Artichoke and chickpea salad
Prep time 25 mins
1 can artichoke hearts, drained
2 ripe peaches
1 can chickpeas, drained
1 pack of mixed lettuce
1 avocado, sliced
½ cucumber, cut into strips
For the dressing, whisk together
A pinch of vegetable stock powder
100ml creamy mayonnaise
4 tsp white grape vinegar
1 tbsp sour cream or milk
1 tsp wholegrain mustard
Cut the artichoke hearts into wedges and wash and rub the peaches dry with a dishcloth. Halve the peaches, remove the pips, then slice thinly.
Place the lettuce on a platter and top with the artichokes, peach, chickpeas, avocado and cucumber. Drizzle with dressing and serve. (Let the dressing stand for 10 minutes before using.
Prepare-ahead tip Place all the ingredients for the dressing in a mason jar together, close, shake well and refrigerate. You can also prepare the peaches and cucumber ahead of time. Slice and place them in a container with water and a squeeze of lemon juice. This will prevent browning.
Sosaties with baby potato salad
Prep time 30 mins, plus marination time
Cooking time 40 mins
1½kg thick lamb leg chops
12 deboned chicken thighs
4 medium onions, cut into wedges
Fresh bay leaves (optional)
For the marinade
2 tsp sunflower oil
2 onions, chopped
3 tbsp moderately hot curry powder
½ cup white grape vinegar
3 tbsp apricot jam
4 dry bay leaves
2 tbsp coriander powder
2 tsp cumin powder
For the baby potato salad
A dollop of butter
1kg baby potatoes, cut in half
200g feta, crumbled
1 pack rocket, roughly chopped
4 spring onions, roughly chopped
1 small punnet baby tomatoes
For the marinade, heat oil in a pan and sauté onions until soft. Add curry powder, stir well, then add the rest of the ingredients. Simmer for five minutes, and cool.
Cut the lamb into bite-sized cubes and the chicken in three pieces each. Place in separate bowls, cover with the marinade. Refrigerate overnight.
The next day, thread the meat on skewers, alternating with onion and bay leaves. Cook on a medium-hot grill until brown and cooked through.
For salad, preheat the oven to 180°C.
Heat butter in a pan and sauté potatoes until browned. Transfer to a roasting pan and bake until tender. Toss with the remaining ingredients and season right before serving with the sosaties.
Prepare-ahead tip The sosaties can be left refrigerated in the marinade for up to two days. Thread meat on skewers a few hours ahead and grill half an hour before you’re ready to eat.
Mushroom and beef bacon rolls
Prep time 40 mins, plus refrigeration time
Cooking time 40 mins
80g butter, melted
2 leeks, sliced
250g beef bacon, chopped
500g mushrooms, finely chopped
2 tbsp freshly chopped parsley
9 filo pastry sheets
Sweet chilli or plum sauce and lemon slices, to serve
Heat 30g butter in a pan and sauté the leeks until tender. Add the beef bacon and continue to cook for two minutes, then add the mushrooms.
Cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated. Stir in the parsley. Season with salt and freshly ground pepper and set aside to cool.
Cover the filo pastry sheets with a damp cloth. Now, brush some of the remaining butter on one sheet and cover with another. Repeat to place one more sheet, then cut the bunch into four rectangles.
Spoon the filling along the long side of each rectangle, leaving a gap at both ends. Fold over inwards, then roll them up. Repeat with the rest of the sheets and filling to make 12 rolls.
Place the rolls seam-side down on a greased baking tray. Brush the tops with butter, then refrigerate until ready to bake.
Preheat the oven to 200°C, and when ready, bake the rolls for 30 minutes or until they’re golden brown and crisp. Serve hot with sauce with lemon on the side.
Prepare-ahead tip You can get the rolls ready a day early, place them on a tray, cover with cling film and refrigerate. Remove them from the fridge an hour before you’re ready to bake.
Prep time 30 mins
Cooking time 50 mins
4 cardamom pods, bruised
1 large pineapple, peeled and cubed
2 large eggs
2 tbsp melted butter
1 cup self-raising flour
For the glaze
125ml sour cream
1 tsp vanilla essence
1 cup sugar
Vanilla ice cream or whipped cream, to serve
Heat 125ml water, 100g sugar and cardamom together in a saucepan. Bring to the boil, then add pineapple. Simmer for five minutes, and set aside to cool.
Preheat the oven to 180°C.
Beat eggs and the remaining sugar together, then add butter and milk. Mix well before folding in the flour. Make a smooth batter and pour into a greased ovenproof dish.
Drain the cooked pineapple, discard the cardamom and spoon the fruit into the batter. Bake for 40 minutes or until cooked through.
To prepare the glaze, mix the sour cream, vanilla and sugar together. After you remove the cake from the oven, use a skewer to poke a few holes in it, then pour the glaze all over the cake.
Serve warm with vanilla ice cream or whipped cream.
Prepare-ahead tip Prepare the pineapple a day earlier and refrigerate. You can also reserve the syrup to make a cooler. Bake the cake in the morning and reheat in an oven or microwave just before serving.