TO DRINK: A fruity local brandy will complement the rich chicken and sweet apple
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: Serve this salad with fresh, zesty and refreshing pomegranate juice. Susie Vincent has been a caterer for more than 15 years. She has delighted palates both…
A simple, creamy chicken curry that serves 4. It can be made in advance and improves on standing – a great time saver. It’s also a pleasant alternative…
A fresh and crisp salad for a cool spring lunch. TO DRINK: Katbakkies Chenin Blanc is worth hunting down: it’s oaking and sweet-sour apple flavours are perfect for…