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Pan-fried calamari with chickpeas

10 minutes

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Lamb caponata

50 minutes

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15 minutes

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15 minutes

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20 minutes

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Quick-and-easy pork-and-Tenderstem broccoli stir-fry

25 minutes

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20 minutes

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Dairy-free chocolate birthday cake

1 hour

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Umqa wehlaba (dandelion leaf pap)

30 minutes

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Baby marrow pancake

15 minutes

Sauce recipes

Home-made plum sauce

30 minutes

Home-made plum sauce

By Hannah Lewry

Serves Makes 1 litre

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

1 kg Woolworths Flavourburst plums, stoned and roughly chopped
100 g water
2 T sugar
a pinch salt

Method

1 Place all the ingredients into a saucepan and bring to the boil, stirring. Cook until soft and saucy in consistency.

2 Once cooked, cool, then blend until smooth.

3 Store in an airtight jar in the fridge for up to one week or freeze. Use in recipes such as the Lebanese-style pomegranate-and- plum chicken.

Find more stone fruit recipes here.

Photography: Robbert Koene
Recipe and Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen

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Pan-fried calamari with chickpeas

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Sardine pasta

Masala mussels

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Tortilla soup

Quick-and-easy pork-and-Tenderstem broccoli stir-fry

Multicoloured bhisto

Dairy-free chocolate birthday cake

Umqa wehlaba (dandelion leaf pap)

Baby marrow pancake

Home-made plum sauce

Home-made plum sauce

Ingredients

Method