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This salad is more of an idea than a recipe, perfect for that little something on the side with a rich dish. Crispy and fresh.

For the salad:

4-6 Zucchini
10ml Olive oil
30ml Lemon juice
Parmesan shavings
Salt and Pepper

• * Use a vegetable peeler to shave ribbons from zucchini down the length of the vegetable.
  * Combine the olive oil and lemon juice to make a salad dressing and toss the zucchini ribbons thoroughly.
  * Place dressed zucchini in a bowl and shave parmesan over until you have enough. |
  * Season with salt and pepper.

These polenta/maize canapés can be made a day in advance and is such a good example of plain and simple food that delivers on fabulous flavour! Make all the components the day before and assemble before serving.

500ml polenta/maize meal
1 onion, finely chopped
2 cloves garlic, minced

200g mushrooms, chopped
45ml butter
a handful of thyme

100g feta cheese, crumbled
about 100ml milk

For the polenta squares:
Grease a standard roasting tin with butter and put aside.
Cook the polenta according to packet instructions but replace the water with chicken stock.
Fry the chopped onion until it has caramelised, add the garlic and fry for another minute.
Add the onion and garlic to the polenta as soon as it is full cooked and mix through.
Spoon the polenta mixture into the prepared roasting tin and level the surface with the back of an oiled spoon.
Cover with cling wrap and set aside to cool completely.

For the mushroom topping:
Place a frying pan on high heat and add the mushrooms, butter and thyme.
Cook until the mushrooms have caramelised all over, take from the heat and set aside.

For the whipped feta:
Add the feta and about half of the milk to the mixing container of a stick blender and blitz together.
Add some more milk to get the mixture to a thick, creamy consistency that will “sit” on the polenta.

To assemble:
Turn the polenta out onto a chopping board and cut into squares of about 3cm X 3cm.
Spoon about half a teaspoonful of the whipped feta on to each polenta square.
Top the feta with thyme-mushroom.
Arrange the squares on a serving platter.

A warm South African desert with a zesty twist. This recipe serves 6 to 8 people comfortably.

Blood Orange Slices:

200g Brown sugar
125ml Water
125ml Blood orange juice
2 Blood oranges, sliced.

Pudding:

125ml Milk
30ml Butter
15ml Apple cider vinegar
3 Eggs
220g Brown sugar
15ml Smooth apricot jam
180g Flour
2,5ml Bicarbonate of soda
A pinch of salt

Sauce:

120g Butter
60g Caster sugar
125ml Blood orange juice
Finely grated zest of one blood orange
250ml Cream
125ml Brandy

For the blood orange slices:

* Put a small saucepan on medium heat and add the sugar, water and blood orange juice.
* Stir until the sugar is dissolved and allow to cook for 5 minutes.
* Add the blood orange slices and cook for another 20 minutes.
* Set aside.

For the pudding:

* Preheat the oven to 180℃ and spray 6-8 ramekins.
* Add the milk, butter and vinegar to a saucepan and heat until the butter has melted. Set aside.
* Add the eggs to the bowl of a stand mixer with the paddle attachment and turn it on medium speed.
* Add two tablespoons of sugar to the eggs at a time, with the engine running, until all of the sugar has been incorporated and the mixture looks fluffy.
* Add the jam and beat until incorporated.
* Sift the flour, bicarbonate of soda and salt into a mixing bowl. Add about one third of the flour mixture to the egg mixture, alternating with the milk, until the batter is combined.
* Scoop about 125ml of batter into each ramekin and bake for 25 minutes.

For the sauce:

* Add the butter, caster sugar, blood orange juice and zest to a saucepan and stir until the sugar is dissolved.
* Bring to a boil and cook for about 5 minutes until the sauce is a caramel colour.
* Pour the cream and brandy into the sauce while whisking continuously.
* Simmer for about 5 minutes until the sauce has thickened slightly.

* Remove the baked puddings from the oven, poke holes into it with a toothpick and spoon about 60ml of the sauce over each pudding.
* Place one or two slices of blood oranges on top of each pudding and bake for another 10 minutes.

Serve with custard or ice cream.