Blanch, peel, seed and quarter 6 plump ripe tomatoes. Heat 800ml olive oil in a pot and add the tomatoes, 3 sliced garlic cloves, 2 seeded and sliced red chillies, 4 sprigs fresh thyme, 2 bay leaves and freshly ground black pepper. Reduce the heat and simmer gently for about 10 minutes. Transfer to sterilised glass jars and season with Maldon salt. Pour in enough oil to cover and refrigerate for up to 2 weeks. Spread on bruschetta, use as a pasta sauce or toss through salads.
Print Recipe Chai-spiced milk and honey jellies Serves: 6 Cooking Time: 35 mins plus extra for setting Ingredients 800ml milk 10 black peppercorns 2 cinnamon sticks, broken 6 cardamom pods, crushed 1 star anise 1ml salt 60ml (¼ cup) honey 6 gelatine leaves, soaked in 60ml (¼ cup) cold water Instructions 1 Heat the milk
Print Recipe Rooibos, naartjie and Campari jellies Serves: 4 Cooking Time: 15 mins + extra for setting Ingredients 3 rooibos teabags 425ml boiling water zest of 1 orange zest of 1 lemon 1 packet naartjie or orange jelly mix 60ml (¼ cup) Campari orange zest, to serve Instructions 1 Steep the rooibos teabags in 125ml
COOK’S TIP You can also make one large jelly. Add an additional 2 leaves of gelatine and refrigerate for at least 6 hours, preferably overnight.
SALSA Slice, seed and cube 2 tomatoes and mix together with 2 sliced spring onions, 45ml (3 tbsp) fresh chopped coriander and 45ml (3 tbsp) olive oil. Serve with chapatti.
TO DRINK: Paul Cluver Chardonnay 2008, with oak flavour on the palate for the pastry and elegant creaminess in the character to match the richness of the cheeses…