Innholdsfortegnelse for January 2018 i Food & Home Entertaining

FUSILLI TOSSED IN A CREAMY LEMON SAUCE WITH BABY MARROW RIBBONS AND PRAWNS Serves 4 EASY 30 mins WHAT YOU NEED 80ml (⅓ cup) SPAR Extra Virgin Olive Oil 45ml (3 tbsp) SPAR Salted Butter 5 garlic cloves, peeled and crushed 2 spring onions, finely chopped 625g SPAR Prawn Tails, defrosted 45ml (3 tbsp) white wine 45ml (3 tbsp) SPAR Lemon Juice 125ml (½ cup) liquid fish stock 250ml (1 cup) SPAR Long Life Cream 125g SPAR Crème Fraîche 15ml (1 tbsp) SPAR Tomato Paste 2 baby marrows, sliced into ribbons and blanched 45ml (3 tbsp) fresh flat-leaf parsley, chopped SPAR Himalayan Pink Salt and freshly ground black pepper, to taste 500g SPAR Fusilli HOW TO DO IT 1 Heat 45ml (3 tbsp) of the olive oil and the butter…

Strolling through Builders Warehouse, F&HE's October 2017 cover beamed at me with a rose and lemon scented no bake cheesecake stacked with strawberries (page 10); it was nothing short of a delectable sight! Having never bought this magazine before, I was filled with pure elation, as I breezed through the pages while waiting in the queue at the tills. Upon closer inspection at home, I was delighted by the sensational culinary haven of exquisite, affordable, practical, modern, simple and comprehensive recipes, ideas around the home and sound nutritional information to suit every need and preference. Every page had me salivating and overcome with excitement to get into the kitchen. The lemon and blackcurrant stripe cake (page 88) in the cookbook extract from Sweet by Yotam Ottolenghi and Helen Goh has…

Midea is one of the world’s foremost manufacturers of microwaves, air treatment products and small appliances, providing the southern African market with a range of home appliances guaranteed to turn houses into homes. Midea is available at Takealot.com, where you can shop anything you can imagine, online, on your phone or on the app – anytime, anywhere. Enjoy cash on delivery payment options, and free delivery on your first order and all orders of R450 or more. To enter, SMS MIDEA followed by your full name, ID number and postal address to 48405. Each SMS costs R1,50; free SMSs do not apply. Competition closes on 31 January 2018. The prize cannot be transferred to cash and is not exchangeable. For the full Ts&Cs, visit foodandhome.co.za.…

It’s out with the old and in with the new – and this year, we’re celebrating new beginnings. Visit foodandhome.co.za  for our favourite healthy recipes, made using only the best ingredients the season has to offer. We welcome 2018 with a plethora of mouth-watering canapés and cocktails for the ultimate New Year’s Eve bash. If you’re still feeling a little indulgent when the Christmas feast is over, we have you covered with more delicious and summery desserts – great for alfresco dinners on the patio and afternoon pool parties. Not even Santa himself could finish the festive fare! Find innovative ideas with celebratory leftovers online. win! Two online readers will win a R1 500 voucher each to #EatTogether at Plaka Menlyn, Eastgate or Cresta. To enter, visit foodandhome.co.za.…

weeknight entertaining EVERYDAY SUPERFOOD SALAD PAGE 98 CHICKEN IN BALSAMIC CREAM WITH GREEN BEANS PAGE 63 LEMON CURD AND NUTELLA SQUARES WITH A PEANUT BASE PAGE 52 ZERILDA I always think twice before volunteering to entertain on “school nights”, because who wants to go home after a long day at the office and cook an extravagant supper? But with this quick, fuss-free weeknight menu (and allow me to just highlight the decadent lemon curd and Nutella squares to end off the evening on a high note), even uninvited guests will feel welcome. new year celebration SUNSHINE PIÑA COLADA JUG PAGE 64 SURF ’N TURF BURGER PAGE 94 BEER AND CHEESE DIP PAGE 93 OLD-FASHIONED CHOCOLATE CELEBRATION CAKE PAGE 10 NICOLE To me, good food is synonymous with a good time.…

What could be more festive than the sound of a popping cork? It’s the signal of celebration, of toasting in happy times, of friends and family gathered round. Méthode Cap Classique or, for short, MCC – bottle-fermented sparkling wine made in the same method as Champagne – may just enhance our mood in another way too. When we pop open a bottle of bubbly, we also release negative ions into the air. These invisible molecules (which have gained or lost an electrical charge) are found where there are moving liquids under pressure, like the crashing surf at the seaside – or even when you open up a bottle of MCC, which can contain as much pressure as two to three times that of your car tyres! These invisible bubbles are…

“WE ATE TRADITIONAL XHOSA FOOD IN MATATIELE. THE FOOD WAS QUITE SIMPLE IN STYLE , BUT THE INGREDIENTS WERE HOMEGROWN , AND THE TASTES WERE CLEAR AND TRUE.” TOWN AND COUNTRY My daughters, Ongeziwe and Iviwe, are 11 and five years old, respectively. They are my pride and joy, but I’m always amazed by how their lives differ to mine at their age. My mother was a domestic worker in Johannesburg, so I grew up with my aunt and uncle at Fever settlement in the Matatiele district of the Eastern Cape. We lived in a traditional Xhosa-style, round, thatched hut under the shadow of a mountain we called Ulundi. Looking back now, it was beautiful – that little blue house directly below the mountain's foot; but at the time, what…

PRAWN, PUMPKIN SEED, POMEGRANATE AND AVO SALAD WITH LEMON CURD DRESSING Serve 4 – 6 EASY 30 mins WHAT YOU NEED LEMON CURD DRESSING 30ml (2 tbsp) olive oil 15ml (1 tbsp) fresh lemon juice 60ml (4 tbsp) lemon curd 15ml (1 tbsp) Dijon mustard salt and freshly ground black pepper, to taste PRAWNS 30ml (2 tbsp) butter 5ml (1 tsp) olive oil 200g prawns, peeled and deveined 5ml (1 tsp) paprika fresh lemon juice, to squeeze salt and freshly ground black pepper, to taste SALAD 3 celery stalks 3 medium beetroot, thinly sliced 80g baby spinach leaves 1 avocado, peeled and sliced 1 cucumber, ends trimmed, halved and thinly sliced 80ml (⅓ cup) pomegranate rubies 30g pumpkin seeds, lightly toasted lemon wedges, to squeeze HOW TO DO IT…

SCHOOL NIGHT DINNERS Best ever shakshuka Coconut, mushroom, sage and brown rice “risotto” Sausage and peppers on creamy polenta Chicken in balsamic cream with green beans IT'S THE WEEKEND, BABY! Sunshine piña colada jug Salami and chargrilled red peppers with almonds and Grana Padano Spatchcock chicken marinated in yoghurt and spices Crème brûlée cheesecake BEST EVER SHAKSHUKA Use any leftover coriander to make the spatchcock chicken on page 66 Serves 4 EASY 45 mins WHAT YOU NEED  olive oil, to fry 1 red pepper, finely diced 1 onion, peeled and diced 3 – 4 garlic cloves, peeled and minced 15ml (1 tbsp) smoked Spanish paprika 15ml (1 tbsp) ground cumin 15ml (1 tbsp) ground coriander 5ml (1 tsp) chilli flakes 10ml (2 tsp) dried oregano 3 x 400g tins chopped…

There are warm smiles and then there are those that radiate from the face like the proverbial ray of sunshine. It’s the latter with which Matthew Foxon is blessed, and it’s at once relaxing and comforting to experience. Thus, I nestle into my seat snugly upon meeting this unassuming young man who, for just over a year, has been executive chef of Level Four Restaurant & Champagne Bar at the urban-chic 54 on Bath hotel in Rosebank, Joburg. “I always had the bug,” Matthew tells me of his interest in cheffing. Both of his parents worked in the hospitality industry for most of their professional lives. “My mom, Gaynor, was in hotels, starting with Sol Kerzner at the Elangeni, and my father, Mark, was a chef. My parents also owned…

EVERYDAY SUPERFOOD SALAD Forget the latest superfood powders, potions and sprinkles – you can get all the superfood you need, right on the shelves of your local supermarket. Although tahini isn’t available at all stores, it is available at larger ones and health shops – it really is just an extra and can easily be omitted. This is a beautifully nourishing supper and, as a bonus, any leftovers work well for lunch the following day Serves 2 (with some left over) EASY 45 mins WHAT YOU NEED 400g Rosa baby tomatoes, halved handful rosemary leaves, finely chopped olive oil, to drizzle and fry salt and freshly ground black pepper, to taste 230g broccolini, each stem sliced into 2 pieces 200g leeks, washed well and finely sliced 350g mushrooms, sliced 1…

1 Which liquor is made from the blue agave plant? 2 What was the original flavour of the filling in the sweet treat, Twinkies? 3 What is the name of the sweet bread or cake baked with a coin buried inside and eaten on New Year’s Day in Greece? 4 These moreishly delicious Dutch-style doughnuts are traditionally eaten on New Year’s Eve in The Netherlands. 5 What’s the main ingredient in Hoppin’ John, considered to bring good fortune and a prosperous new year to those who are from the southern United States? 6 What natural occurring ingredient are chewing gum and bubblegum made of? 7 What is the name of a meat delicacy made from finely chopped or ground raw beef, often served with onion, capers, seasoning and a raw…

1. YOU HAVE A FREE PERIOD. WHAT DO YOU DO DURING THIS TIME? a. Catch up on your assignments for tomorrow and study for next week’s exam. b. Stand up in front of the class and keep your classmates entertained with jokes and quips. c. You take the lead and carry on where the teacher left off – and the class actually listens. d. You just sit there doodling on your page and dreaming about your summer holiday. 2. YOU’RE OFF SICK FROM SCHOOL. WHAT DO YOU DO WHILE YOU’RE AT HOME? a. You take the opportunity to get ahead with next term’s reading list. b. You stay in bed, watching the comedy channel all day. c. You read the latest biography on an admirable world leader. d. You take…

With the long lead time in the magazine industry – where we work way ahead of each issue’s month of publication – at F&HE we get to celebrate festive occasions like Easter, Christmas and New Year’s Eve twice… yes, come February, we’re munching on chocolate eggs and hatching our April issue; come October, we’re donning antlers and merrily carving out our December edition; and by the time November arrives, we’ve made (and already broken) New Year’s resolutions while popping out our January issue pages. Some say it’s a wonder that we in the world of publishing don’t tire of constantly returning “back to the future” in the time travel bubble in which we live. I can truly say we don’t – quite the opposite, in fact. Every time a brand…

OLD-FASHIONED CHOCOLATE CELEBRATION CAKE TAKE A LEAP OF FAITH AND BEGIN THIS WONDROUS NEW YEAR BY BELIEVING. BELIEVE IN YOURSELF. AND BELIEVE THAT THERE IS A LOVING SOURCE – A SOWER OF DREAMS – JUST WAITING TO BE ASKED TO HELP YOU MAKE YOUR DREAMS COME TRUE. SARAH BAN BREATHNACH A simple and luscious, old-fashioned chocolate cake for any occasion that deserves a joyous celebration – be it New Year's, new beginnings, birthdays or everyday happy happenings Serves 8 EASY 2 hrs + 1 hr, to cool WHAT YOU NEED CHOCOLATE CAKE 200g cake flour 200g castor sugar 5ml (1 tsp) baking powder 2,5ml (½ tsp) bicarbonate of soda 50g cocoa powder, sifted pinch salt 180ml canola oil 2 eggs 15ml (1 tbsp) vanilla essence 150ml sour cream 80ml…

ABOVE THE SALT Instantly upgrade your regular popcorn to gourmet status with a sprinkle of Maison Pébeyre Sel à la Truffe d’Été (truffle salt), R229 per 200g jar.yuppiechef.com DIAMONDS ARE A GIRL’S BEST FRIEND Feeling a little peckish? Blue Diamond's oil-roasted almonds come in four delicious varieties: Lime and Chilli, Roasted Salted, Salt ’n Vinegar, and Smokehouse, at a recommended retail price of R49,95 for 150g. For stockists, visit bluediamondalmonds.co.za. HER ROYAL HUMMUS New to the extensive Pesto Princess range of home-made pastes, pestos, sauces and soups enters Hummus the Classic, having arrived just in time for holiday banquets. Whip up a lunchtime treat in no time; it's free from preservatives and 100% vegan. Find this hummus, perfect for the whole family, at R37,99 for 200g at select SPAR stores…

1. LET'S GET BAKING Le Creuset 2,3L Utensil Holder, R360; silicone Venus Medium Spatula, R240; silicone Venus Basting Brush, R250; silicone Venus Spatula Spoon, R260 (all products in Caribbean Blue).lecreuset.co.za 2. WE'RE NOT YOLKING AROUND Blue Cutty Egg Cutter, R249,95. pylones.co.za 3. THE ULTIMATE STAND-OFF Smeg Stand Mixer in Pastel Blue, R6 799. takealot.com 4. WORK THOSE MUSSELS Kitchen Craft World of Flavours 2,5L Enamel Mussel Pot, R459.yuppiechef.com 5. YOUR NUTRI FIX NutriBullet High Speed Blender with Stainless Steel Cup (1 000W), R3 499.yuppiechef.com 6. LUNCH IN STYLE Frangipani hand-painted tiffin (lunch box) in Sky Blue, R495.pilgrimagespaces.co.za 7. SPAGHETTI JUNCTION Blue Miss Pasta Spoon, R279,95. pylones.co.za 8. I'M A WHISK TAKER Joseph Joseph Whiskle 2-in-1 Whisk with Bowl Scraper, R275.woolworths.co.za 9. JUST TOASTY DeLonghi Icona Vintage 4-slice Toaster in Sky…

Cook Fast, Eat Well – 5 Ingredients, 10 Minutes, 160 Recipes by Sue Quinn (Murdoch Books, R348) Recognising the need for delicious food that can be made without slaving away at the stove after a long, tiresome day at the office, Sue Quinn, respected cookbook author and food writer, believes: “One key to super-quick cooking is well-chosen ingredients. Fresh pasta, jars of marinated vegetables, frozen fruit, punchy sauces, a can of tomatoes or passata and excellent stock cubes or bouillon powders are all perfectly acceptable shortcut ingredients that enable you to cook speedily without compromising quality or flavour.” And it’s with this smart thinking that Sue presents 160 ideas to make preparing midweek dinners quite effortless. Try your hand at the fig and spinach salad for lunch or maybe the…

1 Consider the type of dish you’re photographing: a beautifully plated dessert or pasta might look better shot from the side, whereas a burger or a stack of flapjacks might have more impact when shot from the top. Play around with different angles to find the one that captures the dish in front of you to best effect. 2 Make sure your dish is well lit: when you’re using the camera on your phone, the image quality is greatly affected by good lighting. During the day, natural light is fantastic – but at night (if you’re in a restaurant), rather use the flashlight setting on someone else’s phone or another light source to light up your dish. 3 Don't stick to generic filters: food and dishes vary and one filter…

“BUILDING PARTNERSHIPS WITH MORE CORPORATES AND GETTING THEM ON THE GROUND TO SEE THE IMMEDIATE, POSITIVE IMPACT OF THE MEALS ARE CRUCIAL.” “When I took over the South African leg of this organisation, I didn’t know if we would have enough funding for the next three months. Two years later, look how far we’ve come,” says Saira Khan, southern African CEO of Rise Against Hunger (previously called Stop Hunger Now!). She’s gazing out over the Joburg skyline as she tells me this, with a determination in her eyes that says she’s got no intention of stopping. And no doubt the palpable energy of Rise Against Hunger’s new global patron, seated next to Saira on this sunny day, is another reason its future is looking brighter than ever… He who needs…

6 JANUARY – 24 FEBRUARY The Hope@PaulCluver Amphitheatre Summer Season takes place in the Elgin Valley vineyard’s eucalyptus forest in an intimate open-air arena, which has been hewn from farm timber. Paul Cluver wines will be available for purchase, alongside food stalls offering a variety of fare. Artists performing this summer include Prime Circle (6 Jan.), The Parlotones (13 Jan.), Elvis Blue (27 Jan.), Emo Adams (10 Feb.) and Watershed (24 Feb.). Ticket prices vary per performance and can be booked via either cluver.com or computicket.com. 27 JANUARY Laugh among the grapevines at Spier’s Comedy in the Vine event with local talent, presenter turned comedian, Stuart Taylor, while enjoying farm fresh picnics and Spier wines, which will be available to enjoy throughout the performance as the sun sets over the…

Crispy, salty, cheesy and utterly moreish, these make for perfect party food! We’re sure haloumi fries are going to be popping up on restaurant menus and all over social media in the very near future – and for good reason Serves 4 as a snack EASY 45 mins WHAT YOU NEED DIPPING SAUCE 125g red pesto 300g full cream plain yoghurt 30ml (2 tbsp) olive oil juice of ½ lemon salt and freshly ground black pepper, to taste HALOUMI FRIES 320g block haloumi 150g cake flour 2 eggs, beaten with a pinch salt 85g panko breadcrumbs vegetable oil, to shallow-fry salt, to taste HOW TO DO IT 1 For the dipping sauce, combine all of the ingredients in a medium-sized serving bowl and season to taste. Set aside at room…

BASIC BRIOCHE LOAF Makes 1 large loaf (20cm x 9,5cm x 9,5cm) A LITTLE EFFORT 50 mins + 2 hrs, to rise WHAT YOU NEED 500g cake flour 60g sugar 8g sea salt flakes 10g instant dry yeast 220g butter, softened and cubed 80ml (⅓ cup) milk 40ml (8 tsp) water 3 eggs 1 egg, beaten with 10ml (2 tsp) milk, to brush HOW TO DO IT 1 This dough can be made by hand, but it's much easier using a freestanding electric mixer. Place the cake flour, sugar, sea salt flakes, instant dry yeast, softened butter cubes, milk and water in the bowl of a stand mixer. Using the paddle attachment, mix at a low speed until a thick dough forms. If working by hand, use a wooden spoon…

“The lust for comfort is the thief of passion for the soul.” Curling across the underside of both forearms, inked above a chef’s knife and the long tines of a fork, Guy Clark’s striking tattoo reminds him each day not to become complacent. But even without these words from the poet Kahlil Gibran, Guy knows a thing or two about stepping out of his comfort zone. Although he is today the executive chef at Cape Town's luxurious boutique lodge Tintswalo Atlantic, Guy first made a name for himself on the inaugural season of the South African version of the popular television series, MasterChef . At the time, he earned his bread and butter in the property industry, “but it wasn’t what I loved. Cooking has always been my passion,” says…

Where there’s smoke, there doesn’t have to be fire – not when, with a few drops of liquid smoke, you can have smoky ribs that didn’t take hours to prepare. Liquid smoke is a flavouring fluid that provides the smokiness produced by hot or cold smoking methods, without actually requiring you to smoke anything. But what exactly is it made of? Wet hickory-, beech- or apple wood chips are placed in a large oven. The wood is heated to a slow smoulder, and the smoke it releases is condensed and rapidly cooled to form a liquid. This smoky water is collected and the impurities are filtered out. The result is an extremely concentrated ingredient that can add smoky flavour to just about anything. Use it sparingly though, as a little…

PRIZED POSSESSION The first edition of Indian Delights – Book of Recipes on Indian Cookery by Zuleikha Mayat (published by Domain Enterprises in 1961) belonged to my mother and it was one of the first cookbooks I tried cooking from. It’s also where I developed my love of Indian sweet treats, known as mitai. LOVE AT FIRST SIGHT I got my first KitchenAid Artisan Stand Mixer in 2003 and it was carried all the way back from New York by a good friend. It took three flights to get here and almost cost me a friend! It’s a serious workhorse – like an extra set of hands in the kitchen – but, at the same time, it just looks so good... MY POISON I don’t really drink alcohol and if…

THE ONE SNOOZE RULE We’re all guilty of this – your alarm goes off and you just need five more minutes… and then another and another… and before you know it, your whole morning turns into one big rush! Implement the one snooze rule – once the alarm goes off after the first snooze, jump out of bed and seize the day! A GOOD BREAKFAST We’ve all heard this a million times over – a good, nutritious breakfast is the most important meal of the day. And it truly is. It boosts your metabolism and keeps your energy levels up. Start off with some pancakes topped with fruit and a glass of Clover Duo Breakfast Sensation alongside! MEDITATE Don’t skip over this one because you think you don’t have time.…

YOUR OLDEST fan!  I've been a fan and reader of F&HE from the beginning. I’ve always been inspired by the original ideas and never get tired of reading it. In recent years, I've cut back on buying food mags, concentrating on other hobbies. But your covers are so inviting and the food so luscious – I just can’t abstain! I caved and bought the September and October 2017 issues. I had a wonderful Mexican fiesta (from the September issue) with Italian guests and used other recipes as a base on another occasion. The October cover cake jumped right out at me and I couldn’t wait to get baking! I love unusual recipes and think I've developed a knack for spotting recipes with different combinations that really work! I humbly accept…

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,…

The smell of freshly brewed espresso fills the air. It’s not just phones that are smart these days; the Nespresso Expert and Aeroccino Milk Frother bubbling away on the kitchen counter is an intuitive Bluetooth coffee machine – and it’s smartly doing its thing while we wait, seated around it. The coffee comes served in flame-coloured Le Creuset espresso cups, with just the right amount of crema on top. Sitting just across from me are Yuppiechef’s co-founders, Andrew Smith (managing director) and Shane Dryden (director). It’s a cosy scene, but we’re not actually in a real kitchen; rather, the counter is in the centre of their new walk-in retail store at Willowbridge Mall in Tyger Valley, Cape Town. It’s Yuppiechef, come to life. The kitchen and homeware e-tailer is now…

“THAT FLOUR, NATURAL YEAST AND SALT CAN BE TRANSFORMED INTO SOMETHING SO LIFE-AFFIRMING IS ALCHEMY IN ACTION.” CISKA ROSSOUW Sourdough refers to both bread and the starter used to make it. A sourdough starter begins with a combination of flour and liquid. The proportion, and type, of flour and liquid can vary dramatically – from a stiff starter made entirely with rye flour and water to a liquid batter of milk and cornflour, and everything in between. Friendly bacteria (lactobacilli), which is present in our natural environment, and the wild yeast attracted to (and living on) flour start to interact with one another when flour is mixed with warm water. The result: a sourdough starter. These tiny living creatures (lactobacilli and yeast; collectively called the sourdough’s microflora) generate byproducts that…

GET CREATIVE Drinking water can be a tedious task – for both adults and children. So, get creative and jazz it up at the same time. Put fresh berries in an ice tray, fill up the tray with water and freeze it. The kids will love the trendy ice cubes – and so will you! ON THE RUN When you’re constantly running between meetings, school rounds and your exercise classes, it’s not always easy to keep that glass filled up with water… an easy solution is to chill a few 750ml bottles of Nestlé Pure Life Still Mineral Water and take them with you in the car in a cooler bag to sip on throughout the day. GRAB AND GO It seems simple – and it is! Always keep a…

old wine/Champagne bottle corkscraft blade/sharp knifesandpaperclean clothnewspaper/brown paperacrylic craft paintpaintbrushrubber letter stampsink pad0,5cm metal eye screwscraft pliersthin twine/string what you need STEP ONE Placing the corks on a solid cutting surface, slice discs of cork to your desired width using a craft blade/sharp knife. how to do it... STEP TWO Lay a sheet of sandpaper flat on a work surface. Rub the flat, cut sides of the cork on the sandpaper until the cork surface is smooth and even. Wipe the cork discs with a clean cloth to remove the dust residue. STEP THREE Working on a surface covered with newspaper/ brown paper, use a variety of acrylic paints to paint the corks in any desired hue. Play with painting different shades or using a variety of paint techniques to…

MUSSEL POT Serves 4 – 6 EASY 20 mins WHAT YOU NEED 1 onion, peeled and finely chopped 30ml (2 tbsp) butter 2 garlic cloves, peeled and sliced 100ml white wine 2kg mussels, cleaned 125ml (½ cup) fresh cream fresh herbs of choice (we foraged ours in the dunes) chunky bread, to serve HOW TO DO IT 1 Fry the onion in the butter in a large ovenproof pot with a lid (to use the lid later) over the coals. Add the garlic and cook, 1 minute. Add the white wine and bring to a boil. Add the mussels and close the lid. Cook until all of the mussels have opened, 5 – 8 minutes. Discard any unopened mussels. 2 Add the fresh cream and fresh herbs, close the lid…