Method: Heat the butter in a saucepan. Add the onion and sauté for 30 seconds. Add the butternut and chicken stock and bring to the boil. Reduce the heat, cover and simmer for 15 minutes until the butternut is soft. Remove from the heat and add the lemon juice and cream. Pour into a food [...]

Method: Boil potatoes until tender. In a large saucepan heat the onion, garlic, spices and then add the potatoes to the beans, spring onions and stock. Cook 10 minutes or until the beans are tender.

Method: Cut the chicken into bite size pieces, place in a bowl and sprinkle with most of the corn flour (keep aside one tablespoon or so). Heat a little oil in a wok or large frying and deep fry chicken pieces until white but not cooked through, remove and drain on paper towel. Heat a [...]

Method: Cook the boerewors over medium coals, turning to ensure that it browns on both sides. Serve with your favourite topping.

Method: In a jug, melt the butter and add the garlic, chopped parsley, lemon and salt and pepper to taste. Place the fish on a large piece of tinfoil, which has been doubled up. Place the fish skin side down on the tinfoil and brush the fish all over with some of the butter mixture. [...]

Method: 1. Mix the ingredients above and marinate the pork ribs for as long as possible to get the full flavour. Twenty-four hours in the fridge will do wonders! 2. Braai on medium coals for 20 minutes or longer if you prefer your ribs well done.

Method: Mix all ingredients together and put in an uncovered dish. Cook at 220ºC for about two hours.

Method: Boil the baby potatoes in salted water until tender but do not overcook them or they will start to fall apart.  Blanch the green beans and fry the bacon until crispy. Once the potatoes have cooled down, cut them in half. Add all the ingredients together in a bowl and sprinkle with red pepper. [...]