1. Lemon butter grilled angelfish fillet with beetroot and carrot chips: 2. Classic fish and chips with lemon aïoli: 3. Angelfish goujons with asparagus and hollandaise sauce: 4.…
Perfect little savoury biscuits that are great for packed lunch boxes, on cheeseboards or simply devoured as a snack. Recipe by Illanique van Aswegen
Print Recipe Coconut-ice bath bomb Serves: 20 Cooking Time: 10 mins + overnight,to dry Ingredients 180g citric acid 180g bicarbonate of soda 120g cornflour 115g castor sugar 250ml (1 cup) coconut oil, melted few drops vanilla extract few drops pink food colouring Instructions 1 Line a 20cm-square plastic container or baking tray with baking paper.
Print Recipe Maple-glazed duck with spice-poached plums Serves: 6 – 8 Cooking Time: 20 mins Ingredients MAPLE-GLAZED DUCK 1,5kg – 2kg duck, fully defrosted if previously frozen 1 onion, peeled and quartered 3 cinnamon sticks handful fresh rosemary sprigs handful fresh thyme sprigs handful fresh sage leaves 4 garlic cloves, peeled and halved 1 orange,