• 2 Tbsp vegetable oil
• 400g beef fillet (2 × 200g portions)
• Salt and pepper
• 2 Tbsp Dijon mustard
• 1 small onion, finely chopped
• 250g portabellini mushrooms, finely chopped
• 2 Tbsp balsamic vinegar
• 1 tsp dried mixed herbs
• 1 sheet puff pastry, thawed
• 4 slices parma ham
• 1 large egg, beaten
• 2 Tbsp sesame seeds

• 4 medium potatoes, washed
• ½ cup melted butter
• 3 cloves garlic, crushed
• 1 tsp chopped parsley
• 1 tsp chopped thyme
• 1 tsp chopped rosemary
• ½ tsp salt
• ¼ tsp black pepper

• Shrimp/prawns (frozen or fresh; thaw, peel and devein if frozen)
• Olive oil or avocado oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp lemon pepper
• 1–2 tsp salt
• Fresh lemon or lime juice

• 2–3 Tbsp butter
• 1–2 fresh garlic cloves, minced
• 1–2 Tbsp fresh lemon juice
• ¼ cup heavy cream or whipping cream
• Salt and black pepper, to taste

• 1 tsp instant or active dry yeast
• 4 cups all-purpose flour
• 1 tsp salt
• ⅓ cup olive oil, plus extra for drizzling

• ¾ cup Pesto Princess Fresh Tomato Sauce
• 2 cups mozzarella cheese, grated
• 2 cups cherry tomatoes, halved
• ½ red onion, finely sliced
• 3 Tbsp Pesto Princess Basil Pesto
• 2 Tbsp olive oil
• Salt and pepper, to taste
• ¼ cup fresh basil, chopped

• 2 large sweet potatoes, peeled and sliced into fries

• Olive oil
• 1 tsp smoked paprika
• ½ tsp chilli flakes (optional)
• Salt and pepper

• 2 sirloin steaks
• Olive oil
• Salt

• Salsa (tomatoes and onions, diced)
• Sour cream
• Guacamole
• Pesto Princess Chimichurri
• Jalapeños
• Limes
• Coriander

• 2 chicken breasts, cut into strips (or pre-cut chicken strips)
• 2 ½ Tbsp fajita or taco seasoning mix
• 1 red or yellow pepper, sliced
• 1 red onion, sliced into thick slices
• 4 flour tortillas
• Olive oil to coat and spray

• Cheddar or mozzarella cheese, grated
• Yogurt or sour cream
• Fresh coriander/cilantro
• Sliced pickled jalapenos
• Pico de gallo salsa (red onion, tomatoes, lime juice)
• Guacamole (optional)

• 360 g cake flour (or all-purpose flour)
• 140 g sugar
• 3 tsp baking powder
• 25 g / 4 Tbsp toasted milk powder (see below)
• ¼ tsp salt
• 190 g salted butter
• 190 ml buttermilk
• 2 tsp vanilla extract

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• Jalapeño peppers: Fresh is best, but pickled jalapeños work too.
• Cream cheese: Softened to room temperature.
• Cheddar cheese: Use mature/sharp cheddar for bold flavor.
• Crispy bacon: Cooked until crisp (air fryer works perfectly).
• Chives: Can substitute with parsley, basil, or oregano.
• Spices: A mix of salt, black pepper, and garlic powder for seasoning.

• Flour
• Eggs (lightly beaten)
• Bread crumbs (seasoned preferred)

Shortcut: Skip full breading by simply pressing seasoned breadcrumbs over the cheese filling before air frying.

For the Wings:

• Olive oil
• 50ml Pesto Princess Harissa Paste
• 3 garlic cloves, crushed
• 50ml honey, warmed until runny
• Salt, to taste
• 1kg fresh chicken wings

For the Dip:

• 150ml thick Greek yoghurt
• 30ml mayonnaise
• 30ml Pesto Princess Basil & Lemon Pesto
• Juice of ½ lemon

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• 2 ½ cups flour
• 1 tsp salt
• 1 tsp baking powder
• ½ cup water
• ¾ cup full-fat or low-fat plain or Greek yoghurt
• 1 tbsp olive oil

Base:

• 400g frozen puff pastry, thawed
• 400g cocktail sausages
• 1 egg, beaten with 2 tbsp water (for egg wash)

Topping (optional):

• 2 tbsp everything bagel seasoning
• 2 tbsp grated Parmesan cheese

Base:

• Gammon/ham
• Apple juice
• Bay leaves
• Fresh thyme (other herbs like rosemary or sage also work beautifully)
• Red onion
• Whole garlic bulb
• Celery sticks
• Salt and black pepper

Glaze:

• Peach jam
• Dijon mustard
• Honey
• Ground ginger
• Garlic powder
• Salt

Bobotie Pies:

• 8 sheets phyllo pastry (2 sheets make 4 pies)
• 200g Kerrygold salted butter, melted
• Chutney, to serve

Bobotie Filling:

• 500g lean beef or lamb mince
• 1 large onion, peeled and coarsely grated or chopped
• 2 cloves garlic, crushed
• 4 tsp (20ml) medium curry powder
• 1 tsp (5ml) hot or additional medium curry powder (or garam masala)
• ½ tsp (2.5ml) turmeric
• ½ tsp ground coriander
• ½ tsp ground ginger
• ½ tsp mixed dried herbs
• Pinch of cayenne pepper or chilli powder
• ½ red or green pepper, finely diced
• 1 large Granny Smith apple, unpeeled and finely diced or grated
• 2 slices white or brown bread, crusts removed
• ½ cup (125ml) milk
• 1 tsp (5ml) salt
• 1 tsp (5ml) baking powder
• 2–3 tbsp (30ml) apricot jam or fruit chutney (e.g. Mrs Balls)
• 1 tbsp (15ml) white vinegar
• 1 tsp (2.5ml) beef stock powder (or one sachet stock concentrate)
• ⅓ cup (80ml) raisins or sultanas, soaked in hot water to plump up

Topping:

• 2 eggs
• ½ cup (125ml) milk
• ¼ tsp (1ml) salt
• 6–8 coarsely chopped cashew nuts (optional)
• Lemon or bay leaves (optional)

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