This drink is delightfully refreshing – it’s tangy and sweet, while the coconut milk adds a fun twist to the classic lemonade flavours.
A spicy veggie delight, these cauliflower pakoras are perfect as a side dish or even added to salads for some crunch.
Sumac-dusted fried chickpeas are a lovely, lighter alternative to potato crisps or nuts to snack on with drinks. They’re also fabulous sprinkled over salads. Creamy in the centre and slightly crunchy on the outside, fried chickpeas are the perfect canvas for the lemony tang of sumac. If you don’t fancy chickpeas, there are many other delicious uses for sumac: Serve good-quality olive oil with a sprinkle of sumac as a dip for crusty bread. Sprinkle sumac over buttered popcorn for a fresh, lemony flavour. For a different flavour note, substitute the same quantity of lemon juice with sumac next time you’re…
Tomato gazpacho is a well-known, simple classic. Tomato gazpacho, frozen olive oil and yellow-pepper sorbet with olives and herbs is a sophisticated update that’s just bursting with flavours. Perfect for an elegant dinner or for when you’d like to impress your guests. Recipe by Richard Carstens
Print Recipe Baby marrow soft-shell tacos with grilled haloumi, mango salsa and smoked paprika guacamole Serves: 4 Cooking Time: 1 hour Ingredients Baby marrow soft-shell tacos 8 large (about 450g) baby marrows, grated and liquid squeezed out 1 egg, beaten 270g cake flour + extra, to dust 100g Parmesan, finely grated 60ml (¼ cup) fresh
If you don’t already add whiskey to most of your food, these slow-roasted Irish whiskey and thyme sticky beef short ribs will convince you to start doing so. Deliciously flavoured and tender, you’ll be licking the sauce from your plate.
Berry choc-chunk ice cream is perfect as a Valentine’s treat, but that’s not to say it’s any less delicious on another day. Jam is wonderful swirled into ice cream!…
Print Recipe Vegan almond butter and toasted millet truffles Serves: Makes about 25 Cooking Time: 15 minutes + 1 hour, to harden Ingredients 2,5ml (½ tsp) canola oil 70g dehulled millet, uncooked 180g almond butter 30ml (2 tbsp) desiccated coconut Pinch salt 5ml (1 tsp) vanilla extract 100g dried figs, finely chopped 170g sugar-free dark