Fillet medallion with haloumi and summer salsa pairs well witha rich wooded white like Rijk’s Private Cellar Chenin Blanc Reserve.
Print Recipe Grilled garlic and mint baby marrows with lemon butter Serves: 4 Cooking Time: 15 mins Ingredients 8 baby marrows, cut lengthways into quarters 10ml (2 tsp) olive/avocado oil 1 garlic clove, crushed 30ml (2 tbsp) fresh mint, finely chopped salt and freshly ground black pepper, to taste 30ml (2 tbsp) butter zest of
Beetroot and apple cake with rose water cream cheese might sound like a strange combination for a cake, but beetroot is actually a naturally sweet vegetable that makes…
Beautiful colours aside, roast beetroot gratin is a wonderfully flavourful dish to serve as a side or vegetarian main. In case you’ve never come across this word before,…
There are many cuts and styles of ribs that lend themselves to barbecuing or roasting. By general rule of thumb, the meat should be fall-apart tender but still…