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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Base:

• 1 sheet all-butter puff pastry (thawed in the fridge)
• 1 egg (for sealing and brushing)
• Flour, for dusting the work surface

Option 1: Apple Filling

• 1 apple, peeled and grated
• ½ teaspoon cornflour
• 2 tablespoons (25g) caster sugar
• A dash of cinnamon
• ½ teaspoon lemon juice
• 1 knob of butter (for cooking the apples)

Option 2: Jam Filling

• ¼ cup jam

Optional Glaze:

• ½ cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

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• 75g white sugar
• 40g brown sugar
• 65g unsalted butter (at room temperature)
• 130g smooth peanut butter
• 1 egg
• 1 teaspoon vanilla essence
• 95g all-purpose (cake) flour
• ¼ teaspoon baking soda
• Pinch of salt
• ±12 Lindt balls
• ±24 candy eyes
• 50g chocolate, melted

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250g butter, room temperature (soft to the touch)

¾ cup caster sugar

1 large egg

1 teaspoon vanilla essence

1 teaspoon baking powder

3 cups cake flour

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