This dish is great served with a green salad, fried chips or a simple tomato salad. TO DRINK: Newton Johnson Sauvignon Blanc or Groote Post Old Man’s Blend…
Print Recipe Roasted vegetables and fennel with rocket pesto Serves: 6 Cooking Time: 40 minutes Ingredients 350g butternut, cut into chunks 1 red pepper, seeded and cut into chunks 6 baby marrows, cut into chunks 2 red onions, cut into chunks 2 aubergines, cut into chunks 3 fennel stalks, cut into chunks 45ml (3 tbsp)
To drink: Serve this salad with fresh, zesty and refreshing pomegranate juice. Susie Vincent has been a caterer for more than 15 years. She has delighted palates both…
The cheat’s version of a savoury cheesecake: perfect as a starter served with crispy bruschetta and salad on the side.
Print Recipe Sweet corn soup Serves: 4 Cooking Time: 30 mins Ingredients 30ml (2 tbsp) butter 30ml (2 tbsp) olive/avocado oil 200g baby leeks, finely sliced 1 onion, finely diced 2 x 410g tins cream-style sweet corn 1 litre good-quality vegetable stock 150g mature Cheddar, grated 50g sour cream fresh thyme, to garnish Instructions 1