Slow-roasted lamb and mint dressing

2019-10-07 08:53

Slow-roasted lamb was always our first choice of dinner when we came home from boarding school for holidays. We have cooked this lamb dish hundreds of times over the past five years and it’s always a crowd pleaser.

Flourless dark chocolate and hazelnut cake

2019-10-07 08:53

This cake has an almost meringue-like texture on top, and is dense and rich on the inside. A perfect decadent chocolatey ending to any celebratory meal.

Celebratory jewelled quinoa salad

2019-10-07 08:53

There’s nothing that can bring a pop of colour to a table like this quinoa salad. Served at room temperature with all of our favourite things, it’s a perfect accompaniment to indulgent roast lamb and the bonus is that it makes a delish packed lunch for work the next day too.


Aubergine rolls

2019-10-07 08:53

Our aubergine rolls can be served as a side to a meal or as a snack or canapé at a party. They are beautiful to look at and the indulgent sun-dried tomato cream cheese with the fresh bursts of the little pomegranate rubies is a winning combination … even if we say so ourselves!

Halloumi, za’atar and honey parcels

2019-10-07 08:53

Za’atar – meaning ‘wild thyme’ in Arabic – is an increasingly popular Middle Eastern spice blend of toasted sesame seeds, thyme, marjoram or oregano, sumac and salt, which can be sprinkled liberally onto flatbreads, mixed with olive oil as a dip or even tossed over roasted veg. The za’atar in this recipe really brings a new flavour dimension to these crispy, salty, spicy and sweet phyllo morsels. Amazing as a canapé or a starter, these can be made ahead of time and frozen.

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