Chipotle and Beer Short Ribs. Tender, smoky, spicy, sweet & sour, comforting, finger licking and delicious.

Vegan Choc Mint Tart – almond crust topped with chocolate mousse and mint mousse. The crowing glory is a layer of melted dark chocolate!

Made with coconut flour so gluten free these cookies are the best frozen after baked and eaten straight from the freezer

Roasted Chicken with 40 cloves garlic – that 70’s French classic dish is as delicious today.

The humblest of vegetables turned into a creamy and rich bake fit for kings

Chicken Bone Broth with Herbed Semolina Dumplings. Nourishing and comforting any time of the year.

Malva Pudding with White Miso and Marmalade. A modern twist on a South African classic

Simple, yet fresh and delicious ingredients layered, seasoned and baked to make a satisfying side dish or vegetarian main.

Baked Lemon Pudding with Lime Yoghurt. Double the citrus, double the zest and double the lip puckering deliciousness.

Orange Polenta Cake – an utterly delicious orange polenta cake from the Tokara Wine Estate in Stellenbosch, South Africa.

Pears Roasted in Cider with thyme, bay leaves and cinnamon. The addition of butter makes a toffee sauce- fantastic with vanilla ice cream.

Muesli Buttermilk Rusks. Buttery and so delicious. Packed with nuts, seeds and dried fruit. A traditional South African recipe.

Turmeric Latte Ice Cream made with fresh turmeric and coconut & almond milks. Vegan.

Roasted Butternut with Miso and Garlic – The roasted butternut is sweet, spicy and garlicky with savoury umami flavours from the miso.

Fried Aubergine with Goat’s Cheese – a creative way with eggplant parm including a quick recipe for leek ash.

Gateau Invisible. Layers of layers of sliced pears in an almost invisible crepe batter. Delicious and not overly sweet.

Duck Fat Egg Toastie. Taking breakfast to a whole new level!