Beetroot recipes

Handmade beetroot tagliatelle with Cape Malay burnt butter

15 minutes

Citrus recipes

Lemon curd croissant pudding

35 minutes

Asian recipes

Prawn-and-kimchi pancakes with miso mayo

30 minutes

Soup recipes

Cauliflower, leek and almond brown-butter soup with potato puffs

30 minutes

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Crispy noodle salad

2 minutes

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Chicken stuffed under the skin

1 - 1 1⁄2 hours

Chicken recipes

Dijon-and-milk-braised chicken

1 - 1 1⁄2 hours

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Creamy feta falafel wraps

1 hour

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Broccoli with mustard dressing

10 minutes

Braai recipes

Lamb koftas with grilled leeks

15 - 20 minutes

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Best bloody Mary

Dip recipes

Cucumber-and-fennel dressing

Cucumber-and-fennel dressing

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

6 mini cucumbers, chopped
1 fennel bulb, chopped
3 cloves garlic, chopped
1 lemon, juiced
1⁄2 cup olive oil
1⁄4 cup sherry vinegar
20 g fresh coriander, chopped

Method

Blend all the ingredients together.

Serve with fish and chips or over salads and steamed vegetables.

Cook's note: Make plenty of this versatile dressing to use all week long on salads and veggies. It will also work wonders drizzled over leftover grilled fish. You’re welcome.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Handmade beetroot tagliatelle with Cape Malay burnt butter

Lemon curd croissant pudding

Prawn-and-kimchi pancakes with miso mayo

Cauliflower, leek and almond brown-butter soup with potato puffs

Crispy noodle salad

Chicken stuffed under the skin

Dijon-and-milk-braised chicken

Creamy feta falafel wraps

Broccoli with mustard dressing

Lamb koftas with grilled leeks

Best bloody Mary

Cucumber-and-fennel dressing

Cucumber-and-fennel dressing

Ingredients

Method