Perfect for cooler evenings. Just double up the quantities if you’re feeding a crowd. TO DRINK: Try a rich chenin blanc like Katbakkies or Ken Forrester Chenin Blanc
Print Recipe Mushroom and oregano pizza bread Serves: 4 – 6 Cooking Time: 20 mins Ingredients 30ml (2 tbsp) olive oil, plus extra for drizzling 100g brown mushrooms, sliced 15g dried porcini mushrooms, rehydrated in boiling water 2 garlic cloves, sliced salt and freshly ground black pepper, to taste 2 large Lebanese flatbreads, trimmed into
I was 18 and living in Florence. My friend Gabrielle took me to the market, where we bought a chicken and a large bunch of basil. Once back at her flat she proceeded to teach me this most simple of meals. I have continued to cook it over the years – for me it is very nurturing and nostalgic.
TO DRINK: French Kir: a fresh, zesty white wine, preferably with citrus flavours, mixed with a glug of Crème de Cassis. The sweetness of the liqueur combines well…
Recipe by Angela Ridge
Sun-dried tomato and smoked paprika wraps with roast beef, haloumi and pine nuts are the perfect balance of earthy, tender and slightly spicy. These delicious wraps are perfect for summertime. Basic wrap recipe here. Recipe and styling by Robyn Timson
Print Recipe Creamy celery soup with white beans and pancetta Serves: 6 Cooking Time: 30 mins Ingredients 45ml (3 tbsp) olive oil 50g butter 1 large bulb of celery, approx 8 stalks, washed and finely sliced 1 small onion, chopped 2 garlic cloves, crushed 200g block pancetta, cubed 1 x 410g tin cannellini beans, drained
Recipe by Jules Mercer
In-season aubergines are wonderfully complemented by Parmesan. TO DRINK: Go for Lourens River Valley 2001: its mineral core matches perfectly with the saltiness of the aubergines and Parmesan…