• 1 kg Woolworths steamed sweetcorn riblets
• ¼ cup Woolworths kasi sauce
• ¼ cup Woolworths hot peri-peri sauce
• olive oil, for drizzling
• sea salt and freshly ground black pepper, to taste
• exotic cherry tomatoes, for serving
• Crunchy hot wings
• 440 g Woolworths spicy crunch chicken winglets & drummettes
• ¼ cup Woolworths hot peri-peri or mother-in-law sauce
• plain yoghurt, for serving
• coriander, for serving
• Chilli-crisp cauliflower steaks
• 2 heads cauliflower
• salt, to taste
• olive oil, for frying
• butter, for basting
• parsley or celery, for serving
• Woolworths chilli crunch, for serving

Method

Ingredients

For corn riblets:

1. Arrange the corn ribs on a tray and toss half in the kasi sauce and the other half in hot peri-peri sauce.

2. Drizzle with olive oil and season, place under a hot grill in the oven or braai over smouldering coals until slightly charred and sticky for about 15 minutes.

3. Serve hot with tomato-and-spring onion salsa and more sauces for dipping.

For chicken wings:

1 Air-fry or oven bake the chicken wings and drummettes according to package instructions.

2 Toss with the peri-peri sauce until well-coated. Serve with yoghurt and coriander.

For cauli-steaks:

1. Thickly slice the cauliflower and season with salt. Reserve the stalk and any smaller pieces. Drizzle some olive oil in a large pan, but do not heat.

2. Place the cauliflower into the cool pan and turn the heat to medium. Cook slowly until golden and cooked through, about 10–12 minutes. Just before removing from the pan, baste with butter for extra flavour.

3. Thinly slice the leftover cauliflower pieces and place in a bowl. Add the parsley or celery, drizzle with olive oil and season to taste.

4. Serve the cauliflower steaks with the chilli crisp and the shaved cauliflower salad with a squeeze of lime or lemon if you like.

Browse more platter recipes here.

Photography: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson