1. To make the confit tomatoes, preheat the oven to 160°C. Place the cherry tomatoes and garlic in a deep baking dish, pour over the olive oil, sprinkle with the salt and thyme and roast for 11⁄2 ...

1 x 500 g packet Woolworths peeled and cubed sweet potatoes 10 g coriander, chopped 2 t each Woolworths prepared chilli, garlic and ginger 2 lemons, zested and juiced sea salt and freshly ground black ...

1. To make the Béarnaise sauce, melt the butter in a small saucepan over a very low heat, then set aside. 2. Place the vinegar, water and shallots into another small saucepan, bring to the boil, then ...

1. Preheat the oven to 200°C. Line a baking tray with baking paper and place the trout onto the paper. Lightly score the skin on both sides. 2. Season the cavity, then layer the lemon, dill, parsley ...

1. Place the beetroot in a large saucepan and cover with water. Bring to the boil and cook for 25–30 minutes or until a knife pierces them easily. Drain and allow to cool, then peel. Set aside until ...

1. Place the nuts in a dry pan and toast for 2–3 minutes until slightly golden. Remove from the pan and set aside to cool. 2. Heat the butter and oil in a saucepan with a lid over a medium-high heat, ...

1. To make the peri-peri sauce, preheat the oven to 180°C. Place the onions, peppers and garlic in a roasting pan, drizzle with olive oil, season and roast for 30–40 minutes, or until caramelised. 2.

1. Brush both sides of the trout with a little olive oil to prevent it from sticking to the grid. Place in a hinged braai grid 10 cm above moderate coals and braai for 25 minutes, turning the grid ...

1. Heat the olive oil in a medium pan. Brown the mince and season with salt and pepper. Stir in the paprika and mixed herbs, then add the onion, celery and carrot and sauté gently until softened, ...

1. Pat dry the lamb using kitchen paper, then season. Heat the ghee in a 24 cm casserole dish with a lid and add the lamb. Brown all over, about 5–10 minutes. 2. Remove the lamb from the pan and set ...

1. To make the spring onion chimichurri, combine the spring onion, garlic, parsley, coriander and chilli. Add the olive oil and vinegar and stir. Season to taste, adjusting the vinegar or oil. Allow ...

1. Preheat the oven to 200°C. Mix the garlic, olive oil, rosemary, thyme, lemon zest, salt, and pepper. Rub generously all over the lamb. 2. Sear the lamb in a hot, ovenproof pan for 4–5 minutes on ...