200g Biltong

150g Cold meats

150g Salami

150g Brie cheese

200g Cheddar cheese

200g Olives

150g White grapes

250g Red grapes

250g Blueberries

125g Strawberries, quartered

250g Walnuts

100g Pretzels

Filling

• 2 slices white bread, crusts removed
• 200 ml milk
• 30 g (2 tbsp) golden sultanas
• 45 ml freshly squeezed orange juice
• 30 ml (2 tbsp) vegetable oil
• 20 g salted butter
• 1 large brown onion, finely diced
• 2 garlic cloves, minced
• 1 carrot, finely grated
• 30 ml (2 tbsp) freshly grated ginger
• 12.5 ml (2½ tsp) medium curry powder
• 1.25 ml (¼ tsp) dried red chilli flakes
• 7.5 ml (1½ tsp) ground coriander
• 5 ml (1 tsp) ground turmeric
• Zest of 1 lemon and juice of ½ lemon
• 500 g free-range lean beef mince
• 2 cinnamon sticks
• 15 ml (1 tbsp) Mrs Ball's Chutney
• 250 ml (1 cup) chicken stock
• 30 g (2 tbsp) almond flour

Pastry

• 9 sheets filo pastry
• 60 ml (4 tbsp) melted butter
• Egg wash (1 egg whisked with 30 ml water)
• Sesame seeds, for sprinkling

Marinade

• 30 ml (2 tbsp) olive oil
• 30 ml (2 tbsp) lemon juice
• 30 ml (2 tbsp) soy sauce
• 30 ml (2 tbsp) Worcestershire sauce
• 1 rosemary sprig, leaves picked
• 1 garlic clove, bruised
• Generous pinch dried red chilli flakes
• Salt and freshly ground black pepper

Steak

• Olive oil, for frying
• 2 rib-eye steaks

• 2 tbsp extra-virgin olive oil
• 4 170–225 g boneless, skinless chicken breasts
• 1 tsp kosher salt, divided
• 1 tsp freshly ground black pepper, divided
• ½ cup (1 stick) unsalted butter
• 1 medium shallot, finely chopped
• 5 garlic cloves, finely chopped
• ½ cup chicken broth
• 4 tsp Dijon mustard
• 1 tbsp horseradish
• 1 tsp smoked paprika
• 3 tbsp finely sliced chives, plus extra for garnish
• 2 tbsp finely chopped fresh parsley
• 2 tsp finely chopped fresh thyme

Marinade

• 2 tbsp coriander seeds
• 2 rosemary sprigs, leaves stripped
• 1 garlic clove, peeled
• 2 red chillies (seeded or unseeded, to taste)
• 1½ tsp sea salt flakes
• Freshly ground black pepper
• 1 tbsp Natura Sugars Dark Demerara
• ¼ cup extra virgin olive oil

For the Roast

• Extra virgin olive oil
• 2.5 kg free-range leg of lamb
• 4 onions, peeled and cut into wedges
• 1 whole garlic bulb, halved
• 3 thyme sprigs
• ¼ cup chicken stock
• 3 tbsp Natura Sugars Dark Demerara
• 2 tbsp good-quality balsamic vinegar
• Salt and cracked black pepper

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• 30 ml (2 tbsp) olive oil
• 1.8 kg oxtail, excess fat trimmed
• 1 large red onion, diced
• 2 garlic cloves, finely minced
• 2 celery sticks, diced
• 3 carrots, peeled and roughly chopped
• 30 ml (2 tbsp) tomato paste
• Fresh thyme and oregano leaves (from several stems)
• 4 bay leaves
• Zest of ½ lemon
• 10 ml (2 tsp) brown sugar
• 250 ml (1 cup) red wine
• 1 × 400 g tin chopped tomatoes
• 500 ml (2 cups) beef stock
• 125 ml (½ cup) water

• 1 bunch fresh parsley, finely chopped
• 45 ml (3 tbsp) Morgenster lemon-enhanced olive oil
• Zest and juice of ½ lemon
• Sea salt flakes, to taste

600g Spicy Mutton Bangers

1 tbsp Oil

1 Onion chopped

1 Green Pepper Chopped

1 Carrot Grated

2 Cloves Garlic minced

1 tsp Curry powder

1 tsp Paprika

1/4 tsp Chilli flakes

1 can Baked Beans in tomato sauce

1/2 cup Grated Cheese

Salt & Pepper, taste

2.5 kg bone-in or boneless pork leg roast

1 tbsp olive oil

1 tbsp coarse sea salt

3 cloves garlic, minced

1 tbsp fennel seeds, crushed

1 tsp black pepper

2 onions, thickly sliced

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• 2kg round beef roast

• 3 cloves garlic, finely chopped

• 1/4 cup extra-virgin olive oil

• 4 tsp. kosher salt

• 1 Tbsp. finely chopped fresh rosemary

• 1 Tbsp. finely chopped fresh thyme leaves

• 1 tsp. freshly ground black pepper

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• 2 Tbsp. vegetable oil

• 5 to 6 tbsp. Thai red curry paste, depending on spice preference

• 2 cloves garlic, minced or grated

• 2 tsp. fresh ginger, minced or grated

• 1 (13.5-oz) can full-fat coconut milk

• 3 1/2 cups water

• 1 lb. (16-oz.) rice noodles

• 2 medium bell peppers, thinly sliced

• 5 oz. sliced shiitake mushrooms

• 1/2 medium yellow onion, thinly sliced

• 1 cup cilantro leaves, divided

• 1 Tbsp. kosher salt

• 1 lime, juiced, plus more lime wedges for serving

• Fresh Thai basil, for garnish (optional)

Crust

• 3 cups (360 g.) all-purpose flour, plus more for surface

• 1 cup (2 sticks) unsalted butter, cut into 1/2" pieces

• 1 tsp. baking powder

• 1 tsp. kosher salt

• 1/2 cup ice water

Filling

• 1/2 cup (1 stick) unsalted butter, plus more for dish

• 1 medium yellow onion, finely chopped

• 2 large carrots, peeled, finely chopped

• 3 cloves garlic, finely chopped

• 1/2 cup (60 g.) all-purpose flour, plus more for surface

• 3 cups low-sodium chicken broth

• 1/4 cup heavy cream

• 4 (8-oz.) boneless, skinless chicken breasts, poached, cut into cubes

• 1 cup frozen peas

• 2 Tbsp. finely chopped fresh parsley

• 2 tsp.  finely chopped fresh thyme

• Kosher salt

• Freshly ground black pepper

• 1 large egg, lightly beaten

• Flaky sea salt

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Pickled Onions

• 1 medium red onion, very thinly sliced

• 1/4 cup fresh lime juice

• Kosher salt

Chicken & Potatoes

• 1 cup whole-milk yogurt

• 1 Tbsp. sweet paprika

• 1 tsp. garam masala

• 1 tsp. ground turmeric

• Kosher salt

• 3 lb. bone-in, skin-on chicken thighs and/or drumsticks

• 1 1/2 lb. baby yellow potatoes, halved, quartered if larger

• 2 Tbsp. vegetable oil

• Freshly ground black pepper

Sauce & Assembly

• 1 Tbsp. vegetable oil

• 1/2 small yellow onion, finely chopped

• 1/2 serrano chile, seeded, finely chopped, plus more for serving

• 1 (2") piece ginger, peeled, grated

• 3 cloves garlic, grated

• 2 Tbsp. tomato paste

• 1 tsp. garam masala

• 1 tsp. ground turmeric

• 1 (14-oz.) can crushed tomatoes or fire-roasted crushed tomatoes

• 1/2 cup heavy cream

• Kosher salt

• Freshly ground black pepper

• Chopped fresh cilantro, for serving

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