Innholdsfortegnelse for June 2018 i Food & Home Entertaining

WARM BASMATI AND LENTIL SALAD WITH HARISSA BRINJALS Serves 6 EASY 1 hr 15 mins WHAT YOU NEED 45ml (3 tbsp) SPAR Extra Virgin Olive Oil + extra, to drizzle 20ml (4 tsp) harissa paste 10ml (2 tsp) SPAR Honey SPAR Salt and freshly ground SPAR Black Pepper, to taste 3 brinjals, cut in half lengthways and flesh scored YOGHURT CREAM 250g (1 cup) SPAR Double Cream Plain Yoghurt zest of ½ lemon 15ml (1 tbsp) freshly squeezed lemon juice 5ml (1 tsp) harissa paste sumac, to sprinkle DRESSING 30ml (2 tbsp) SPAR Extra Virgin Olive Oil 45ml (3 tbsp) SPAR Lemon Juice 15ml (1 tbsp) SPAR Honey SPAR Salt and freshly ground SPAR Black Pepper, to taste SALAD 420g (2 cups) SPAR Brown Basmati Rice, cooked according to packaging…

A GREAT REASON to celebrate Three months ago I broke my right wrist and sprained the left, leaving me hopelessly frustrated with not being able to do even the simplest of things. The worst part of it all was that I was incapable of cooking. Multitudes of my favourite recipes, gathered over many years, fell by the wayside as I had to rely on my husband to cook! It was with absolute delight that I discovered your January 2018 issue, with the cover showcasing a gorgeously decadent, old-fashioned chocolate celebration cake. Mouth-watering, laden with thick cream and fresh, colourful seasonal berries, what better way to celebrate healing and positivity, I thought, than to bake a celebration cake. And we did. My nine-year-old daughter summed it up perfectly: “scrumdiddlyumptious”! Thank you…

GET X-CITED The recently launched Xcite Energy Cider is energy in a bottle (and can). Made with 100% locally grown and pressed Golden Delicious apples and guarana fruit extract, it has an alcohol content of 5%. Available in two flavours, Berry & Guarana and Apple & Guarana, it’s available at leading stores in 275ml glass bottles (R14,99) and 440ml cans (R16,99). For more info, call Chill Beverages on 021-886-8842. A SWEET TREAT IN A BEAT Talk about bite-sized snacking with Moir’s Mug Cake, especially if you want a light dessert and don’t have the time to bake. Available in three flavours – Rich Chocolate, Crème Caramel and Buttery Vanilla – each box contains four individual Mug Cake portions. Add milk, stir and pop your mug in the microwave for 1…

Well-established in Gauteng, the award-winning Greek restaurant, Mythos, is becoming a legend in KZN too, with branches now open in Umhlanga, Ballito and, most recently, Hillcrest. Although this latest addition to the Mythos family is located in the busy CBD of Hillcrest, the airy interior with its blue and white decor and splashes of green create a sense of being far from the suburb’s hustle and bustle. Lingering over lunch is, of course, part and parcel of the Greek culture. At Mythos, it begins with studying the extensive menu. From starters to desserts, there’s something for everyone, and all of it is as Greek as Dionysus himself. Soudsoukakia, kleftiko, tiropita, psari sti skara, astakomakaronada and loukoumades are some of the terms that might make you feel as if you’re reading…

“WE SEE LIVES CHANGE AS GRADUATES SET THEIR GOALS AND REALISE THEIR DREAMS . WE’RE RESTORING DIGNITY AND SELF-RESPECT FOR UNEMPLOYED PEOPLE , SETTING THEM UP FOR SUCCESS .”BARBARA LIPP The aroma of fresh coffee is not the only welcome at the Ground Up Barista Academy; the passionate staff are also keen to greet you with a warm smile as you arrive. “It’s not just about a cup of coffee; it’s about giving hope,” says Barbara Lipp, Communications and Events Manager at Learn to Earn (LtE). Founded in 1989 and formalised in 1995 by Roché van Wyk – current director – in 2014 they established the Barista Academy, where unemployed people are trained and developed for the burgeoning coffee industry. Ground Up’s eight-week basic barista course covers the history of…

THE FINER THINGS IN LIFE One lucky reader will win a 750ml bottle of Rémy Martin XO Cognac valued at R2 200. Dating back to 1874, Rémy Martin is one of France’s most revered Cognac brands. Find out the reasons why in our interview with Rémy Martin’s cellar master, Baptiste Loiseau, on page 37. To enter, email your full name, postal address and ID number with COGNAC in the subject line to foodhome@caxton.co.za by 11 June 2018. Competition is open only to South African residents who are 18 years or older.…

“I LIKE TO COOK , SO SPENDING TIME WITH CHEFS IS A PLEASURE AND AN INSPIRATION .” REFLECTIONS I come from the Nkidikitlana district of Limpopo. My upbringing was very rural and I am grateful for that. So many of the skills I use today, and the ways that I think about what I do, were first learnt in that environment. As a small boy, it was my job to take the cattle and the goats from the kraal out to graze before going to school. When I came back from school, I had to fetch them again. This wasn’t unusual. All the boys in my area did this and most of the time it didn’t feel like a burden – we liked it. We boys were fond of those…

SHERRY-GLAZED PORK BANGERS WITH ROASTED APPLE MASH Serves 4 EASY 45 mins WHAT YOU NEED 2 apples, peeled, cored and roughly chopped 8 pork bangers 4 – 5 sage leaves 45ml (3 tbsp) honey 50g salted butter, softened 700g potatoes, peeled and diced 250ml (1 cup) milk salt and freshly ground black pepper, to taste 60ml (¼ cup) sherry HOW TO DO IT 1 Preheat the oven to 180°C. Arrange the apple chunks and pork bangers in an ovenproof dish and coat with the sage leaves, honey and half of the butter. Roast in the preheated oven until the apples are soft, about 15 – 20 minutes. Remove from oven and place the roasted apples in a blender. Blitz until smooth, about 2 – 3 minutes. Set the pork bangers…

CAULIFLOWER AND LENTIL CURRY  onion, cauliflower, coconut milk and tinned lentils Serves 4 EASY 30 mins Fry a peeled and diced onion in 30ml (2 tbsp) olive oil in a large pot over medium heat until the onion is soft, about 10 minutes. Add 10ml (2 tsp) ground cumin , 10ml (2 tsp) ground coriander , 2,5ml (½ tsp) ground turmeric and 5ml (1 tsp) dried chilli flakes . Cut 1 cauliflower (about 400g) into florets and add to the pot along with 1 x 400ml tin coconut milk . Simmer, covered, until the cauliflower is tender, about 10 – 15 minutes. Add 1 x 400g tin drained and rinsed lentils , and season well to taste. Serve with rice , if desired. PAN-FRIED CHICKEN BREASTS WITH AVO, GRAPEFRUIT AND…

The term “aha moment” is one I tend to use sparingly, because it’s been my experience in life that shortly after I think I’ve had one of these revelatory realisations, something happens to undo it all, thus unravelling my newfound resolve as quickly as a kitten does a ball of string! As I recently discovered, there’s a term for this humbling, and admittedly frustrating, fact of life: aporia, which stems from the Greek word for puzzle. In his book, Aporias , Jacques Derrida – the late French philosopher and founder of the “deconstruction” movement of critical thinking – summed up aporia as a condition in which the factors that contribute to making something possible are the same ones that make it impossible. But wait... isn’t that a paradox? Apparently not.…

As a married mother of three, who likes to cook, I used to find it difficult to get my family to enjoy supper together. Everyone in the house used to eat alone at their own time, but that was before I started reading Food & Home Entertaining and tried your dishes in our kitchen. I bought your November 2017 issue and experimented with the recipes throughout the festive season. I kept the secret for the new development in the kitchen. My husband and kids seemed to like the food, but wondered how I’d improved so much, and somehow they started to return home right on time for supper! I can also tell that they have since started to like it when we gather around the dinner table and enjoy a…

All baking recipes in this magazine have been tested at high altitude. Follow this guide for baking at sea level: LOWER THE OVEN TEMPERATURE BY 10°C FOR EVERY 5ML (1 TSP) BAKING POWDER, INCREASE BY 1 – 2ML FOR EVERY 220G (1 CUP) GRANULATED SUGAR, INCREASE BY 15 – 30ML FOR EVERY 250ML (1 CUP) LIQUID, DECREASE BY 30 – 45ML FOR EVERY 120G (1 CUP) FLOUR, DECREASE BY 15ML (1 TBSP) BETTER FOR DIABETICS* CARB CONSCIOUS (LESS THAN 10G CARBOHYDRATES PER PORTION) DAIRY FREE GLUTEN FREE HIGH FIVE (CONTAINS PART OF YOUR 5 FRUITS/ VEGGIES A DAY) LACTO OVO VEGETARIAN LACTO VEGETARIAN OVO VEGETARIAN VEGAN VEGETARIAN WHEAT FREE *Diabetes is a medical condition and the suggested recipe should not replace medical advice from your doctor. For diabetic recipe criteria,…

THAT’S A WRAP Should a blanket live only in your bedroom? Not when it looks this inviting! This Elephant Grey 100% Merino Wool blanket is made from 100% SA Merino Roving wool and can seamlessly transition from bedroom staple to couch essential. Available in various sizes (from 70 x 60cm to 200 x 150cm) and priced from R1 900, each blanket is handcrafted and takes about 4 – 6 weeks to be made. Visit knus.co to order online. SHADES OF BLUE Give your living space an elaborate new look with Italtile’s Centro Viena tiles (retailing at R590 per square metre). In predominantly blue tones, the tiles feature the rustic curves of vintage wrought iron, coupled with floral and other geometrical shapes inspired by historic buildings in Vienna that carry these…

31 MAY – 3 JUNE ROBERTSON WINE VALLEY The 15th annual Wacky Wine Weekend returns with the promise of a weekend jam-packed with all things wine, featuring produce from over 35 well-established wineries and tourism establishments in the Ashton, Bonnievale, McGregor and Robertson regions. Festival goers can look forward to talks on winemaking, tutored tastings led by expert winemakers, delicious food and wine pairings and a kiddies’ entertainment area. Tickets are R200 pp at webtickets.co.za  or email events@robertsonwinevalley.com. Under 18s admitted free of charge. 29 JUNE – 8 JULY DURBAN East Coast Radio’s House and Garden Show is embracing a fresh perspective with this year’s “Home is Where the Heart Is” theme. Taking place at the Durban Exhibition Centre, everyone from families, couples, housemates and singletons can look…

Eat Happy – 30-minute feelgood food by Melissa Hemsley (Ebury Publishing, R469) The title alone, Eat Happy, is reason enough to explore the wonderful collection of recipes that chef and food writer, Melissa Hemsley, has put together. And the promise of tasty, easy to cook and nutritious meals comes with the gift of 30 minutes to prepare. According to Melissa, making these meals should be easy, with no savvy chef skills required. Some classic dishes are given a healthy twist, and handy cooking tips show you how to be more time efficient in the kitchen. As far as the recipes go, the breakfast and brunch selections are enticing, with options ranging from quick quinoa bread to pizza omelettes and harissa greens with eggs and feta, yet there’s also an abundance…

We’re embracing the colder weather by tucking into hearty favourites like curries, soups and warm bakes! Visit us online for our collection of the best winter warmers, perfect for keeping the heat in and the cold out. The new season has also brought along the brand-new foodie Facebook group, Second Helpings! We partnered with our sister brands, Garden and Home, woman&home, Your Family and Essentials to create the ultimate, members-only, gourmand’s group. Here, we all share our favourite recipes, as well as ingenious food hacks on a daily basis. So, what are you waiting for? Join our group today! #WANDERLUST Our lucky digital editor, Imka, got to escape to a couple of island paradises recently... don't miss her story about Mauritius on our website and on page 80 of this…

With the theme song of Downton Abbey in my ears, I am warmly welcomed into the majestic Butler Mansion in Plattekloof by a smiling trainee butler, immaculately dressed in black with white gloves. She hands me a hot basil-scented towel as Newton Cross, founder and principal of the South African Butler Academy (SABA), invites me to step into the world of a butler. “One doesn’t become a butler – you are born to be one. We are different, our minds work differently. I was the child who sat in church, counted the organ pipes and looked at the dust. At nine years of age I read Kook en Geniet, saw a beautiful chocolate cake and then baked it. After that I baked cakes to make money,”…

8 JUNE CAPE TOWN Get to know the Helderberg farms and vineyards at their annual showcase, hosted at NH Cape Town The Lord Charles hotel in Somerset West. Be among the first to sample the latest wine releases, as well as some of the region’s top wines. This year, visitors can look forward to a delicious new addition to the proceedings: a live chocolate installation. There will also be pop-up food stands from local eateries. Tickets are available at wineroute.co.za for R150 pp, which includes a glass, tastings and chocolate from the installation. 23 JUNE VANDERBIJLPARK Hosted at Stonehaven on Vaal and the Riverside Sun Resort, The Vaal River Wine Expo is the precursor to the annual Vaal River Meander Wine Route, which kicks off on 24 June. At the…

 Luca Di Pasquale was born in Johannesburg, but grew up in Botswana and Bologna. With his mother hailing from Ferrara in the Emilia-Romagna region of Italy and his dad from Ragusa in Sicily, food and cooking have always played a large role in Luca’s life. FOR US, IT IS VERY IMPORTANT TO STAY AUTHENTIC, SO WE MIGHT BE STRICT SOMETIMES. LUCA DI PASQUALE His love for authentic Italian cooking likely stems from the years when his family lived in Botswana. His mother could not find the ingredients she needed for Italian dishes, so she set about growing her own vegetables and made other ingredients like pasta and sausages from scratch. It’s from those early years, being part of that process and helping his mom, that a great love for Italian…

LOADED FRIES WITH CHEESE SAUCE AND CRISPY BACON A twist on poutine (the classic French-Canadian dish of fries with cheese curds and gravy), loaded fries are trending on social media and restaurant menus – and we can see why! There’s nothing more indulgent than fries with a cheesy sauce and crispy bacon Serves 4 EASY 45 mins WHAT YOU NEED CHEESE SAUCE 60g butter 45ml (3 tbsp) cake flour, sifted 500ml (2 cups) milk 95g mature Cheddar, grated + extra, to top 2,5ml (½ tsp) Dijon mustard small handful fresh thyme leaves salt and freshly ground black pepper, to taste CRISPY BACON 250g streaky bacon, diced FRIES canola oil, to deep-fry 500g – 1kg thick-cut French fries, frozen fine salt, to taste HOW TO DO IT 1 For the cheese…

what you need  old corks from bottles of bubbly sandpaper white acrylic paint + other colours of your choice paintbrushes pencil sheet of blank paper string/wool craft glue fine black marker, for detail work buttons, ribbon, felt and cardboard, to create desired accessories fine craft wire (optional) craft pliers 0,5cm metal eye screws key-ring hoops how to do it... 1 STEP ONE Sand the corks to prepare the surface for painting, making sure to smooth out any ridges and round out edges to allow for an even finish. Wipe clean and apply an undercoat of white acrylic paint onto each cork. Once dry, paint the desired skin tone onto the corks. Repeat to achieve a more solid colour. 2 STEP TWO After planning your dad's caricature on paper, start by…

Not to be confused with maple “flavoured” syrup, pure maple syrup is the sweet nectar that comes from the sugar maple tree. It takes around 40 years until this tree is mature enough to produce the sap used to make maple syrup. When the time comes, spring’s warmer temperatures coax the sugar maple to turn stored starch back into sugar, so that when winter rolls around, the tree is ready to be tapped for nectar. A small hole is then drilled into the tree trunk, after which a spout is attached with either a bucket and a hook or tubing to catch the crystal-clear liquid that flows from the tree. At this stage the sap contains only about 2% sugar. The sap is then boiled to evaporate as much water…

CHOCOLATE AND PISTACHIO CUSTARD TART Serves 6 EASY 25 mins + overnight, to set WHAT YOU NEED PASTRY 225g cake flour 150g unsalted butter, softened 50g castor sugar pinch salt 100g raw pistachios, chopped 1 egg FILLING 170g (1 cup) dark chocolate chips 4 egg yolks 15ml (1 tbsp) cornflour, mixed with 5ml (1 tsp) water 500ml (2 cups) Clover Classic Custard 20 raw pistachios, chopped, to garnish HOW TO DO IT 1 For the pastry, preheat the oven to 180°C and grease a 34 x 11cm tart tin. In a food processor, combine the flour and butter until it resembles fine breadcrumbs. Add the sugar, salt and 100g pistachios, and pulse until combined. Add the egg and mix until a smooth dough forms. 2 Remove the dough from the…

Even winter lovers have to admit that the season can be tough on one’s health. Build your immunity against sniffles and coughs with this savvy advice... GET A SHOT An influenza shot can save you a lot of tissues this winter. Getting vaccinated can protect you and your family against flu, which in turn means avoiding doctors’ rooms and missing school or work. Prevention is always better than cure, so head to your nearest pharmacy, or visit your GP for an influenza shot. KEEP YOUR PAWS CLEAN Germs love winter, and your hands are a germ factory. Prevent germs from spreading by washing your hands well several times a day using a sanitiser – and keep it handy in your bag. Keep from touching your nose and mouth to avoid…

Each month, the F&HE team picks its favourite dishes from the issue and offers some inspired menu options for you to recreate at home and on special occasions winter meal TRUFFLE MAC ’N CHEESE TOASTED SANDWICHES PAGE 66 HADDOCK CHOWDER PAGE 101 AMARULA-SPIKED WHITE HOT CHOCOLATE PAGE 88 NICOLE “As everything slows down during the colder months, I like to experiment with tantalising flavours to awaken the taste buds. Warding off the cold has never been yummier, thanks to ingredients like truffle oil, white wine and a dash of Amarula. I can’t wait to dig in!” hero dinner CRUNCHY HALOUMI WITH CHILLI-TOMATO DIPPING SAUCE PAGE 46 GOLDEN CAULIFLOWER, PUMPKIN AND COCONUT SOUP PAGE 58 MINI CHICKEN, PORCINI AND PISTACHIO PIES PAGE 67 FLAKY APPLE TART WITH SPICED MAPLE SYRUP PAGE…

1 TAKE A TUMBLE Duralex Picardie 250ml Soft Touch Tumblers in Black, R439 (set of 6), superbalist.com 2 SO CHEESY Country Road Rilki Cheese Knife Set of 3 in Graphite, R301,62, woolworths.co.za 3 WELL CONTAINED Alessi Gnam Bread Bin 46 x 30 x 16,5cm in Black, R1 299, wrapistry.shop 4 MILK IT Bialetti Tuttocrema Stovetop Milk Frother in Black, R599, capecoffeebeans.co.za 5 SHAKEN, NOT STIRRED Black Martini Glass, R199, zarahome.com/za 6 WHAT A DISH! Lock & Lock 24cm Minimal Casserole in Black, R1 230,80, bankskitchenboutique.co.za 7 HELLO... Wild & Wolf Phone 1950s Diner Model in Black, R1 995, fineandfabulous.co.za 8 WARM AND TOASTY DeLonghi Icona Classic 4-Slice Toaster in Black, R1 995, greenleafhome.co.za 9 PERFECTLY SEASONED Le Creuset Classic Salt Mill in Shiny Black, R352,50, lecreuset.co.za 10 HOT FROM THE…

SUBURBAN BLISS End your work week at the Chilled Market at The Range. Hidden in a forest in the midst of suburbia, Malu Lambert discovers this unique gathering where people from all ages come to let their hair down. STANDOUT FEATURES Enjoy a wide variety of food cooked on the spot – from burgers to Greek meze, there will be something to please even the fussiest members of your party. The bar might have something to do with the large crowds this market draws. Sip on cocktails featuring craft spirits or enjoy a locally brewed beer. They also serve wine from the Constantia Valley. Though busy• you won’t have to jostle anyone for a seat. There is ample space under the marquee, which will turn into the most beautiful setting…

Located in Welgevonden Game Reserve in the Waterberg, Mhondoro Safari Lodge & Villa is a gourmand’s delight. Rich and diverse, the landscape – which stretches across 35 000 hectares – features the Big 5 and is home to a large white rhino population, which is protected within the malaria-free reserve. The exclusive 5-star lodge sleeps only 20 guests, with accommodation including a child-friendly Family Suite, a romantic Honeymoon Suite, a two-bedroom Executive Suite and the Mhondoro Villa, the ultimate in privacy for families or friends travelling together. Mhondoro’s food philosophy is down to earth and simple, and the chefs take pride in offering a healthy food concept with South African flair. Along with herbs and vegetables grown in the lodge’s on-site greenhouse, locally sourced fresh ingredients include organic goat’s cheese…

MY FAVOURITE KITCHEN TOOL has to be my Kenwood Pro mixer with its blender attachment. This baby is always whizzing up something delicious in my kitchen. I LOVE MAKING MY VEGAN CHICKPEA PANCAKE RECIPE WITH A DATE CARAMEL SAUCE. Since switching to a plant-based diet, I found chickpea flour so versatile to use as it is gluten free and rich in plant protein. Best of all, my little one loves these pancakes and is absolutely oblivious to the fact that they are super healthy! IF YOU ARE SERIOUS ABOUT CREATING COMPELLING CONTENT FOR YOUR FOOD BLOG, beautiful visuals of mouthwatering recipes must be your top priority. The best camera for food blogging is a DSLR camera with high-resolution image and video-capturing abilities. The camera I use is a Canon EOS-1DX…

Somehow, while we weren’t looking, the Italian varietal, barbera (pronounced bar-bear-ah), snuck into our vineyards. While the majority of the fruit has historically been blended away in other reds, savvy winemakers are increasingly making successful single variety barbera wines, generally from single vineyards too. Hailing from Italy’s north-west region of Piemonte, this grape is generally regarded as a workhorse varietal, but is fast gaining a reputation for making stellar wines. Here at home it’s said that barbera was first bottled as a single varietal at Altydgedacht in 1992. However, the farm’s history with the grape spans a little longer than that, having been planted in 1928 by Ralph Parker. The estate has since then blended this varietal with cinsault to form a base for port. Barbera can make rich, as…

PORT2PORT HAS PERFECTED THE ART OF THE SHOPPABLE WINE STORY; PUBLISHING INTERESTING READS ON DIFFERENT WINE FARMS AND VARIETALS AS PART OF THEIR ONLINE STORE. VISIT PORT2PORT.WINE FOR MORE DETAILS. One lucky reader will win a Port2Port hamper inspired by the wines of Piemonte. The hamper contains a Ca’ Bianca Barolo 2013; Ca’ Bianca Barbera 2014; Fontanafredda Barolo 2012 and a Fontanafredda Barbera 2015. Total prize value: R1 570. To enter, email your full name, postal address and ID number with PIEMONTE WINES in the subject line to foodhome@caxton.co.za by 11 June 2018. Competition is open only to South African residents who are 18 years or older.…

SCHOOL-NIGHT DINNERS Golden cauliflower, pumpkin and coconut soup Steak with cucumber and spring onion salsa, lemon yoghurt and chargrilled pitas Tomato, orange and green olive salad with rye croutons Creamy trout, pea and herb pasta IT'S THE WEEKEND, BABY! Lamb burgers with green olive yoghurt Savoury rosemary scones with chicken liver pâté Amarula-spiked white hot chocolate Blueberry and lime fridge cheesecakes GOLDEN CAULIFLOWER, PUMPKIN AND COCONUT SOUP Any leftover sage from this recipe can be used in the chicken liver pâté on page 61 Serves 4 EASY 45 mins WHAT YOU NEED  canola/olive oil, to fry 1 onion, peeled and diced large handful sage leaves, torn ½ garlic clove, peeled and minced 15ml (1 tbsp) ground turmeric 5ml (1 tsp) fresh ginger, minced (no need to peel) 600g cauliflower, cut…

Reminiscent of a postcard where men wearing glasses flick through newspapers, tear at croissants and sip on coffee, the exterior of il Contadino takes me back to the street-corner cafés of provincial towns in Italy and Spain. Enclosed by palisade fencing, dotted with potted flowers and edged with a lively espresso bar, it’s a continental step up from the curbside restaurants we’ve become accustomed to in Parktown North. I enter to see chef James Diack standing in the doorway; he notices me, gives me a hug rather than a handshake and asks where I’d like to sit. While il Contadino is James’s fourth restaurant, he exudes a combination of delight and exhaustion, as if it were his first. While we speak, he dons a beaming smile that distracts from a…

1 Who is widely regarded as the father of modern French cuisine, and the supreme master chef of the 20th century? 2 A dish prepared en papillote has been cooked in what? 3 Dr Abraham Izak Perold, a chemist and viticulturist born in Paarl in 1880, crossed pinot noir and cinsault grapes to produce which proudly South African wine varietal? 4 In the 1998 American cult movie, The Big Lebowski , what is The Dude’s favourite drink? 5 Which famous Greek philosopher said: “Let food be thy medicine and medicine be thy food”? 6 What is the technical term for wrapping meat in fat or bacon? 7 What is tomato concasse? 8 The classic dish, carpaccio, was invented in 1950 by Giuseppe Cipriani, founder of the famous Harry’s Bar in…

PORK MEATBALLS WITH MUSTARD, APPLE AND SAGE CHUTNEY You don’t often see a chutney recipe that doesn’t require added sugar. The apples and onions in this chutney provide sweetness from natural fruit and vegetable sugars, without having to add any more Serves 4 EASY 1 hr WHAT YOU NEED APPLE AND SAGE CHUTNEY  olive oil, to fry 1 onion, peeled and diced handful sage leaves, torn 1 red chilli, chopped (optional) 2 garlic cloves, peeled and minced 2 apples, unpeeled, cored and chopped 80ml (⅓ cup) white wine 80ml (⅓ cup) water 30ml (2 tbsp) apple cider vinegar 10ml (2 tsp) Dijon mustard salt and freshly ground black pepper, to taste PORK MEATBALLS olive oil, to fry 500g pork mince salt and freshly ground black pepper, to taste HOW TO…