Charring Tenderstem broccoli on the braai might just be our new favourite way to cook it. Pair it with braaied halloumi, crispy fried capers and a squeeze of lemon for a meat-free side that feels like a whole event.
Slather extra-large black tiger prawns in spicy harissa red pepper paste and pop on the braai for a flavour explosion! Finish with a squeeze of lemon.
Our easy summer entertaining appetiser strategy? Make lettuce cups with cold-smoked trout, rice noodles, and this zingy, fragrant dressing.
If the thought of split Hollandaise prevents you from attempting it, try this blender version! It’s far easier and just as silky and delicious.
The best part of the roast chicken? This sausage-and-mushroom stuffing! Here’s how to do it in a flash!
The best way to enjoy leftover gammon? Make this dreamy, creamy pasta with leeks, mushrooms and lashings of cream.
Start off with a whole beechwood-smoked gammon, and this recipe is easy-peasy! The sweet, tangy blueberry-and-honey glaze is the perfect foil for the rich, salty meat.
Trifle, but with a local twist! This luscious trifle features layers of Woolies’ malva pudding, custard, Caramel Treat and raspberries. Cherries, white choc chips and pistachios finish it off. It couldn’t be easier – or more delicious!
Not up for a whole bird, but still want that nostalgic turkey flavour? Opt for roast turkey breast and serve it with this luscious potato wreath and a drizzle of sage butter. Inspired!
Trying to find the perfect vegan or vegetarian centrepiece? This plant-based Wellington is the answer. Dress it up with sticky pears and crunchy deep-fried kale for a Christmas main to remember.