Muddle 2 slices of ginger, 6 fresh mint leaves and 15ml (1 tbsp) simple syrup in a cocktail shaker. Add 60ml (¼ cup) tequila, 15ml (1 tbsp) lemon juice and ice. Shake and strain into a tall glass with ice. Top with ginger beer and garnish with extra mint.
Use a selection of vegetables (the more colourful the variety, the better) like thickly sliced red cabbage, whole peppers, whole spring onions and avocados. Brush the vegetables with…
Finely slice a medium-sized cabbage. Mix 50ml extra virgin olive oil and 25ml white balsamic vinegar (regular balsamic discolours the cabbage and doesn’t have the same clean flavour) in a bowl. Add a large pinch of coarse salt and crushed pepper to taste. Mix and add to the cabbage, tossing well before serving. Serve cool, straight from the fridge.
Duqqa or dukkah is an Egyptian mixture of herbs, spices and nuts. This aromatic black dukkah is full of earthy flavours and perfect as a seasoning or in a marinade sauce. Serve as a dip for bread, or on vegetables or meat.
This recipe for pork belly with honey, mustard and rosemary ash serves 6. Cover 1,2kg of skinless pork belly with 500ml of white wine and 5cm of chopped…
These creamy and delicately flavoured fruits don’t get enough credit. Apart from the occasional ice cream split, when do you ever see bananas used really well in a dessert? This warm upside-down banana cake is a game changer. Fruity, sticky and golden. If you loved this warm upside-down banana cake, then you will definitely enjoy these recipes (take our word for it): Peppermint Crisp fridge tart (one of your all-time favourites) Mini chocolate sponges with coffee meringue icing (because you can never go wrong with chocolate and coffee) Chocolate malva pudding (a traditional South African dessert with a delicious, chocolatey…
Serves 1 Chill a beer glass until frosty. Dip the rim of the glass in beaten egg white and dip into coarse salt. Sprinkle some salt in the…
(Bloomsbury, R395)This cookbook has two aims; firstly the High Priest of the Church of Loaf, Paul Hollywood wants to teach us how to bake a wide variety of breads (from naans to malt loafs). Then he wants to show us how versatile bread really is. So much more than just a baking book, each of the breads has a ‘spin off’ dish – starter, salad, main course or dessert – that the loaf is very much part of. Highlight: The chapter on how to conjure (and nourish) your very own sourdough starter.
(Penguin, R380)A collection of the late Elizabeth David’s favourite veggie recipes, from cobalt blue cabbages to beetroots of deep rose. Highlight: ‘Meaty’ recipes like ‘eggs with mushrooms and…