Perfect for Sunday lunch.
Recipe by Jules Mercer Served with Zonnebloem Pinotage
What to do with that half-can of coconut milk in your fridge? We’ve got three fab ways… Frosted Coconut Lemnodae Panko-crumbed chicken and chickpea salad cups with…
Print Recipe Coconut-ice bath bomb Serves: 20 Cooking Time: 10 mins + overnight,to dry Ingredients 180g citric acid 180g bicarbonate of soda 120g cornflour 115g castor sugar 250ml (1 cup) coconut oil, melted few drops vanilla extract few drops pink food colouring Instructions 1 Line a 20cm-square plastic container or baking tray with baking paper.
Recipe by Neil Roake “I took the plunge recently to celebrate a significant birthday milestone and went skiing in Avoriaz, France. The self-catering units were ideal to test…
Don’t underestimate the versatility of the humble kiwi! Not only is it great in fruit salads, but it brings a delicious sweetness to savoury dishes too. Try these delectable recipes made with Zespri SunGold Kiwifruit. 1. Chicken breast with salsa topping and Zespri SunGold Kiwifruit sauce 2. Crostata with Zespri SunGold Kiwifruit and nuts 3. Tunisian rice with raisins, Zespri SunGold Kiwifruit, lamb and cinnamon 4. Braaied prawn and SunGold Kiwi kebabs
The inspiration for the dish came from the fantastic colour of the purple cauliflower, which is readily available in shops. To add to the natural purple hue, I…
Print Recipe Maple-glazed duck with spice-poached plums Serves: 6 – 8 Cooking Time: 20 mins Ingredients MAPLE-GLAZED DUCK 1,5kg – 2kg duck, fully defrosted if previously frozen 1 onion, peeled and quartered 3 cinnamon sticks handful fresh rosemary sprigs handful fresh thyme sprigs handful fresh sage leaves 4 garlic cloves, peeled and halved 1 orange,