Innholdsfortegnelse for April 2016 i Food & Home Entertaining

As if on autocue, the song ‘Autumn Leaves’ fills my head with the haunting beauty of Eva Cassidy’s voice as soon as those first golden- and russet hues start to crumple the smooth and shiny green tresses of trees all over Joburg’s beautiful man-made forest. It’s a time of year that signals the start of retreating back indoors again, of lifting well-loved casserole pots out from the depths of kitchen cupboards and of earthy flavours dominating dig-in-deep dishes. Add to this the warm and fuzzy feel of Easter and what’s not to love about April! If you need any more convincing, just check out our food ed Claire’s autumn harvest table on page 68 and the ridiculously talented Katelyn Williams’ Easter feast on page 98. We’re also delighted to feature…

@pana_chocolate This Australian-based chocolate company are doing it right when it comes to promoting themselves via social-media channels. Their chocolate is organic and handmade, as well as dairy-, refined sugar-, soya-and gluten-free. Delicious for all, but ideal for the health-conscious. @iamafoodblog One food account that never fails to knock our socks off is @iamafoodblog by Stephanie Le, author of Easy Gourmet: Awesome Recipes Anyone Can Cook . Vivid, creative, interesting and diverse dishes grace this delicious feed that will have you cooking up tasty goodies for autumn and beyond. @superbafoodandbread Once again, we’re getting your mouth watering and your creative culinary juices flowing with a baking-intense feed: @superbafoodandbread. Eastertime means treating family and friends to indulgent treats made with love, so go forth, our ‘Food & Homies’, and get your…

Pumpkin soup with cinnamon croutons SERVES 4 1 HR In a medium pot, heat a glug of olive oil over low heat. Add 1 peeled and diced onion, 2 peeled and minced garlic cloves and a small handful fresh rosemary leaves. When the onion is soft and translucent, add 1kg diced pumpkin. Add vegetable/chicken stock to just cover the pumpkin and simmer until the pumpkin is tender, 50 minutes. Once tender, blitz the soup with a hand blender or standing blender and season to taste. Stir in 250ml (1 cup) fresh cream, 15ml (1 tbsp) cinnamon and add a little more stock, if necessary, to create a soup consistency. While the soup cooks, make the croutons by tearing ½ ciabatta loaf into bite-size chunks. Heat a glug of olive oil…

“Coffee is the most artisanal thing you can make for someone; often, right in front of them,” exudes Wayne Burrows, co-owner of Urban Grind Roasters in Parkhurst, Johannesburg. “The true craft of coffee comes from the barista – he or she needs to understand what they are making, why they are making it and the recipe behind it... before they can even think about adapting it,” he believes. Wayne would like his team to be known as ‘The Coffee Guys’ – both approachable and knowledgeable, so people know they can go to them for anything coffee-related, from roasting and baristas, to training and coffee products, but possibly, most importantly, a superb cup of speciality coffee. This coming from the man who never actually grew up with coffee and only really…

THE WOLFTR AP STEAKHOUSE CHAMPIONSHIPS 2016 This is your chance to be part of The Wolftrap Steakhouse Championships 2016 and experience a decadent meal at Little Havana in Umhlanga, Kwazulu-Natal, while indulging in a luxurious stay at the Beverly Hills Hotel. It’s the ultimate steak-lovers trip for two to Durban, brought to you by The Wolftrap, the ultimate wine for steak! You can also take part in this exciting competition during the month of April, by voting for your favourite steakhouse, via Facebook and SMS. The top 20 steakhouses, as voted for by the public, will then be judged by a panel of esteemed judges, with the winner to be announced at an awards ceremony in June. Visit facebook.com/SteakHunter and place your vote, or vote via SMS to 32845. Each…

I QUIT SUGAR – SIMPLICIOUS ( MACMILLAN, R569) If you are going to buy a cookbook this month, make Sarah Wilson’s (of I Quit Sugar fame) new offering your purchase! Not only will she get you off your sugar fix while still allowing for indulgences, but, with a focus on eating sustainably, it’s filled with amazing tips on how to make your food last longer – from how to freeze leftovers for tasty pestos, stocks and smoothies, to creating gut-healthy fermented ingredients like garlic and turmeric paste. With a handy shopping list for your pantry cupboard, make the sugar-free switch and don’t look back! 1 COOK. NOURISH. GLOW. (PENGUIN RANDOM HOUSE, R373) Author of bestseller, Eat. Nourish. Glow. , nutritional therapist Amelia Freer returns with 120 recipes…

“Simple ingredients, treated with respect... put them together and you will always have a great dish.” JOSÉ RAMÓN ANDRÉS PUERTA Spinach, feta and ricotta bake with prosciutto Serves 4 EASY 45 mins To a large pot, add 1 x 400g tin tomatoes, 1 peeled and minced garlic clove, small handful fresh rosemary leaves, 400g finely chopped spinach and 250ml (1 cup) fresh cream and simmer until the spinach is soft and the flavours have blended, 10 minutes. Remove from heat and stir through 200g crumbled feta and 200g crumbled ricotta. Add half of the spinach mixture to an ovenproof pan or casserole dish, then add a layer of 70g prosciutto. Add the rest of the mixture and top with another 70g prosciutto. Sprinkle with fresh thyme sprigs and bake until…

Driving to Paarl, early one morning, with the sky washed clean after unexpected heavy showers during the night, the world is calm and serene once more. Considering the harsh temperatures experienced in the north, you could be forgiven for thinking this tract of land is blessed since, on this morning, it is cool and temperate. The KWV’s Wine Emporium, my destination, is where visitors can taste and buy the full range of KWV’s award-winning wines and brandies, and it stands like a proud monument in Kohler Street, Paarl. For almost a century, KWV has looked after the welfare of wine farmers, and it did a good job, but was also guilty of over-regulating the industry at times. This is no longer the case, as KWV has become one of the…

“Our treasure lies in the beehive of our knowledge. We are perpetually on the way thither, being by nature winged insects and honey gatherers of the mind.” FRIEDRICH NIETZSCHE When talking about the current situation in the world of bees, one can only start with the mention of American Foulbrood Disease (AFB). This crisis, bordering on catastrophic, was responsible for the deaths of 40 per cent of the Western Cape’s bee population in the year 2015. Although AFB disease has no physical effect on human beings, it certainly will have an impact on our lives, since it threatens to collapse the R20-billion agricultural industry. AFB, which was carried to South Africa from America, works quite simply. “Within a bee’s lifespan, it actually has a very limited time ‘in the field’,…

Sarah Phillips is a sweet 16-year-old from Trinityhouse Randpark Ridge. Currently in Grade 11, she recently spent a week in the F&HE offices, catching a glimpse of the behind-the-scenes action to help her focus her future career in the culinary industry. She inspired our Easter baking with these delicious homemade cinnabunnies... “I began to notice the food industry about two years ago when my passion for food was ignited by shows like MasterChef . I am interested in learning more about the business side of things, like food retail.” While Sarah enjoys school subjects English and Biology, she’d love to be able to combine her interests and is thinking about taking a B.Sc in consumer science and retail management at TUKS, or something similar in Cape Town – SA’s foodie…

Basil, spinach and ricotta gnudi with red pepper and tomato sugo ‘Gnudi’ means naked in Italian – these vegetarian dumplings are gnocchi without the potato and made with ricotta instead. Complemented by the sweet red pepper and tomato sauce, they’re utterly delicious Serves 4 EASY 2 hrs THE FLAVOUR COMBINATIONS BASIL, SPINACH AND RICOTTA GNUDI 400g baby spinach, washed 20g fresh basil leaves 530g ricotta handful Gruyère, finely grated + extra, to serve 30ml (2 tbsp) basil pesto 2 large eggs 2 large egg yolks 45g cake flour + extra, to dust 5ml (1 tsp) nutmeg, finely grated salt and freshly ground black pepper, to taste 30g butter RED PEPPER AND TOMATO SUGO 60ml (¼ cup) olive oil 1 (about 160g) large onion, peeled and finely chopped 30ml (2 tbsp)…

Byron de Carvalho started out at the age of 17 working in the scullery at the Mount Nelson under executive chef, Garth Stroebel. Soon after, Byron went to study at the SA Chefs Academy and was taught by Garth Stroebel and Paul Hartmann, while continuing to work in the Mount Nelson kitchen. He jumped right in and worked incredibly hard with the drive of ‘always wanting to be the best’! After school, Byron worked in various restaurants around Cape Town, but soon realised he did not enjoy kitchen politics, so he left the restaurant industry. Byron then split his time working on film sets either with his father, a director in Barcelona, or his mother, a producer in Johannesburg. It was while he was on set that he stumbled across…

1 What is the name of a choux pastry often made with Gruyère? 2 What meat is eaten in the dish, char siu? 3 Where in the US did the first pizzeria open? 4 The name of which Italian biscuit means ‘little bitter things’? 5 Knack is a toffee prepared for Christmas Day in which country? 6 What food is made from curdled soy milk? 7 What type of food, which is a speciality in Nice, France, is a pan-bagnat? 8 Crema Catalana is which country’s version of crème brûlée? 9 In the 18th century, which hybrid was originally known as the ‘forbidden fruit’? 10 The Ethiopian stew, wat, is eaten using what? 11 Which Nordic country is the home of the barley-based flatbread, rieska? 12 Originally purple, which vegetable…

ILLANIQUE VAN ASWEGEN Stylist and recipe developer As a lifelong collector of quirky kitchen utensils and dog-eared food magazines, food styling and recipe development was a natural choice for me. I am always busy feeding someone or making a glorious mess in my tiny kitchen. I am obsessed with kale chips, chubby pugs and red-velvet cupcakes. My beloved Magimix has saved me many a time when I’ve had a kitchen disaster, or a craving for instant banana ice cream. I love tinkering in the kitchen, photographing beautiful food and adding pastel props to my ever-growing collection! KARL ROGERS Freelance photographer With Italian and South African heritage, I’m the perfect blend of the two cultures. On weekends, I whizz around Cape Town on my Vespa, before whipping up a spaghetti Bolognese…

SUNDAY VEGGIE FEAST Creamy celeriac, Tenderstem broccoli, almond and roasted garlic soup with basil oil and Parmesan crisps PAGE 52 Roasted baby carrots and fennel bulb with avocado, toasted seeds and tahini yoghurt PAGE 73 Basil, spinach and ricotta gnudi with red pepper and tomato sugo PAGE 108 SAMANTHA “As I’m becoming more and more vegetarian every week, this is the perfect menu to convince my husband that this is the way to go! Vegetarian food is just so colourful and tasty and opens you up to a whole new world of food.” SHARED BRUNCH Mixed berry syrup, lemonade and espresso PAGE 30 Beetroot granola with whipped coconut cream PAGE 45 Shakshuka poached eggs PAGE 116 Hot cross buns with white chocolate and nut butter PAGE 106 NOMVUSELELO “There’s nothing…

The first thing to know about poké is that it’s pronounced ‘poh-kay’. The name comes from the Hawaiian verb, ‘to slice or cut’, and poké traditionally is any raw fish, usually tuna, that’s been cubed. We’re predicting poké will be a huge global trend in 2016 and beyond. This Hawaiian classic is best eaten casually, by the seaside with plastic cutlery and from a takeaway vessel. We’re yet to see restaurants in South Africa serve up this trend but, while we wait, here’s a sensational recipe to try at home (seaside optional). Spicy Hawaiian tuna poké bowl with avo, baby marrow noodles and kale chips Serves 2 EASY 30 mins + 1 hr, to marinate THE FLAVOUR COMBINATIONSSPICY HAWAIIAN TUNA POKÉ pinch dried chilli flakes4 spring onions, finely sliced10ml (2…

“The market is very much a mirror to the eclectic nature of its surroundings” 27Boxes is an ultra-hip, boutique shopping experience on Melville’s 4th Avenue. It’s a three-storey architectural triumph comprising 27 stacked shipping containers offering shoppers everything from pop-up to permanent and trend-setting to second hand. The top floor is uninhabited, allowing for a weekly Wednesday Night Market. The first thing to hit me on entering the market was the real sense of space – great views over Melville, big walkways between stalls and ample seating at pretty tables lining the central stairwell. The market is very much a mirror to the eclectic nature of its surroundings: it’s a little bit hipster and a little bit off-centre, but very inviting and family-orientated. 27Boxes is predominantly food-centric, with a few…

Pigs in blankets Serves 4 – 6 EASY 50 mins THE FLAVOUR COMBINATIONS 10 rashers streaky bacon10 chipolatas/cocktail porksausagessmall handful fresh rosemarysmall handful fresh thyme sprigs20ml (4 tsp) Worcestershire sauce HOW TO DO IT 1 Preheat the oven to 200°C. Grease a shallow roasting tray with cooking spray. Wrap each sausage individually in a rasher of bacon and lay on the roasting tray. Repeat until all of the sausages have been wrapped. 2 Sprinkle the sausages with the herbs and Worcestershire sauce and bake until cooked through and the bacon is crispy, 45 minutes. My name is Nakhane Touré and I am an author and musician. I was born Nakhane Mavuso in a small town in the Eastern Cape called Alice. I grew up predominantly in Port Elizabeth, but have…

Pinot perfect! I always say that I have been ‘brought up with pinot noir’, unashamedly my favourite wine variety. Why? Probably partly because of my childhood, gazing at the translucent ruby shade of its ‘robe’ (see ‘Wine jargon’); but, mostly, because of its elegant and refined taste, which evolves year on year. As a pinot fanatic, I am always in search of the purest, layered expression. And, usually, the older the better, as we tend to drink pinot noir far too young in SA! Newton Johnson Walker Bay Pinot Noir 2013, R180 A moreish, classy, smooth, perfectly balanced pinot noir. I especially love it with a slow-roasted duck, cooked in duck fat. Fryer’s Cove Bamboes Bay Pinot Noir 2013, R185 A beautiful, complex wine with a nice balance between savoury…

29 April Wine & Dine at Grande Provence. Grande Provence Wine & Dine Collaboration dinners return in April! Hosted once a month at The Restaurant at Grande Provence, each evening will focus on a particular wine theme. In April, the spotlight is on chardonnay and, on 27 May, pinot noir! To book your seat at R695 pp, call 021-876-8600 or email restaurant@grandeprovence.co.za. 30 April & 1 May Elgin Cool Wine and Country Food Festival. The Elgin Wine valley opens its doors to visitors for this annual, much-anticipated festival. Tickets cost R120 pp and include a tasting glass, festival programme, access to participating farms, live entertainment and a wine tasting of a selection of three wines of your choice at any of the participating wine estates. webtickets.co.za…

This is a cute and fun way to give a bag of Easter treats to your loved ones! I’ll be making ‘bunny bags’, attaching name tags to each and using them instead of name place cards at Easter lunch. To make your bunny bag, start with a brown paper bag of any size (it’s best to use the type of brown paper bag with folds that create a flat base). Using a pencil, draw a deep V-shape from the top left and -right open edges of the bag, finishing in the centre of the bag, then cut along the pencil marking. Fill your bag with Easter eggs and other goodies, then cinch with string or ribbon just under the ‘ears’. Attach a ‘Happy Easter’ card or name tag, and don’t…

Creamy celeriac, Tenderstem broccoli, almond and roasted garlic soup with basil oil and Parmesan crisps A thick, creamy, vegetable-based soup that is warm and comforting – perfect during the cooler autumn months Serves 6 EASY 2 hrs THE FLAVOUR COMBINATIONS SOUP 2 (about 150g) whole garlic bulbs olive oil, to drizzle 15g butter 1 (about 160g) onion, peeled and chopped 2 (about 950g) large celeriacs 750ml (3 cups) milk 250ml (1 cup) fresh cream 250ml (1 cup) chicken/ vegetable stock 200g Tenderstem broccoli 50g almonds 10ml (2 tsp) salt freshly ground black pepper, to taste PARMESAN CRISPS 70g Parmesan, finely grated BASIL OIL handful fresh basil leaves 80ml ( 1/3 cup) olive oil salt and freshly ground black pepper, to taste CARAMELISED ONIONS 10ml (2 tsp) olive oil 2 (about…

Chocolate and raisin Flora Gold pastries Makes 12 EASY 45 mins Preheat the oven to 200°C. Line the 12 wells of a muffin tin with baking paper. Combine 4 dollops Flora Gold, 100g chopped dark chocolate, 100g raisins and the zest of 1 orange in a small bowl. Roll out a 400g roll defrosted puff pastry and spread the Flora Gold mixture over it using a brush. Roll up the puff pastry and seal the ends. Using a sharp knife, cut the roll into 12 even slices. Place each puff-pastry slice, cut side up, in a muffin well. Brush with egg wash and bake for 25 minutes. Flora Gold dried fruit popovers Makes 10 – 12 EASY 50 mins Preheat the oven to 200°C. Line a large baking tray with…

Carrot-cake granola with cashew-nut cream Fills 1 large jar EASY 1 hr + drying time THE FLAVOUR COMBINATIONS CARROT-CAKE GRANOLA 500g raw organic jumbo oats (if not using organic, the oats might not be gluten-free) 300g assorted raw nuts (almonds, macadamia, pecan, brazil, etc.) 300g organic dried fruit (mango, berries, apricots, peaches, etc.) 260g carrots, coarsely grated 60g raw dried coconut 145g mixed seeds (sunflower, flax, pumpkin, etc.) 15ml (1 tbsp) ground cinnamon 15ml (1 tbsp) nutmeg 5ml (1 tsp) ground ginger 5ml (1 tsp) ground mixed spice 75g coconut sugar/agave syrup/105g xylitol (optional, depending on how sweet you like your granola) 250ml (1 cup) coconut oil, melted CASHEW-NUT CREAM 75g raw cashew nuts 100ml – 150ml filtered cold water seeded papaya halves, to serve (optional) fresh gooseberries, halved, to…

pomegranate molasses Also known as pomegranate concentrate or -syrup, this ruby-coloured liquid adds a delicious sweet-and-sour essence to any dish. Essential in Middle Eastern- and North African cuisine, its flavour is best complemented by warm, aromatic spices, like cumin, coriander and fennel. And the tasty syrup will add a tangy note to sweet dishes. Pomegranate molasses is made by reducing pomegranate juice to a medium syrup and its flavour is probably closest to lemon juice, but is sweeter and more tart than sour. Pomegranate molasses is available at woolworths.co.za and speciality delis. TRY THESE...  Add a splash to dry bubbly for a vibrant, sparkling cocktail Substitute half of the lemon juice quantity with pomegranate molasses in salad dressings Add a dash of rose water to your next batch of meringues…

I DON’T COME FROM A FORMAL FOOD-OR RETAIL BACKGROUND. I previously worked in quantity surveying and commercial construction. THIS IS NOT A RETAIL-DRIVEN SHOP. Healthy food and sustainable living have always been a big passion of mine. There are all these diet offerings out there, which are quick fixes, but I was looking for a lifestyle change. THE PUSH CAME FROM MY MOTHER, SANDRA, HAVING BREAST CANCER and developing diabetes from the shock of having a double mastectomy. In trying to find suitable products for her, I discovered they were few and far between. After she passed away, I asked myself what I really wanted to do: stay in the corporate environment and my comfort zone, or follow my passion, while paying tribute to my mother? The rest is history.…

Tangy lemon tart with yoghurt and granadilla Serves 10 A LITTLE EFFORT 2 hrs 30 mins THE FLAVOUR COMBINATIONS SHORTCRUST PASTRY 340g cake flour + extra, to dust 200g butter pinch salt 75g icing sugar 90ml water 1 egg, beaten, to brush CANDIED LEMON 100g sugar 50ml water 1 lemon, sliced LEMON FILLING 5 eggs 140g castor sugar 150ml double-thick cream pinch salt zest and juice of 3 lemons Greek-style full-cream yoghurt, to serve pulp of 5 granadillas, to serve HOW TO DO IT 1 For the pastry, blitz the flour, butter, salt and icing sugar together in a food processor until the mixture resembles breadcrumbs. Add the 90ml water and gently bring the dough together by hand. Shape into a disc, wrap in cling film and refrigerate to firm…

Raised under the mountain of Cape Town, Nadia Graves inherited her French flair from a French mother and grandmother, who instilled a love for cooking from an early age. And so, with this amour for food in hand, Nadia’s life has led her to Dordogne, a rural part of France where fresh produce and delicious food form the basis of everyday life... I left for Paris in my early 20s and attended several courses at Le Cordon Bleu, which only intensified my passion for cooking. I am living, and have lived, as part of two cultures my whole life: South African and French. I like to blend cultures and there is no better way to do that than through food. I want to showcase things I have learnt from all…

Aubergine This beautiful orb of deep purple is one of the most delicious vegetables you can grow in your garden, and is especially excellent for those on Banting diets since it’s a wonderful replacement for pasta in lasagne! Plant your seedlings when they are about 12cm high in full sun and rich soil, spacing them about 45cm apart. Ensure they’re well watered, as the roots like to be kept moist, which will allow the plant to produce more flowers and, in turn, more vegetables. Keep an eye on the stalk, which may need to be propped up with a pole or stick when the vegetables become too heavy for the tree. The plant will be ready to harvest between 20 and 24 weeks and when the skin of the aubergine…

Riana van der Merwe is Seven Springs’ young winemaker. Although fairly new to the Hemel en Aarde wine valley (near Hermanus), Seven Springs can pride itself on an already impressive range of reds (pinot noir and syrah) and whites (chardonnay – wooded and unwooded – and sauvignon blanc), all displaying elegance, freshness and complexity. A brand to watch! WHAT IS SO SPECIAL ABOUT PINOT NOIR? It’s the greatest thing to be fermented and bottled. Pinot noir is legendary in its elegance and subtlety, leaving people craving more. It’s as diverse in flavours and colours as there are greens in the rainforest. What makes it special, for me, is that it’s a grape that lends itself to being a serious wine for serious wine drinkers or an easy-going wine for the…

The Wolftrap Steakhouse Championships is once again hunting down South Africa’s greatest steakhouse, and inviting members of the public to take part in this exciting annual competition. During April anyone can vote for their favourite steakhouse, via Facebook and SMS, and stand a chance to win fabulous prizes from The Wolftrap wines. The top 20 steakhouses will be judged by a panel of judges, led by chef Pete Goffe-Wood, and the winner announced at an awards ceremony in June. Visit facebook.com/SteakHunter and place your vote, or vote via SMS to 32845. Each voter is allowed one Facebook vote and one SMS vote per day during the month of April. A list of steakhouses is available on the Facebook voting page. For more information, visit steakhunter.co.za SEE THE FACING PAGE FOR…

The beetroot is the taproot portion of the beet plant, known in North America as the ‘beet’, as well as a table beet, garden beet, or red- or golden beet. Belonging to the same family as Swiss chard and spinach, a beetroot’s leaves and roots can both be eaten. Typically a deep purple colour, the veg can also be white or golden. Due to its high sugar content, beetroot is delicious eaten raw, but is more typically cooked or pickled. Beetroot also has use as a food colourant and as a medicinal plant. Beetroot granola with whipped coconut cream Serve 6 EASY 3 hrs THE FLAVOUR COMBINATIONS 3 medium beetroots, peeled andchopped into 1cm cubes200g hazelnuts, chopped200g oats100g sunflower seeds100g pumpkin seedspinch salt125ml (½ cup) golden syrup60ml (¼ cup) canola…

Editor's pick dribbble.com A ‘show and tell’ portal for designers from all over the globe to share their creative genius, this is one to be inspired by! Warning: you could get lost in this site for hours, days even... Design for life trendtablet.com Written by well-known trend forecaster, Lidewij Edelkoort, this site is her tool to predict trends throughout all aspects of life – from food to travel. Edelkoort lives in the future and her forecasts are her means to analyse consumer culture. This is one site certain to have us all hooked, especially living in a world consumed by the future and always trying to be ahead of the latest trends. Eat organic ucook.co.za Based in Cape Town, Ucook is here to make your life easier and healthier, in…

Fragrant roasted aubergine halves with lentil and coconut curry Serves 6 EASY 1 hr THE FLAVOUR COMBINATIONS ROASTED AUBERGINES 4 aubergines, halved lengthways paprika, to sprinkle ground coriander, to sprinkle ground cumin, to sprinkle garam masala spice blend, to sprinkle olive oil + extra, to drizzle salt and freshly ground black pepper, to taste LENTIL AND COCONUT CURRY 30ml (2 tbsp) olive oil 2 red onions, peeled and diced 2 garlic cloves, peeled and minced 20ml (4 tsp) yellow curry paste 2 x 400g tins lentils, drained ½ x 400ml tin coconut milk TO SERVE handful exotic tomatoes, diced fresh coriander leaves handful coconut shavings, toasted handful pomegranate rubies HOW TO DO IT Preheat the oven to 200°C. Place 1the aubergines on roasting trays and sprinkle each half with a…

For Italians, food is life. Invite this philosophy onto your plate with Galbani – the number-one cheese brand in Italy for 130 years – and this delectable dish. Sage and Galbani Mozzarella ravioli Bring a large pot of salted water to a boil. Add 300g butternut ravioli and cook, 5 – 6 minutes. Remove from heat and drain. Heat 60g butter in a large frying pan over medium-low heat. Add a handful fresh sage leaves and cook until the butter turns golden brown and has a nutty essence. Add the ravioli and toss through the brown butter. Serve the ravioli with the brown butter and crispy sage leaves, 50g toasted pine nuts, roasted tomatoes on the vine and torn pieces of Galbani Mozzarella. Garnish with fresh rocket. FOR MORE GREAT…

TOP OF THE TARTS  Bake up a pear and almond delight These scrumptious stuffed potatoes are The perfect complement to any traditional Sunday roast Roasted and stuffed potatoes with crispy bacon and Camembeer Serves 6 EASY 1 hr 12 medium SPAR Freshline Potatoes 250g SPAR Marksbury Select French Camembert 30ml (2 tbsp) SPAR Extra Virgin Olive Oil 100g SPAR Butcher’s Best Streaky Bacon, chopped and fried until crispy handful fresh bay leaves, to garnish HOW TO DO IT 1 Place the potatoes in a pot of cold water, bring to a boil and cook until just tender, 15 – 20 minutes. Drain and allow to cool down completely. 2 Place one potato on a chopping board. Position a chopstick along either side of the potato and slice the potato thinly,…