Pie recipes

Free-range chicken and brinjal curry

Butternut recipes

Garlicky roast butternut with mielie puree

45 minutes

Ostrich recipes

Pasta with mushroom-lentil ragu

25 minutes

Asian-style chicken and vegetable broth with chicken tempura

1 hour

Risotto recipes

Red pepper risotto with ricotta-stuffed courgette flowers

30 minutes

Fish recipes

Silky smooth red pepper fish soup

30 minutes

Chilled asparagus summer soup

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

2 cloves crushed garlic
2 T butter
6 crisp spring onions, chopped
400 g baby spinach
300 g asparagus, chopped
3 cups vegetable stock
Cream

Method

In a saucepan, sauté cloves crushed garlic in butter until softened and fragrant. Add crisp spring onions, chopped, and cook with baby spinach and asparagus, chopped, until softened but still vibrant green in colour.
Add chicken stock and bring to a gentle simmer. Remove from the heat and purée the soup with a hand blender until smooth. Pour into a clean saucepan and heat over a low heat until warm. Serve with a drizzle of cream.

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