Print Recipe Roasted vegetables and fennel with rocket pesto Serves: 6 Cooking Time: 40 minutes Ingredients 350g butternut, cut into chunks 1 red pepper, seeded and cut into chunks 6 baby marrows, cut into chunks 2 red onions, cut into chunks 2 aubergines, cut into chunks 3 fennel stalks, cut into chunks 45ml (3 tbsp)
TO DRINK: Kleinood Viognier 2007’s nutty character will match this dish’s sweet and savoury flavours.
Print Recipe Pasture-reared roasted chickens Serves: 4 Cooking Time: 1 hour 40 mins Ingredients 2 pasture-reared chickens 2 small onions, chopped 2 garlic cloves, chopped juice of 1 lemon 45ml (3 tbsp) olive oil salt and freshly ground black pepper, to taste Instructions 1 Preheat the oven to 180ºC. 2 Place the chickens in a
This fresh salad makes a great side dish, or serve it on its own as a light lunch. To drink: Solms Delta Lekkerwijn’s rich, berry-driven character makes this…