Sweet potato

Sweet potato tagine

35 minutes

Asian recipes

Crispy tofu noodles

5 minutes

Braai recipes

Smokey braaied sweetcorn

35 minutes

Tart recipes

Tomato-and-lemon ricotta tart

25 minutes

Avocado recipes

Broccoli and bulgur wheat with spicy halloumi

30 minutes

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Brûléed butternut

35–40 minutes

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Whole roast broccoli

30 minutes

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Brie-baked cauliflower

40 minutes

Butternut recipes

Hasselback butternut

60 minutes

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Overnight cabbage pickle

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Cucumber salad

5 minutes

Aliums

Baked baby leeks

35 minutes

Baked baby leeks

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

2 punnets 200 g Woolworths baby leeks, washed
1 1⁄2 cups cream
120 g pecorino, grated
2 T butter
4 sprigs fresh thyme
2 slices ciabatta, torn into small pieces
salt, to taste
crushed green peppercorns, to season

Method

1. Preheat the oven to 180°C. Place the leeks in an ovenproof dish and pour over the cream. Add the cheese, butter, thyme and ciabatta. Season with salt and pepper.

2. Bake for 35 minutes, or until the leeks are soft and the cream is bubbling.

Chef tip: Tenderstem broccoli or asparagus also works well here. Add blue cheese to make it special.

Photographer: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom and Marcelle De Wet

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Sweet potato tagine

Crispy tofu noodles

Smokey braaied sweetcorn

Tomato-and-lemon ricotta tart

Broccoli and bulgur wheat with spicy halloumi

Brûléed butternut

Whole roast broccoli

Brie-baked cauliflower

Hasselback butternut

Overnight cabbage pickle

Cucumber salad

Baked baby leeks

Baked baby leeks

Ingredients

Method