You’ve used what you need from your herbs and veggies – don’t throw out the remnants! We show you the easiest herbs and vegetables to regrow right on your kitchen windowsill, with no pots or soil. Styling by Nomvuselelo Mncube Photograph by Dylan Swart 1.Leeks Simply use what you need of your bunch of leeks, keeping the ends with the roots. Put the roots in a little water in a place with plenty of light. Change the water every 1 – 2 days. Within a few days, you will notice fresh, green shoots sprouting – simply chop off what you need, as…
Print Recipe Rocket, pear and caramelised walnut salad Serves: 4 Cooking Time: 20 mins Instructions 1 To make the dressing, mix together the juice of 1 lemon, 40ml runny honey, 30ml olive oil, and salt and freshly ground black pepper to taste. Set aside. Melt 50ml sugar in a frying pan and once it is
TO DRINK: Ken Forrester Chenin Blanc 2009, with sufficient body as well as bright acidity to match the cream.
To drink: Simonsig Frans Malan Cape Blend, a warm, generous wine with distinct liquorice/anise character and slight oaky vanilla.
The subtle fresh ginger flavour goes wonderfully with the dark chocolate in this dessert. Do not be tempted to overbake as it can easily dry out. It is…
Print Recipe Asparagus and beans in phyllo pastry Serves: 6 Cooking Time: 35 mins Ingredients 24 asparagus spears 36 mange tout 24 green string beans 400g phyllo pastry 200g butter, melted, for brushing 125ml (½ cup) crème fraîche juice of 1 lemon salt and freshly ground black pepper, to taste Instructions 1 Blanch the asparagus,
TO DRINK: Austrian GrÃœner Veltliner.
TO DRINK: Go for Klein Constantia Riesling 2008, a deliciously dry and concentrated wine made from the real riesling grape.
You know the feeling: it’s freezing outside, and all you want is a warm blanket and a hot, delicious meal. Well we’ve got the latter covered with our collection of winter comfort food with a refined twist. These tantalising dishes are guaranteed to make you warm and satisfied. Beef short rib in stout with harvest veggies Light lamb bredie with two-tone carrots Pulled pork on apple-roasted pumpkin Gratinéed fennel baked in double-thick cream Grilled salmon in a creamy fennel, shallot and mushroom broth Porcini risotto
Although it once referred to an immature male chicken, the word ‘spatchcock’ now denotes a specific preparation method. This spatchcock chicken with blue cheese and sage served with…
Print Recipe Ruby grapefruit Serves: 1 Ingredients 4 grapefruit halves, skinned, peeled and chopped 4 mint leaves 10ml pomegranate syrup 15ml honey syrup or runny honey 5ml freshly squeezed lime juice 50ml vodka 15ml grapefruit juice 3 ice cubes 1 strip fresh grapefruit zest, to garnish Instructions 1 In a cocktail shaker or glass jar