Spice rub ingredients

• 1 1/2 tablespoons flaky sea salt
• 2 heaping tablespoons smoked paprika
• 4 teaspoons dried oregano
• 1 heaped tablespoon ground cumin
• 2 tablespoons Natura Sugars Light Muscovado sugar
• 10ml (2 teaspoons) freshly ground black pepper
• 5ml (1 teaspoon) celery salt
• 1 teaspoon cayenne pepper

• 1 kg grass fed beef fillet

Lemony salsa verde

• a handful of each, flat leaf parsley and basil, roughly chopped
• 1 garlic clove, minced
• 2-3 anchovy fillets
• zest of 1 lemon
• 1 tablespoon capers
• 1 teaspoon Natura Sugars Golden Caster sugar
• 15ml (1 tablespoon) red wine vinegar
• 1 tablespoon lemon juice
• ¼ cup extra virgin olive oil
• salt and freshly ground black pepper

Ingredients
‍
2 cups samp and beans mix
500g beef cubes
1 onion, chopped
2 tomatoes, chopped
2 tbsp tomato paste
2 carrots, sliced
2 cloves garlic, crushed
1 tsp paprika
1 tsp mild curry powder
1 tsp dried mixed herbs
1 beef stock cube
2 tbsp cooking oil
Salt and black pepper, to taste
4–5 cups water, plus extra if needed
Fresh parsley or coriander, optional

‍

• ½ cup sliced onion
• 3 garlic cloves, chopped
• 1 inch fresh ginger, chopped
• ½ tsp ground turmeric
• 1 tbsp ground coriander
• 1 tbsp garam masala
• 1 tsp red chilli powder
• 1 kg gravy, chuck, or braising steak, cut into 2.5 cm cubes
• ¼ cup coconut slices, optional
• Salt, to taste

• 2 tbsp oil
• 1 tsp mustard seeds
• 2 dried bay leaves
• 1 cinnamon stick
• 1 cup chopped onions
• ¼ tsp ground turmeric
• 1 tsp ground coriander
• 2 tsp garam masala
• ½ tsp red chilli powder
• Water, as needed
• Salt, to taste
• ¼ cup chopped coriander/cilantro leaves

• 1.5kg pounds cubed beef stew meat
• ¼ cup all-purpose flour
• ½ teaspoon salt, or to taste
• 3 tablespoons olive oil
• 3 tablespoons butter
• 3 onions, sliced
• ¼ cup red wine
• 4 large potatoes, cubed
• 1 cup baby carrots
• 1 tablespoon dried parsley
• 1 teaspoon ground black pepper
• 2 cups boiling water
• 1 (1 ounce) package dry onion soup mix
• ¼ cup warm water
• 2 tablespoons all-purpose flour

• 250 g plain flour
• 150 g white maize meal or polenta
• 2 tsp baking powder
• 1 tsp salt and freshly ground black pepper
• 150 g grated cheddar
• 2 tbsp chopped chives
• Kernels from 2 heads of corn
• 2 eggs, lightly beaten
• 300 ml buttermilk
• 100 g unsalted butter, melted and cooled
• Red chillies and sliced avocado, to serve

• 1 whole head garlic
• 80 g drained sun-dried tomatoes
• 2 tbsp drained, sliced, pickled jalapeño or other chilli
• 150 g unsalted butter, softened

• 2 cups flour
• 2 tsp baking powder
• 1 tsp salt
• 2 tbsp sugar
• 2 eggs, beaten
• 1 cup milk
• 1 tbsp melted butter

• ¼ cup caster sugar
• 1 level tsp ground cinnamon

• ½ cup fresh cream
• 25 ml orange liqueur
• zest of 1 clementine or orange
• 200 g dark chocolate, roughly chopped

• 1 cup cake flour (125 g)
• 1 tsp bicarbonate of soda generous pinch of salt
• 1 egg
• 1 cup castor sugar
• 1 tbsp apricot jam
• 2 tsp orange zest
• 1 tbsp melted butter
• 1 tsp vinegar or lemon juice
• 1 cup milk
• whipped or double cream or vanilla custard, for serving

• ½ 397 g can condensed milk
• ½ cup milk
• ½ cup fresh cream
• ¼ cup Amarula liqueur (optional, alternatively use extra milk)
• pinch of ground nutmeg
• zest of 1 orange

• 6 cups (1.5 litres) water
• salt to taste
• 500 g maize meal (see Note)

• 1 kg Boerewors sausage (see Note)
• 50 g butter, diced

• 2 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, finely chopped
• 2 cm ginger, finely chopped
• 1-2 tsp barbeque spice*, or to taste
• 2 (300 g) ripe tomatoes, diced
• 1-2 tsp freshly ground pepper, or to taste
• 1 lemon, zested

• 2 tbsp oil or ghee
• salt, to season
• 6 chicken thigh fillets, cut into 3 cm pieces
• 1 brown onion, finely chopped
• ¼ cup curry leaves
• 1 cinnamon quill
• 1 tbsp finely chopped ginger
• 4 garlic cloves, finely chopped
• 2 tbsp masala (see Note)
• 400 g can diced tomatoes
• 700 g potatoes, cut into 3 cm chunks
• 2 tsp caster sugar

• 400 g plain flour, plus extra to dust
• 1 tsp salt
• 1 cup (250 ml) water (at room temperature)
• 100 g very soft unsalted butter, plus extra to fry

To serve

• thick yoghurt, sliced baby cucumbers and fresh coriander leaves

• 1 vanilla bean (pod)
• 500 ml pouring cream (see Note)
• 3 rooibos teabags (see Note)
• 6 egg yolks
• ⅓ cup caster sugar plus extra to scatter
• Pinch of salt flakes

• ¼ cup ghee (or 50 g unsalted butter with a splash of oil)
• 1 large onion, thinly slic
• 1 bunch coriander, stalks chopped, leaves picked
• 1 handful (about 10) fresh curry leaves
• 3 garlic cloves, chopped
• 1 tbsp chopped or grated ginger
• 1 tbsp mild curry powder
• 2 tsp garam masala
• 1 tsp chilli powder (if you want a little heat)
• 6 large chicken thigh fillets, cut into 3cm pieces
• 2 tbsp tomato paste
• 3 tomatoes, cut into 3 cm chunks
• 400 g can tomatoes
• 3 desiree potatoes, peeled and cut into 3 cm chunks
• 1 loaf white bread (not sliced)

• 1 red onion, thinly sliced
• 1 large or 2 small carrots, coarsely grated
• 2 long green chillies, seeds removed, sliced
• 2 tbsp apple cider or other vinegar
• Pinch of salt

• 1 kg granulated white sugar
• 500 ml water
• 4 quills stick of cinnamon
• ± 4 cm in length
• 6 whole cloves
• 6 allspice berries
• 2 pieces thumb size of fresh green ginger, well bruised with a rolling pin
• 3 strips 4 cm long
• lemon peel
• 30 ml lemon juice
• a pinch of salt
• knifepoint of cream
• of tartar
• 5 ml glycerine add just before dipping to give the koeksisters a shiny coat

• 500 g cake flour
• 20 ml baking powder
• 5 ml mixed spice
• 3 ml salt
• 60 ml butter frozen and cut into tiny squares
• 250 ml milk
• 125 ml buttermilk
• sunflower oil for deep-frying