Chicken recipes

Golden fried rice with duck

30 minutes

Chicken recipes

Chicken, gammon and mushroom pie

3 hours

Christmas recipes

Bone marrow dhal

35–40 minutes

Christmas recipes

Drunken gravy

40 minutes

Christmas recipes

Potato salad with preserved lemon crème fraîche

10 minutes

Butternut recipes

Brûléed butternut

35–40 minutes

Christmas dessert

Mince pie tart

30 minutes

Breakfast recipes

Gammon croque madame

20 minutes

Christmas dessert

Caramel puffs

15 minutes

Chicken recipes

Roast chicken with peach hot sauce

40 minutes

Cauliflower recipes

Brie-baked cauliflower

40 minutes

Butternut recipes

Hasselback butternut

60 minutes

Hasselback butternut

By David Higgs

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 60 minutes

Ingredients

2 whole butternuts, peeled, halved then sliced hasselback
a splash of water
3 T honey
2 T butter
sea salt and freshly ground black pepper, to taste
a handful sage, fried in butter until crispy, for serving
a handful pecan nuts, roughly chopped, for serving
chives, for serving

Method

1. Preheat the oven to 160°C.

2. Place the butternut into an ovenproof dish, add a splash of water, the honey and butter. Season, then cover with tin foil and bake for 30–40 minutes, or until the butternut is tender.

3. Increase the oven’s temperature to 200°C. Remove the foil, top the butternut with the pecans and roast until the butternut is golden brown.

4. Serve with the crispy sage and fresh chives.

Find the recipe for David Higgs's brie-baked cauliflower here.

Find more butternut recipes here.

Photograph: Jan Ras
Production: Bianca Strydom

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Sweetcorn tamarind soup

Pork cacciatore

Golden fried rice with duck

Chicken, gammon and mushroom pie

Bone marrow dhal

Drunken gravy

Potato salad with preserved lemon crème fraîche

Brûléed butternut

Mince pie tart

Gammon croque madame

Caramel puffs

Roast chicken with peach hot sauce

Brie-baked cauliflower

Hasselback butternut

Hasselback butternut

Ingredients

Method