This recipe is great for showing off the shapes and colours of your tomatoes. It might seem a bit strange to use butter instead of olive oil in a tomato sauce, but it helps thicken the sauce without having to cook the tomatoes down to a pulp –and it tastes pretty good too!
Good old-fashioned lemon curd. This recipe comes to us via Craig Hibbert, ex-pastry chef at The Palace Hotel, Sun City.
Cook’s tips: • Remove the grill racks from a Weber, open the vents and make a fire in the bowl. Place the potjie on the fire once it’s…