Innholdsfortegnelse for October 2017 i Food & Home Entertaining

With October being my birthday month, I may well be biased in my love for it. On closer inspection, though, I’ve realised it’s about more than this. It’s the contrast of scorching summer sun baking the earth, which is then quenched by electric afternoon thunderstorms; the lilac ceilings of jacaranda blooms turning into carpets lining the streets upon such downpours; the way the South African bush is lush, green and becomes a nursery at this time of year, with all the precious newborn wildlife that abounds – and the fact that hope burns a little brighter and stronger in this month of breast cancer awareness. While the world of science continues to tirelessly research this dreaded condition in the hope of making medical breakthroughs, so too does the food and…

This month, we have gobsmackingly great giveaways up for grabs on foodandhome.co.za. We’re giving you the chance to win one of three copies of 5 Ingredients: Quick & Easy Food by Jamie Oliver, valued at R430 each, or one of two copies of Yotam Ottolenghi and Helen Goh’s Sweet, worth R520 each (get a sneak peek of this delectable cookbook on page 86). You could walk away with an awesome hamper too: one of two Exclusive Books cookbook “lucky packets” (valued at R1 250 each) or innovative top brand kitchenware from Edison Stone OXO, worth R2 500! We’re also giving away three Plush hampers, filled with household cleaning items, including their brand-new all purpose cream (each Plush prize is valued at R1 500). For these delightful surprises and so much…

30 SEPT – 1 OCT The Say Cheese! Artisanal Cheese Fair will be bringing together cheesemakers and cheese lovers, bakers and brewers to the Italian Club in Milnerton, Cape Town. A lively weekend line-up will see leading cheese experts, chefs and winemakers in attendance – conducting cheesemaking demonstrations, tastings and pairings. “Whether you love chèvre or Cheddar, mozzarella or Maasdam, pecorino or provolone, you’ll get to appreciate some of the finest, limited production, artisan cheeses in an intimate environment,” highlights fellow organiser, Kiki Ciman-Frauenknecht. Tickets will be available at the door: R90 for adults; R55 for pensioners and scholars aged 12 – 18; children under 12 enter free. Email saycheesefair@gmail.com for more info. 22 OCT Join hands and crusade against breast cancer with Avon Justine, as they work to save…

LA BELLE BISTRO & BAKERY It’s a suburban favourite for friends lunching on crispy calamari or quiche and salad, or aunties taking their teenage nieces for a sweet treat. La Belle is not new, but remains popular for morning or afternoon tea on the terrace under vintage oaks. Pastry chef Ludwig Peters van Tonder previously worked at Delaire Graff in Stellenbosch. He oversees pastries and cakes baked at The Alphen Boutique Hotel. “We do high teas for big groups, on request. Otherwise, it’s whatever is fresh, seasonal and on display: morning or afternoon,” he says. During one Sunday at teatime, a chocolate torte slice scored high with our six-year-old: intense, moist and dense, with a crackly top like a brownie. Lush and eye-catching, the salted caramel tartlet oozed richness through…

OH, SUGAR SUGAR Medium storage jar (with wooden lid) in Sugar Pink, R590. lecreuset.co.za DESIGNER CURVES Visu Wood Base Chair by Muuto, R7 800 (incl. VAT). cremadesign.co.za BOLD + BLUSH Large textured vase in pink and gold, R349. hm.com/za LUST & LIGHT Lolita Table Lamp by Moooi and Nika Zupanc, R21 742. edgeinteriors.co.za THE FINISHING TOUCH Nakoda rug by Sixth Floor, R999 for 230cm x 160cm. superbalist.com A SCANDI-LOUS AFFAIR Flynn two-seater sofa in Sunday Dusty Rose with smoked oak legs, R11 299. sofacompany.com LOVE ME LOCAL Geometric cushion cover, from R450. esque.co.za…

It’s known as the Mushroom of Immortality, the Supernatural Mushroom, the Mushroom of Longevity…”, rattles off Craig Fourie, owner of Mushroom Guru. He’s standing behind a partition that has drawings of mushroom spores scribbled on the glass with markers. Clad in a white lab coat, as well as surgical gloves, he transfers mycelium* into a nutrient dish. The mushroom of many names is globally recognised by the moniker, reishi (Ganoderma lucidum). “Reishi is the highest form of medicinal mushroom available,” says Craig matter-of-factly. The list of its purported health benefits is dazzling: everything from being anticancer to aiding with the prevention of diseases like hepatitis and diabetes. This is thanks to the powerful antioxidant, polysaccharides, as well as the high levels of ganoderic acid found in the mushroom. A study…

Whether you have fresh milk in your morning cuppa or added to your breakfast smoothie, milk plays an important role in our daily routines and the nutritional properties of it often go unnoticed. We’ve rounded up five nutritive facts about dairy you need to know: 1 The protein in fresh milk contains all nine essential amino acids – these are the building blocks of protein, and they help build cells and muscle, as well as repair body tissue; they even help to support a healthy immune system. Our bodies can’t produce essential amino acids, so we need to get them from our diets. 2 Milk is a good source of calcium and it also contains potassium – these are both essential for healthy bones and teeth. Choosing fresh milk over…

MISO-ROASTED AUBERGINE WITH BLACK SESAME HUMMUS Serves 2 EASY 1 hr 15 mins THE FLAVOUR COMBINATIONS MISO-ROASTED AUBERGINE 2 large aubergines 15ml (1 tbsp) miso paste 15ml (1 tbsp) honey 2,5ml (½ tsp) sesame oil 75ml hot water BLACK SESAME HUMMUS 80ml (½ cup) black sesame seeds, toasted + extra, to garnish 250ml (1 cup) vegetable oil 1 x 400g tin chickpeas, drained and rinsed 1 garlic clove, peeled 10ml (2 tsp) ground cumin juice of 1 lemon, to taste salt and freshly ground black pepper, to taste HOW TO DO IT 1 For the aubergine, preheat the oven to 180°C. Halve the aubergines lengthways, score the flesh with a knife, cutting deep into the flesh, without piercing the skin: make diagonal cuts, about 2,5cm apart and then repeat these…

There’s so much sugar in this book that we thought about calling it, well, Sugar,” reads the very first sentence in the cookbook’s preface. There’s no sugar coating here; if ever there was a warning, that was surely it – sugar overload alert! Sweet by Yotam Ottolenghi and Helen Goh, with Tara Wigley (Ebury Press, 2017) celebrates the sweeter things in life – one delectable delight at a time. London-based Yotam Assaf Ottolenghi (born in Jerusalem on 14 December 1968) is a well-loved chef, author and restaurateur. The Ottolenghi brand has grown from strength to strength, since Yotam and Sami Tamimi first opened shop in Ledbury Road, Notting Hill in 2002. Today their outlets cover: Belgravia, largely a takeaway deli; Islington, in London’s West End; Soho: NOPI (North of Piccadilly)…

SLOW-ROASTED, SPICED LAMB PIE WITH DRIED APRICOTS AND FLAKED ALMONDS Serves 4 EASY 5 hrs THE FLAVOUR COMBINATIONS FILLING 900g lamb knuckles (bones in) 1 onion, peeled and sliced 7,5ml (1½ tsp) cumin seeds 7,5ml (1½ tsp) coriander seeds 5ml (1 tsp) fresh rosemary 1 garlic clove, peeled 2,5ml (½ tsp) chilli flakes 2 x 400g tins chopped tomatoes 160ml water salt and freshly ground black pepper, to taste 100g dried apricots, roughly chopped PASTRY TOPPING 2 sheets filo pastry 100g butter, melted flaked almonds fresh mint sprigs, to garnish (optional) HOW TO DO IT 1 For the filling, preheat the oven to 160°C. Place the lamb knuckles in a deep roasting tray and scatter over the onion slices. Place the cumin- and coriander seeds, fresh rosemary, the garlic clove…

We know you love Food & Home Entertaining magazine because, clearly, you are fond of convenience, innovation and keeping up with trends. So, we have no doubt you’re going to well and truly appreciate this new (and oh-soimproved) subscription experience. What’s it all about? Caxton Magazines and Woolworths have joined forces to make it simpler than ever to collect your subscription copy of Food & Home Entertaining each month. How? It’s as easy as apple pie. Sign up online for your annual subscription, then receive a monthly SMS voucher code to collect your issue at your local Woolies. It’s hassle free and reliable. Don’t let another minute tick by... click on www.magsathome.co.za/Magazing.htm for all the details and ensure you never miss another scrumptious issue of Food & Home Entertaining. HOW…

ILLANIQUE VAN ASWEGEN Cape Town-based recipe developer, food stylist and photographer, Illanique compiles our regular feature, “In season”, along with photographer, Adel Ferreira. “After completing an intensive three-year chef and pâtisserie course at the acclaimed Institute of Culinary Arts (ICA), I ventured into the world of food media and have been in the industry for 10 years. I’m passionate about design and teaching, so lecturing Media Communications at ICA in Stellenbosch brings me great joy.” You have to try the rosy yoghurt panna cotta with rhubarb granita (page 52). I love the natural pink colour and tartness that is unique to fresh rhubarb. It’s a beautiful dessert for alfresco entertaining. HELEN GOH Helen has worked alongside Yotam Ottolenghi as a lead product developer for the past 10 years. The pair…

Take advantage of our subscription offer this month and never run low on inspiration! Keep abreast of our delicious recipes, hot kitchen tips and advice, features on favourite foodie idols, rising stars, local producers and the hottest new spots on the block. Plus, there are always amazing prizes to be won! The best way to ensure you don’t miss out on a single tasty morsel is by subscribing! As an added bonus, you’ll receive free early delivery of each issue every month. By taking out a subscription to F&HE, or renewing an existing one, you’ll also receive 35% off our cover price – meaning you pay only R23,40 per issue! we now offer GUARANTEED HAND DELIVERY of subscription copies to select suburbs in South Africa only AT NO EXTRA COST! To…

DINNER IN 5 “Quick and easy” is the order of the day for whipping up a midweek meal. Knorr inspires you to keep it real, with the new Knorr Naturally Tasty range. This latest Knorr product line contains sustainably farmed natural ingredients that undergo traditional drying processes to lock in authentic flavours. Knorr Naturally Tasty is available at Pick n Pay stores at a recommended retail price of R18,99 per sachet. For more information, visit whatsfordinner.co.za. PURE bliss! Start or end your day on a decadent note with a delicious spoonful (or more) of Clover’s Bliss Double Cream Yoghurt. Available in a delectable range of dessert flavours – from Strawberries & Cream to Black Forest, Choc Chip and Hazelnut – Bliss is Clover’s creamiest yoghurt, and holds all the nutritional goodness…

FIELD MARKET “Bring the whole family (pooches too) for a fun day in the sun. From the moment you walk in, you know it’s a market you’re going to love.” The Field Market in Parkmore, Sandton, is centrally located and easy to reach, with a little bit of everything, for everyone – plus, the excess space makes it “pleasantly busy”, without ever feeling manic in an overcrowded room. There are tables scattered around, as well as live music, which all add to the vibey atmosphere. Bring the whole family (pooches too) for a fun day in the sun. From the moment you walk in, you know it’s a market you’re going to love. There’s a jungle gym, plus horse rides to keep little ones entertained – there’s even giant communal…

DR JACQUES VISSER With our eye on cancer awareness this month, we find it important to note that cancer is a prevailing disease in cats and dogs too. Dr Jacques Visser – veterinary surgeon at Oaklands Vet in Joburg (oaklandsvet.co.za) and co-presenter of Diere-dokters, a reality show on DStv’s VIA, channel 147 (kicking off with a new season this month) – shares his expertise. Though our pets generally live longer – in a good, domestic home – in comparison to 50 years ago, cancer is diagnosed in our four-legged friends now, more than back then. However, today we do have (among other aspects) the addition of complete food and advancement in science when it comes to the treatment of the disease, as well as preventative medicine like parasite control, assisting…

October is Breast Cancer Awareness Month and, as such, we’ve dedicated this month’s wine recommendations to wine estates that support breast cancer consciousness – either through wine sales, fundraising events or -projects. Notable surgeon, Professor Justus Apffelstaedt is one of SA’s top experts in breast health. The head of the Tygerberg Hospital Breast Clinic, he is a champion of early detection: “Breast cancer is the most common cancer in women globally and in South Africa, about one in 10 women in urbanised areas will be affected by breast cancer in their lifetime,” says the professor. “While this statistic may seem alarming, breast cancer is a highly curable disease when detected early. It is important that women follow a strict regimen of screening and self-examination. Events that take place during October…

Born and bred in the Cape Winelands, Carolyn Martin of Creation Wines in the Hemel-en-Aarde Valley is married to Swiss winemaker, Jean-Claude Martin. In the early 2000s the couple bought a small tract of land on the Hemel-en-Aarde ridge, which is now the home of Creation Wines. The wine estate has become well known for its delicious and innovative food and wine pairings. The Martins have two children, Glenn (17) and Emma (15). Every October Carolyn hosts the Pink October event at the estate to help raise funds for transport to and from Tygerberg Hospital’s Breast Cancer Unit for women in the local community. The event includes a talk by Professor Justus Apffelstaedt, as well as refreshments and canapés. Carolyn shares what Breast Cancer Awareness Month means to her. HOW…

WHAT ELSE IS IN SEASON? VEGGIES artichokes, baby marrows, beetroot, broccoli, cabbage, cauliflower, green beans, kale, leeks, mealies, mushrooms, parsnips, peas and spinach FRUIT blueberries, gooseberries, grapefruit, kiwifruit, mulberries, naartjies, oranges, papaya and tomatoes NO TRICKS, JUST TREATS BLACK AND WHITE PIZZA A delicious gourmet vegetarian pizza made easy with a few cheat’s version ingredients Serves 4 EASY 30 mins Preheat the oven to 190°C. Peel and thinly slice 1 large (250g) turnip. Heat 15ml (1 tbsp) butter and 15ml (1 tbsp) olive oil in a frying pan over medium heat. Add the turnips and fry, 3 – 4 minutes. Season lightly with salt and freshly ground black pepper. Divide 100g basil pesto between 2 plain 30cmdiameter pizza bases and spread evenly. Arrange the turnips on top. Add 150g halved,…

Caught and bowled (over) might be an apt way to describe how South African cricket’s one-time wizard of wicketkeeping – Mark Boucher – felt when he first laid eyes on the exquisite Carmen Lotter at Café Caprice in Camps Bay, Cape Town in 2012. In Mark’s own words: “As she came around the corner, I said to my friend, ‘I’m going to marry that girl one day.’” Cue 29 July 2017 when 250 of Mark and Carmen’s nearest and dearest gathered at a venue particularly close to the bride’s heart – her childhood home, Die Erfie farm outside Jeffreys Bay. A 10-minute drive down a pastoral lane off the main road, Die Erfie lies close to the banks of Swartrivier. Here, on the farm’s sprawling 70 hectares, lies a ceremonial…

Although the quintessential taste of London dry gin (which we all know and love), juniper berries do, however, have a few alternative uses. Of course, particularly useful for adding that “ginny” flavour to any bakes or cocktails and syrups, juniper berries also pair particularly well with meaty dishes. Easily available in a dried form in the spice section of Woolworths, these berries are a great addition to any kitchen cupboard. Juniper berries are used in northern European and Scandinavian cooking to add a sharp, tart flavour to meat dishes, especially wild birds and venison. The berries are also used to season pork, cabbage and sauerkraut. Here, we’ve created a simple gin and lime cake that’s perfect for tea. JUNIPER AND LIME CAKE WITH CREAM CHEESE ICING Serves 10 – 12…

MY SISTER, OR, AND I WERE LIVING IN DIFFERENT PARTS OF THE WORLD. Or was self-employed and based in Cape Town, while I was working in advertising in our hometown of Tel Aviv, Israel. Both of us are mothers of toddlers and are career-focused; it was important to us to fulfil ourselves in a professional sense, but after we had our children, we noticed it became increasingly difficult for us (as it is for many other women) to give our all to our kids and our professions. You want to work, but you also want to be home – and combine everything to succeed. So, we thought, what next? We pondered on this a lot and decided we wanted to do something together that would make people happy – this…

Creativity ON A PLATE WINNING LETTER F&HE is more than just inspiration for me; the magazine opens so many opportunities, especially since I’m employed in the restaurant industry as a chef. To my delight, I picked up the June 2017 issue, opened it on page 40, to be exact, and was instantly inspired! The beer, orange and spice caramel sauce recipe in the “Pimp your caramel” feature had me in the kitchen in no time. I used Citizen Alliance Amber Weiss beer instead of lager, as I felt it has a rather fruity, caramel flavour. The result was... out of this world! (It pairs incredibly well with doughnut puffs, as if it is the dessert of gods!) Then there’s the Parmesan and thyme crème brûlée from “3 with 1”, using Parmesan…

Trending: Poke cake CARAMEL, PEANUT BUTTER AND CHOCOLATE POKE CAKE What started out as a trend in 1970s American suburbia – then a boxed vanilla cake mix made as a tray bake, poked with holes and the holes filled with jello (or jelly here in SA), the jelly set, the top of the creation then spread with whipped cream and sliced into neat squares to serve. As we know, any good trend of yesteryear is bound to make a vintage revival – and, in this case, there’s good reason for our Pinterest feeds to be filled with poke cakes of all descriptions! Poking your cake (or brownies in this case) allows for extra deliciousness as the topping seeps into even more spaces and creates a “filling” for simple tray bakes…

FOR THIS SWEET POTATO FLATBREADS RECIPE, VISIT LORAINESTEYN.COM/ 2017/06/5-AMAZINGWAYS- MAKE-SWEETPOTATO- FLATBREADS/ Achocolate and wine lover, Loraine Steyn knows it’s all about a healthy equilibrium: Eat. Nourish. Repeat. I started my blog as a creative outlet to express my passion for food, fitness and overall health. My friends would often tell me: “You should start a blog!”, because I would spend more time in the kitchen than anywhere else. I studied molecular biology... I think I saw the kitchen more than I saw the inside of the labs or lecture halls! My food philosophy is all about balance: nourishing your body with healthy, wholesome food and regular exercise, while still enjoying the little pleasures in life – in moderation. I love drinking wine and eating chocolate, pizza and burgers – so…

LENTILS WITH GREENS Serves 2 EASY 40 mins Heat 100g butter in a medium pot over medium heat, and fry 1 peeled and diced onion until soft and translucent, about 10 minutes. Add 2 peeled and minced garlic cloves, 15ml (1 tbsp) cumin seeds, 5ml (1 tsp) coriander seeds, and 1 peeled and chopped red chilli, and fry over low heat, 2 minutes. Add 3 diced tomatoes, 5ml (1 tsp) dried oregano and 10ml (2 tsp) smoked paprika. Simmer over low heat, 20 minutes, before adding 2 x 400g tins drained lentils and a splash fresh cream. Season with salt and freshly ground black pepper to taste. Serve topped with steamed greens of your choice. LENTIL AND SUN-DRIED TOMATO HUMMUS Serves 4 EASY 15 mins Place 1 x 400g tin…

Part of a six-week trip, Megin was awarded the opportunity of a lifetime by the South African Chefs Association (SACA) and Le Calabash Petit Conservatoire de la Cuisine in the Loire Valley – a French cookery school run by chefpatrons, Alison and Sidney Bond. A TRIP TO FRANCE WOULD OPEN UP A WHOLE NEW WORLD FOR ME! Being a pastry chef, I could not think of a better place to be submerged in all things pastry. I wanted to experience a macaron, eclair, croissant and baguette – by the French masters themselves. I was blessed with the most amazing culinary tour guides: chefs Alison and Sidney, who took me on a tour of the Loire Valley, which included the Cave des Producteurs de Vouvray, the kitchen of Le Chateau de…

Pets with cancer or receiving cancer treatment have special nutritional requirements. Hill’s nutritionists and veterinarians developed the a/d Canine/Feline wet food (at a recommended retail price of R20 for a 156g tin), specially formulated for dogs and cats recovering from a debilitative state, with high levels of digestible protein and fat (to increase energy); antioxidants to support the immune system; raised levels of B vitamins and zinc to support convalescence, skin recovery and natural body defences; and added potassium to combat depletion. Puppy- or kitten pellets are also generally higher in nutritive value and are a great addition to your pets’ diets during this difficult time.…

14 October Pink Lady Apples have once again teamed up with Tru-Cape Fruit Marketing, co-sponsoring the Pink Lady Crafts for Cancer Workshop at Vrede en Lust Wine Estate. Attendees will learn the craft of string art, followed by a Pink Lady Apple-inspired lunch, with Vrede en Lust’s wines, while being entertained by pop and blues singer, Luna Paige, who recently headed the theatre production called Korreltjie Kantel, setting to music, the love letters between Ingrid Jonker and André P. Brink. Tickets are R310 pp and can be purchased via pinkladycraftsforcancer.co.za. All funds raised from the event’s ticket sales will be donated to the Tygerberg Hospital Breast Clinic Fund. 20 – 22 October Celebrate the Robertson Wine Valley on the banks of the Breede River at the annual Wine on the…

DARK CHOCOLATE-GLAZED BLACK CAT DOUGHNUTS Be a cool mom with these cool cats for the kiddies’ Halloween table party – fun and oh, so easy to make! Makes 6 EASY 15 mins THE FLAVOUR COMBINATIONS DARK CHOCOLATE GLAZE 200g dark chocolate, chopped 45ml (3 tbsp) sunflower oil 30ml (2 tbsp) fresh cream black gel food colouring CAT FACES store-bought plain doughnuts 12 pecan nuts 60g white chocolate, melted ROYAL ICING 75g icing sugar, sifted 10ml (2 tsp) lemon juice black gel food colouring HOW TO DO IT 1 To make the chocolate glaze, place the chopped dark chocolate, sunflower oil and fresh cream in a microwaveproof bowl that is wide enough to dip the doughnuts into. Microwave on high, 1 minute, stirring at regular intervals, until melted. Add a few…

BLUEBERRY AND CARROT BREAD WITH FLAVOURED CREAM CHEESE Makes 2 loaves EASY 1 hr THE FLAVOUR COMBINATIONS BREAD 4 extra large eggs 250g demerara sugar 330ml vegetable oil 10ml (2 tsp) vanilla essence 400g cake flour 15ml (1 tbsp) baking powder 7,5ml (1½ tsp) bicarbonate of soda 2,5ml (½ tsp) salt 7,5ml (1½ tsp) ground cinnamon 10ml (2 tsp) ground ginger 200g blueberries + extra, to sprinkle 1 large carrot, peeled and grated 6 (1½ cups) bananas, mashed 100g pecan nuts, roughly chopped FLAVOURED CREAM CHEESE seeds of 1 vanilla pod 230g smooth cream cheese, at room temperature 30ml (2 tbsp) icing sugar, sifted zest of 1 orange 15ml (1 tbsp) lemon juice pinch salt HOW TO DO IT 1 Preheat the oven to 180?C. Grease 2 loaf tins (of…

MOROCCAN CHICKEN Serves 4 EASY 30 mins THE FLAVOUR COMBINATIONS 15ml (1 tbsp) vegetable oil 500g skinless chicken breasts, cubed 1 x 63g sachet Knorr Naturally Tasty Moroccan Chicken recipe mix 300ml water 1 x 400g tin chopped tomatoes 1 baby marrow, sliced 100g dried sultanas 300g couscous, to serve 30ml (2 tbsp) toasted almond flakes, to serve (optional) HOW TO DO IT 1 Heat the vegetable oil in a frying pan over medium heat and fry the chicken until golden, about 10 minutes. 2 Combine the contents of the Knorr Naturally Tasty sachet with the water and add the sauce to the pan, along with the tomatoes, baby marrow and sultanas. 3 Bring to a boil, stirring constantly, reduce the heat, cover and simmer, 15 minutes or until the…

All recipes contain both chicken and egg – paying tribute to these two staples coming together in the kitchen. So many dishes can be elevated by simply adding an egg or some chicken, not to mention that both ingredients are nutritional powerhouses PARSNIP RÖSTIS WITH SHREDDED CHICKEN, SOFT-POACHED EGGS AND SPINACH Serves 4 A LITTLE EFFORT 1 hr 15 mins THE FLAVOUR COMBINATIONS PARSNIP RÖSTIS 1 medium potato, unpeeled and coarsely grated 300g parsnips, scrubbed and coarsely grated 100g butter, melted salt, to taste olive oil, to shallow-fry POACHED EGGS 4 – 8 very fresh extra-large eggs (check the sell-by dates for the latest when shopping) splash white wine vinegar SPINACH olive oil, to fry 400g baby spinach 2 garlic cloves, peeled and minced pinch chilli flakes salt and freshly…

SESAME-CRUSTED TOFU WITH PRAWNS, BUTTERNUT AND CASHEW RED SAUCE Warming, Asian-inspired flavours culminate in this nourishing bowl of goodness that’s the perfect pick-me-up. Serve with steamed greens or sautéed spinach for an extra nutritional boost! Serves 2 – 3 EASY 1 hr 15 mins THE FLAVOUR COMBINATIONS ROASTED BUTTERNUT 500g butternut, cubed avocado oil, to drizzle salt, to taste chilli flakes, to taste CASHEW RED SAUCE 100g raw cashew nuts 90ml (6 tbsp) boiling water 30ml (2 tbsp) sesame oil 30ml (2 tbsp) soya sauce pinch chilli flakes 1 garlic clove, peeled and minced juice of 2 limes salt and freshly ground black pepper, to taste SESAME-CRUSTED TOFU 400g firm tofu, cut into 1,5cm cubes 15ml (1 tbsp) avocado oil 60ml (4 tbsp) sesame seeds olive oil, to fry pinch…

1 The crunchy seeds of this fruit (also referred to as arils or rubies) are said to be rich in ellagic acid, a potent antioxidant that may inhibit an enzyme that plays a role in breast cancer development. 2 A great source of omega-3s, and vitamins B12 and D, this particular fish can provide your body with the nutrients it needs to regulate cell growth and prevent cancer. 3 This fruit is rich in antioxidants and phytochemicals, which are said to play a role in reducing oxidation and cancer cell formation in the body. 4 These types of vegetables (like broccoli, cabbage and kale) are known to assist in breast cancer prevention. 5 In the US region of New England, the night before Halloween is called .h Tis night entails…

GRILLED SUMMER FRUIT SKEWERS WITH KRUSH TROPICAL GRANITA Makes 6 EASY 16 mins + 4 hrs, to freeze THE FLAVOUR COMBINATIONS 750ml (3 cups) Clover Krush Tropical 60g butter, melted 60g honey zest and juice of 1 lemon, grated 2 pineapples, peeled and cubed 6 bamboo skewers, soaked in water lime wedges, to squeeze mint leaves, to garnish HOW TO DO IT 1 Pour the Clover Krush Tropical into a shallow dish and cover with cling film. Freeze, 4 hours or overnight. 2 Combine the melted butter, honey, lemon zest and juice in a small bowl. 3 Thread the pineapple cubes onto the 6 skewers. Heat a griddle pan over medium-high heat. Brush the pineapple skewers with the honey butter. Grill, 2 – 3 minutes per side or until griddle…