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25 minutes

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45 minutes

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Mushroom Bovril umngqusho

3½ hours

Toasted coconut marshmallow hot chocolate

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

2 x 400 ml coconut milk cans
100 g dark chocolate, roughly chopped
1 vanilla pod, seeded
150 g coconut marshmallows

Method

1. Heat the coconut milk in a saucepan over a medium heat until just simmering. Add the chocolate and vanilla, stir, and return to a simmer.

2. Pour the hot chocolate into a large jug.

3. Place the marshmallows in a large bowl and microwave for 30-second periods, stirring each time, until they become soft. Scoop onto the hot chocolate before serving.

Chef's note: So much more than a hot drink - this is a treat that you mustn't hesitate to serve as dessert.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Maltabella cookies

The skinny pinny

Cauliflower soup with cheesy garlic bread

Chicken meatballs in a creamy sauce

Sweet potato mash with peanuts

uNcinci’s frikkadels

White chocolate and tonka bean pap

uPamela’s remixed potato salad

White-wine-roast umleqwa

Green minestrone and frikkadels

Mushroom Bovril umngqusho

Toasted coconut marshmallow hot chocolate

Toasted coconut marshmallow hot chocolate

Ingredients

Method