Vibrant and flavourful, turmeric’s earthy taste with hints of pepper, citrus and ginger notes is just what winter ordered. The fresh root is also in-season during the colder months, so you can even use it fresh to extract that golden-ochre colour and an even more vibrant flavour. 

Turmeric prawn on crispy tapas  

This is a great prep-ahead bite. Simply fry the prawns once everyone has arrived and assemble or place the elements on a platter so guests can do it themselves.  

Serves 6 (as a starter) 

 

Ingredients  

5-6 pita breads 

Canola oil, for brushing 

2 ripe avocados, diced 

1 lemon, juiced + extra for cooking 

¼ cup butter 

2 cloves garlic, minced 

200g frozen cooked peeled prawns, defrosted 

3cm knob fresh turmeric, grated 

1 Tbsp ginger, grated 

1 tsp caster sugar 

2 Tbsp canola oil 

Salt and milled pepper 

2 Mediterranean cucumbers, diced 

1-2 red chillies, deseeded & sliced 

Handful of coriander, for serving 

 

Method  

1. Preheat the oven to 200ºC.
2. Cut each pita into quarters. Brush both sides of each quarter with oil. 
3. Arrange the pitas on a tray and bake for 10 minutes, flipping halfway through. Set aside. 
4. Mash the avo and drizzle with lemon juice to taste. Cover and set aside. 
5. Heat the butter and garlic in a small pot. Once the butter has melted, set aside to infuse. 
6. Rinse the prawns thoroughly and pat dry. Toss with the turmeric, ginger, sugar and 1 Tbsp of the oil. Season. 
7. Heat the remaining oil in a pan over high heat.
8. Fry the prawns for 1-2 minutes, turning halfway through. About 30 seconds before the end of cooking, add butter and garlic mixture to the pan and swirl over the prawns. Finish with a squeeze of lemon juice before removing from the heat. 
9. Spoon avo and cucumber onto the pitas, topping each one with a slice of chilli and 1-2 prawns. 
10. Serve topped with coriander.

  

Yellow roasted cauliflower salad  

For a quick weeknight side, air fry for 15-18 minutes instead. You can also skip the fancy toppings and simply serve with a drizzle of plain yoghurt. 

Serves 4 

Ingredients  

3 Tbsp olive oil 

½ tsp smoked paprika 

½ tsp ground cumin 

½ tsp ground coriander 

2 tsp turmeric 

2 Tbsp lemon juice 

2 large heads cauliflower, cut into medium-sized florets 

4 cloves garlic, crushed 

Salt and milled pepper 

 

To serve

Handful of pomegranate rubies 

Pickled red onion  

Mint leaves 

Tahini, for drizzling 

 

Method  

1. Preheat the oven to 200ºC.
2. Combine oil,spices and lemon juice in a large bowl. 
3. Add cauliflower and garlic cloves and toss the cauliflower well to coat evenly. 
4. Arrange the cauliflower mixture on a baking tray (be careful not to overcrowd the tray or it will steam instead of roast) and season. 
5. Roast for 25 minutes, tossing halfway through, until golden,tender and caramelised at the edges. 
6. Arrange the cauliflower on a platter and sprinkle with pomegranate rubies, pickled red onion and mint. Drizzle with tahini and serve warm.

 Top tip  

When cooking prawns, the turmeric gets nice and crispy. Keep as much of it on the prawns as possible. Alternatively, spoon some of the crispy turmeric in oil over the pitas before serving. 

 

Roasted pumpkin & carrot soup  

Move over butternut soup, this aromatic orange soup is going to be the new favourite. The aromatics in this silky soup make it a standout. 

Serves 4-6 

Ingredients  

For the roasted veg

1kg diced pumpkin 

5 carrots 

1 onion, quartered 

3 Tbsp canola or olive oil blend 

Salt and milled pepper 

½ tsp white pepper 

½ tsp ground cinnamon 

2 tsp medium curry powder 

2 Tbsp canola oil 

1 tsp cumin seeds 

1 tsp coriander seeds 

2 stalks fresh lemongrass, halved lengthways 

5 cloves garlic, chopped 

3cm fresh turmeric, grated 

2 Tbsp red curry paste 

3 cups chicken stock 

1 Tbsp brown sugar 

1 Tbsp soy sauce 

 

For serving

1 small can (165ml) coconut cream 

3 Tbsp pumpkin seeds, toasted 

3 Tbsp sunflower seeds, toasted 

1 handful of fresh basil and/or coriander leaves 

 

Method   

1. Preheat the oven to 200ºC.
2. Chop pumpkin into smaller, even-sized pieces to ensure quicker, even cooking. Slice the carrots into rounds similar in thickness to the pumpkin. 
3. Toss the pumpkin, carrots and onion with oil and seasonings on a roasting tray. (To avoid overcrowding, use two roasting trays if needed).  
4. Roast the vegetables for 25-30minutes or until caramelised and tender. Remove and set aside. 
5. Heat the oil in a large pot over medium heat. Add whole spices and toast for 20-30 seconds. 
6. Add the lemongrass, garlic, turmeric and curry paste, then fry for 30 seconds. 
7. Add the roasted veg and stir for 30 seconds, mixing everything thoroughly. 
8. Pour in the stock and stir, loosening any bits that maybe stuck to the bottom of the pot. Add sugar and soy sauce. Season well. 
9. Bring the pot to the boil, then reduce to a simmer and cook for 15 minutes. Remove from heat and discard the lemongrass. 
10. Blitz the contents into a smooth soup using a stick blender. Once smooth, pass the soup through a sieve for an extra silky finish, if you like. 
11. Check the soup’s consistency, adding stock if you’d like to thin it out slightly. Adjust seasoning as needed. 
12. Serve soup with a swirl of coconut cream, topped with toasted seeds and fresh coriander or basil. 

 

Golden milk  

If you can find fresh turmeric, swap it in here to get the antioxidants and natural oils present in the fresh root. 

Serves 2-3 

Ingredients  

2 tsp ground turmeric 

¼ tsp ground cinnamon 

Pinch of milled black pepper 

1 cardamom pod 

3 cups full cream milk 

1 tsp coconut oil 

1 Tbsp honey 

Ground cinnamon, for dusting 

 

Method   

1. Place turmeric, cinnamon, pepper and cardamom pod in a pot. Slowly whisk in the milk to avoid forming any lumps, then add coconut oil. 
2. Bring mixture to a gentle simmer over medium heat, leaving for about 10 minutes to slowly simmer. Remove from the heat and strain the liquid using a fine sieve. 
3. Stir in the honey, allowing it to dissolve, then pour into glasses.
4. Top with some frothed milk and a dusting of cinnamon, if you like. Serve hot. 

 

Cook’s note  

To make frothed milk at home, gently heat up some milk. Once warm, blitz with a stick blender to form a froth. 

 

Good to know  

Adding black pepper along with turmeric in a dish or drink will help your body absorb the curcumin, turmeric’s main compound that is believed to have health benefits. 

 

Recipe & styling: Sjaan van der Ploeg  

Photography: Zhann Solomons