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Curry recipes

Lamb rendang

1 hour 30 minutes

Asian recipes

Asian poached-chicken broth

15 minutes

Cocktail recipes

Applebos

Bacon recipes

Honeybush-poached pear-and-biltong salad

45 minutes, plus cooling time

Fruity dessert

Rose-and-ginger poached pears with mascarpone and crushed biscotti

40 minutes

Coffee recipes

Clay-pot coffee (café de olla)

5 minutes

Asian recipes

Chinese-poached chicken in aromatics

3½ hours

Asian recipes

Breyani-inspired fragrant rice

40 minutes

Berry recipes

Chargrilled chicken skewers with spiced berry glaze

20 minutes

Berry recipes

Cherry-and-blueberry relish

25 minutes

Mediterranean

Baklava rolls

30 minutes

Baklava rolls

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

8 phyllo pastry sheets
Butter, melted
2 T mixed nuts, roughly chopped

For the syrup:

220 g caster sugar
½ cup water
½ cup honey
1 cinnamon stick
2 star anise

Method

1. Cut 8 sheets phyllo pastry into quarters and brush each sheet with melted butter.

2. Sprinkle 2 T roughly chopped mixed nuts on each quarter, then stack 4 sheets, sprinkling the nuts between each layer.

3. Roll up, cut in half and bake for 15 minutes at 180°C.

4. Soak in syrup made with 220 g caster sugar, ½ cup water, ½ cup honey, 1 cinnamon stick and 2 star anise.

Discover more Mediterranean recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Asian-style slow-cooked pork shoulder

Lamb rendang

Asian poached-chicken broth

Applebos

Honeybush-poached pear-and-biltong salad

Rose-and-ginger poached pears with mascarpone and crushed biscotti

Clay-pot coffee (café de olla)

Chinese-poached chicken in aromatics

Breyani-inspired fragrant rice

Chargrilled chicken skewers with spiced berry glaze

Cherry-and-blueberry relish

Baklava rolls

Baklava rolls

Ingredients

Method