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One-pan chicken-and-potato bake

1 hour

Sweet potato

Roast sweet potato with maple syrup, pecans and dried cranberries

40 minutes

Chicken recipes

Lemony garlic chicken-and-potato bake

45 minutes

Five-ingredient recipes

Grilled kingklip with roast sweet potatoes

55 minutes

Beetroot recipes

Sweet potato soufflé pie with beetroot and walnut sauce

1 hour 10 minutes

Pork recipes

Supersized tender pork ribs with sweet potato fries

2 hours

Curry recipes

Sweet potato dhal with yoghurt flatbread

13⁄4 hours

Indian recipes

Curried lentil and roast sweet potato soup with paneer naan

35 minutes

Braai recipes

Peruvian-style roast chicken with green sauce

1 hour

Beef recipes

Beef tongue with mustard sauce

2 hours

Beef tongue with mustard sauce

By Nothando Moleketi

Serves 4 to 6

Difficulty Easy

Prep Time 40 minutes, plus cooling time

Cooking Time 2 hours

Ingredients

1 beef tongue
2 carrots, cleaned and halved
1 onion, peeled and halved
4 bay leaves
5 cloves
1 t black peppercorns
1 t English mustard powder
1 bouquet garni
1 litre cold water
Sweet potatoes, caramelised for serving

For Abigail's mustard sauce:

1 x 215 g jar Dijon mustard
1 cup cream

Method

1. Place the tongue in a large saucepan, add the vegetables, spices, bouquet garni and water. Ensure that the tongue is submerged. Bring to a boil, then reduce the heat to a simmer and cook for 2 hours or until tender, checking the water level regularly.

2. Once cooked, remove from the heat and leave the tongue in the water to cool. Once cool enough to handle, peel the tongue. I find the easiest way is to make a small incision along the length starting at the tip and peeling towards the sides.

3. Slice thinly and serve with the mustard sauce and caramelised sweet potato.

4. To make the mustard sauce, cook the mustard and cream in a saucepan over a low heat until well blended.

Cook's note: Serve with soetpatat (candied sweet potatoes).

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Beef tongue with mustard sauce

Beef tongue with mustard sauce

Ingredients

Method