Rosh Hashanah

Mixed salad greens

Great value

Tomato-and-basil orecchiette

10 minutes

Asian recipes

Pork pad Thai

15 minutes

Braai recipes

Vegan braaibroodjies

20 minutes

Tart recipes

Tomato-and-lemon ricotta tart

25 minutes

Asian recipes

Coconut chicken crystal rolls

15 minutes

Great value

Pasta with traybake tomato-mushroom sauce

30 minutes

Braai recipes

Coal-roasted baby cabbage

15 minutes

Bread recipes

Bread quiche

45 minutes

Christmas recipes

Tomato salad with bocconcini

10 minutes

Great value

Tomato salad with olive pesto

10 minutes

Cheese recipes

Raw baby marrow salad with basil sauce

Raw baby marrow salad with basil sauce

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 20 minutes

Ingredients

2 x 100 g logs chevin
12 large baby marrows, shaved

For the basil sauce, blend:

2 cloves garlic, minced
1 t lemon zest
15 g basil
1 cup plain yoghurt
1 cup crème fraîche
2 T lemon juice
¼ cup olive oil
15 g chives, finely sliced
salt, to taste

Method

1. Mix the cheese in a bowl until smooth.

2. Place the baby marrow onto a platter, then spoon over the sauce and cheese.

Cook's note: Use a mandoline or vegetable peeler to shave the baby marrows.

Find more Christmas recipes here.

Photographs: Jan Ras
Food assistants: Emma Nkunzana and Nicola Naude

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Mixed salad greens

Tomato-and-basil orecchiette

Pork pad Thai

Vegan braaibroodjies

Tomato-and-lemon ricotta tart

Coconut chicken crystal rolls

Pasta with traybake tomato-mushroom sauce

Coal-roasted baby cabbage

Bread quiche

Tomato salad with bocconcini

Tomato salad with olive pesto

Raw baby marrow salad with basil sauce

Raw baby marrow salad with basil sauce

Ingredients

Method