Celebrate Mother’s Day with Executive Chef Kerry Kilpin’s roast leg of lamb – a recipe rooted in cherished childhood traditions around the family table and created to bring loved ones together in a meaningful way. 

Long before she was running the kitchens at Tryn and Bistro Sixteen82 at Steenberg Farm in Cape Town, Chef Kerry Kilpin’s love of food was shaped around the family table on the farm – through a ritual that carried both comfort and the bittersweet feeling of saying goodbye when she left for boarding school at the end of each holiday.   

“We would all sit down as a family for lunch, and it was, without a doubt, a roast leg of lamb with roast potatoes. There had to be extra roast potatoes, cauliflower with cheese sauce, another green vegetable, and loads of gravy,” recalls Kerry. 

When Kerry thinks back on those family lunches, it’s the little details that come rushing back – the smell of lamb drifting across the farm, the sneaky hands grabbing golden roast potatoes before they ever reached the table, the scramble for the best cuts and the playful fight with her brother over the prized ‘kinkle’ bone. Most of all, it was the joy of sitting down together, no distractions, just family. 

Cooking with heart, not perfection 

Today, Kerry carries that memory into her cooking at Steenberg, not replicating it exactly, but as something to reinterpret for modern life. “It’s those small tweaks, a bit of mustard in the cheese sauce or some wine in the gravy, that elevate it. But the heart of it is still the same.” 

Her Mother’s Day version of this classic roast is intentionally simple: a roast prepared with care, crispy potatoes, a comforting sauce and seasonal sides. 

“Food is connection,” Kerry says. “It’s about creating memories and time together. That’s what makes it special.” 

Spoil your family with Kerry’s version of this delicious roast this Mother’s Day: 

Chef Kerry Kilpin’s Roast Leg of Lamb recipe 

Ingredients 

1 leg of lamb roast
1 small onion, chopped
1 small carrot, chopped
3 cloves garlic
4 button mushrooms, sliced
1 sprig rosemary
5 sprigs thyme, picked
600ml beef or lamb stock
200ml Sauvignon Blanc (When making for a young family with children, I prefer to use white wine, this can be substituted with red wine.)
1 red onion or shallot, thinly sliced into rings
Olive oil
Salt and pepper
Juice of 1 lemon
1 tablespoon cornflour
Knob of butter
 

Method 

1. Preheat your oven to 200°C. 
2. Prepare your roasting tray by making a bed of vegetables using the chopped onion, carrot, garlic, mushrooms and rosemary. 
3. Season the lamb well with salt, pepper, picked thyme and lemon juice. Layer the top of the roast with the sliced onion and drizzle with olive oil. Place the lamb on top of the vegetable bed. Pour the stock and wine around the vegetables. 
4. Cover the roast with foil and cook for 30 minutes at 200°C. Reduce the oven temperature to 175°C and roast for a further 60-90 minutes, depending on the size of the joint and whether you are using a bone in or bone out. Bone in takes longer to cook. 
5. After 1 hour of cooking, remove the foil and allow the meat to brown until cooked to your preference. 
6. Remove from the oven and rest the meat for 10-15 minutes on a platter, loosely covered before carving. 
7. To make the gravy, remove the rosemary sprig. Blend the roasting juices and vegetables until smooth. Transfer to a saucepan and bring to the boil. Reduce to approximately 350ml, add a knob of butter and thicken with cornflour. Season to taste with salt and pepper.
    

Recipe: Chef Kerry Kipling
Photography: Supplied 

The post Chef Kerry Kilpin’s Roast Leg of Lamb recipe for Mother’s Day appeared first on MyKitchen.

Easy and sophisticated, nothing says Easter like pickled fish. Swap the bread with hot-cross buns, if you are feeling adventurous. 

Pickled fish toast

Serves 4-6 

Ingredients

8 slices bread of your choice
¼ cup butter, softened
¼ cup mixed sesame seeds

1 tub (500g) store-bought pickled fish
1 avocado
1 lemon, zested and juiced
Salt and milled pepper
1 spring onion, peeled into ribbons (see cook’s Tip).
Coriander or micro leaves, to garnish 

Method

1. Cut each slice of bread into 4 squares.
2. Spread the butter on both sides of the bread. Press only the buttered side of the bread into the sesame seeds, ensuring it sticks well. 
3. Heat a pan over medium heat and toast the bread on both sides. 
4. Top the toast with pickled fish (don’t skimp on the onions and sauce in the tub). 
5. Cut the avo into blocks, add lemon zest and juice. Season. 
6. Top the toast with avo cubes, spring onion curls and herbs. Season with milled pepper. 

Cook’s tip: Use a sharp vegetable peeler to shave the spring onion into ribbons, down the length. Place the ribbons into ice water for 15-20 minutes for them to curl up.

Recipes & styling: Lichelle May
Photography: Zhann Solomons

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In the mood for baking and creating? Try these hot cross buns that also wanted to be like sweet cinnamon rolls —they are worth the hype. 

Hot cross buns cinnamon rolls

Makes 12 

Ingredients

For the dough: 

4¼ cups (640g) flour + extra for dusting
1 sachet (10g) instant dry yeast
½ cup (110g) caster sugar
2 tsp (10ml) ground cinnamon
2 tsp (10ml) all spice
1 tsp (5ml) salt
1½ cups (375ml) lukewarm milk
¼ cup (60g) butter, melted
1 large egg, beaten
1 cup (150g) sultanas or baker’s mix
2 oranges, zested 

For the orange syrup: 

½ cup (65g) icing sugar
150ml orange juice (use oranges leftover from making the dough)
¼ cup (60ml) water
1 tsp (5ml) vanilla essence 

For the filling: 

1 cup (200g) sugar
1 Tbsp (15ml) ground cinnamon
1 tub (100g) mixed cut peel 

3 Tbsp (45g) butter, softened
½ cup (65g) icing sugar
1 tsp (5ml) lemon juice 

Method

1. For the dough, place the flour, yeast, sugar, spices and salt in the base of a stand mixer and attach the dough hook. 
2. In a separate bowl, mix together the milk and butter. 
3. Add the milk mixture and egg to the dry ingredients then mix on a low speed until a dough forms. 
4. Add the orange zest to the dough and keep the mixer running for about 5 minutes, or until you have a smooth and elastic dough. (If you don’t have a stand mixer, you can knead by hand for about 5-8 minutes.) 
5. Place the dough in an oiled bowl, in a warm place, cover with cling wrap directly on the surface of the dough and allow it to rise for about 1 hour or until doubled in size.
6. For the syrup, heat the icing sugar, orange juice and water together. Simmer for 3 minutes. Remove from heat and add vanilla. Set aside until needed. 
7. Preheat oven to 180°C and line a 30x22cm tin with baking paper and spray with non-stick spray.
8. Once the dough has doubled in size, knead the dough to release the air. Dust a clean work surface with flour and roll the dough into a rectangle of about 60x30cm.
9. Mix together the sugar, cinnamon and mixed peel.
10. Spread the dough with butter and sprinkle the filling evenly onto the dough.
11. Roll the dough up in the length and cut about 4cm thick rolls, creating 12 rolls. 
12. Pack the rolls into the prepared tin and bake for 35-40 minutes or until cooked.
13. Once cooked, drizzle the orange syrup over the buns.
14. Once slightly cooled, remove buns from the tin.
15. Mix icing sugar and lemon juice, pipe the icing in crosses over each bun to resemble a hot cross bun or drizzle over if you prefer.

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Pickled fish toast

The post Hot cross bun cinnamon rolls appeared first on MyKitchen.

Golden, fluffy and ready to steal the spotlight – International Waffle Day (25 March) is the perfect excuse to indulge. From classic Belgian waffles and savoury caprese creations to churro twists and crispy chicken buttermilk stacks, these delicious recipes prove that waffles are the ultimate treat for every occasion. 

Belgian waffles 

Makes 8-10  

Ingredients  

1½ cups (375ml) + ¼ cup (60ml) milk
⅓ cup (76g) butter, cubed
1½ tsp (7ml) instant yeast
2½ Tbsp (37ml) sugar
¼ tsp (1ml) salt
2 cups (240g) cake flour
2 large eggs 

Method  

1. In a pot, heat 1½ cups milk and butter together then cool slightly until it reaches lukewarm temperature.
2. Pour into a large bowl, add yeast, sugar, salt, flour and eggs then whisk until combined (the mixture might be lumpy). 
3. Cover with a cling wrap and set aside to proof for 1-2 hours. 
4. Remove cover, stir and add milk to loosen the batter slightly (it should still be thick). 
5. Ladle ¼ cup (60ml) of the mixture into a preheated waffle iron and cook for about 3-4 minutes or until golden and crispy. 
6. Set aside and repeat with remaining batter.
7. Serve warm. 

Recipes and styling: Chad January
Photographs: Zhann Solomons 

Savoury caprese salad waffles   

Serves 4  

Ingredients  

For the waffles:  

1 egg
1 cup flour, sifted
1 cup milk
¼ cup (60ml) vegetable oil
½ Tbsp (7.5ml) sugar
2 tsp (10ml) baking powder
¼ tsp (1ml) salt
2 tsp (10ml) basil pesto   

For the tomatoes:  

1 Tbsp (15ml) oil
2 cups baby tomatoes  

To serve: 

1 cup mozzarella, torn into pieces
1 avocado, sliced
½ cup fresh basil, torn
4 Tbsp (60ml) basil pesto
2 Tbsp (30ml) olive oil
Salt and milled pepper  

Method  

1. For the waffles, preheat a waffle iron.
2. In a large bowl, beat the eggs until light and fluffy.
3. Mix in the flour, milk, oil, sugar, baking powder, salt and pesto until combined. 
4. Spray the preheated waffle iron with non-stick cooking spray.
5. Pour a small quantity of batter onto the hot waffle iron and cook waffles in batches until golden brown and cooked through. 
6. For the tomatoes, heat the oil in a pan over medium heat. Add the tomatoes and fry until they start to soften and blister, about 3-5 minutes.
7. To serve, top each waffle with blistered tomatoes, torn mozzarella, avocado slices and basil. Drizzle with basil pesto and olive oil, then season with salt and pepper. 

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

Churro waffles 

Makes 8-10 

Ingredients 

For the churros: 

2 cups (500ml) water
¾ cup (180g) butter, chopped
2 tsp (10ml) vanilla essence
1 tsp (5ml) salt
2 cups (240g) cake flour
4 large eggs 

¼ cup (60g) granulated sugar
1 Tbsp (15ml) ground cinnamon
¼ cup (60ml) melted butter
Melted dark or milk chocolate, for serving 

Method 

1. Add water, butter, vanilla and salt to a pot over high heat, stir to melt and bring to a rapid boil. 
2. Remove pot from the heat, add the flour and mix thoroughly with a wooden spoon until a smooth paste forms. 
3. Transfer the paste to a bowl and cool for about 10 minutes, until you can press your finger into the mixture for more than 5 seconds (too hot and the mixture will cook the eggs). 
4. Add the eggs one at a time, beating until completely combined before adding the next. 
5. Combine sugar and cinnamon in a large bowl. 
6. Ladle ¼ cup of mixture into a waffle iron and cook for about 3-4 minutes or until golden.
7. Remove and brush immediately with melted butter, then toss in cinnamon sugar to coat. Set aside. 
8. Repeat with remaining batter and serve hot and drizzled with melted dark or milk chocolate. 

Recipes and styling: Chad January
Photographs: Zhann Solomons 

Crispy chicken buttermilk waffles 

Serves 5–6 

Ingredients 

For the savoury buttermilk waffles:  

½ cup (125ml) melted butter 
2 Tbsp (30ml) sugar 
2 large eggs, beaten 
1¾ cups (270g) flour 
2 tsp (10ml) baking powder 
1 tsp (5ml) bicarbonate of soda 
1 tsp (5ml) salt 
1¾ cups (430ml) cultured buttermilk 
Handful parsley, finely chopped 
1 tsp (5ml) smoked or regular chilli flakes (optional)  

For the crispy chicken:  

1½ cups corn flakes 
¾ cup coarse breadcrumbs 
1 tsp each flaky salt and milled pepper + extra for seasoning 
8-12 deboned chicken thighs 
½ cup flour 
2 large eggs, beaten 
Canola oil, for frying  

Wilted greens, to serve 
5-6 large eggs, fried to your liking 
Milled pepper 
Micro greens, to garnish  

Method 

1. For the savoury buttermilk waffles, mix together butter, sugar and egg. 
2. Sift the flour, baking powder, bicarbonate of soda and salt in another bowl. 
3. Add the buttermilk, parsley and chilli flakes, if using. Mix well to create a loose batter.  
4. Spray a waffle iron with non-stick spray and heat up.  
5. Bake the waffles in batches until they are all made. Set aside until needed. 
6. Crush the corn flakes to the same size as the bread crumbs, mix to combine and then season.  
7. Heat oil for frying. 
8. Cut each chicken thigh in half, length wise. Season. Dust in flour and shake off excess, dredge in egg and cover in bread crumb mixture. 
9. Fry the chicken for about 3-4 minutes per side or until cooked, golden and crispy. Drain on kitchen paper and season with salt. 
10. To serve, top waffles with wilted greens, crispy fried chicken and fried egg. 
11. Finish with a crack of black pepper and some micro greens. 

Recipe & styling: Lichelle May
Photography: Zhann Solomons 

 Also read: Tools that take our MK team’s baking to the next level 

The post 4 Irresistible waffle recipes to try anytime appeared first on MyKitchen.

Eid is more than a celebration – it’s a tapestry of flavours, traditions and love woven around the table. For our team, the meals prepared and shared are not only about taste, but about the stories and memories they carry. Here, they share some of their favourite dishes to feast on, and the meaning behind them. 

Hannah Forbes, Designer 

My favourite Eid dish is the dessert Gulab Jamun. It’s such a simple dessert, but it means the world to me. My gran’s sister used to make it just for me, all year round. She even went so far as to hide it away from the other relatives so I could take it home. Whenever I visited, we’d sit together with tea and Gulab Jamun, bonding over family stories. That’s why it will always be my favourite Eid treat. It’s so much more than something sweet – to me, it’s love. It represents time, effort and care. Even though I don’t eat Gulab Jamun unless it’s made by her, twice a year, it remains a beautiful reminder of how much love can be poured into something so small. 

Kauthar Adams, Copy Editor 

Since I can remember, my mom has made chicken pie for Eid morning. It’s a tradition my family looks forward to every year – having pie for breakfast. It almost feels like a treat for fasting the whole month. There’s always enough left over for lunch and supper (along with all the other food), because our tummies still have to get used to all the daytime eating. If we’re lucky, there’s even enough left for school or work the next day. 

Taahirah Wallie, Advertising Sales Co-Ordinator 

Eid is a special occasion that we get to enjoy with friends and family. For me, it represents gratitude, togetherness, and celebration. The house is filled with laughter, stories and the comforting aroma of home-cooked food.  

On our Eid table, you’ll find traditional meals such as fragrant biryani, seafood dishes like crayfish curry and prawns, and tender corned beef. And of course, we can’t forget the sweet taste of dessert that follows.  

It’s not just about the food, but the feeling that comes with it. These meals carry our Cape Malay traditions, recipes passed down through generations, and the love that goes into preparing each dish. 

Malika Johnson, Managing Editor 

Growing up, Eid was such a special time in our home. I remember the excitement I felt seeing all the delicious treats laid out on the table for visitors who came to greet us. Those treats were meant for our guests, but as a child I was forever sneaking back for little nibbles throughout the day.  

My mum would cook up a storm every Eid, filling the house with the most incredible aromas. Everything she made was delicious, but the dish that always stood out for me was her crayfish curry. It quickly became my absolute favourite and something I looked forward to year after year. 

Now that I have my own family, I’ve carried on that tradition by making crayfish curry for them on Eid. It’s a dish that brings back so many fond memories of my childhood and reminds me of the warmth, generosity and togetherness that makes Eid so special. 

Aneeqah Emeran, Digital Editor 

My favourite Eid tradition is a breakfast spread for our family and friends. Every year, my mom makes a large steak pie in a sheet pan that’s cut into squares and shared around the table, along with homemade bread served with corned beef and corned tongue. Throughout the morning, there’s tea brewing and juices being poured as family and friends stop by to celebrate. It’s not part of our main Eid lunch, but it’s one of the most special parts of the day for me – sitting together, sharing simple but delicious food and welcoming everyone who pops in. 

Photography: Freepik

The post Eid: Why these are our team’s favourite dishes to feast on appeared first on MyKitchen.

Trust me on this — it sounds odd, but it works! Back in December 2008, on a road trip from Pretoria to Cape Town, we stopped in Bloemfontein to visit my Gran’s brother and his wife. They served chicken pie topped with potato chips. My sister and I were sceptical… until the first bite. Crispy, creamy, weirdly perfect — it’s been a delicious memory ever since.

Old fashioned chicken pie with a twist 

Serves 8 

Ingredients

1 whole (1.6kg) chicken, giblets removed
2 onions, chopped
2 cups (500ml) chicken stock
½ cup (125ml) dry white wine (optional)
3 whole allspice berries
3 whole cloves
10 black peppercorns
2 bay leaves
2 Tbsp (30ml) sago
1 Tbsp (15ml) butter
1 egg, beaten
3 Tbsp (45ml) lemon juice
2 hard-boiled eggs, peeled and diced
6-8 slices ham, cubed
Parsley, finely chopped
Salt and milled pepper
80g Chutney or Cheese & onion potato chips, crushed 

Method

1. Place the chicken, onions, stock and wine in a large pot over medium heat.
2. Using a muslin cloth (or clean, thin kitchen cloth) tie together the spices and bay leaves, making a bouquet garni. Add bouquet garni to the pot and simmer with a lid on for 1 hour or until the chicken falls off the bone.
3. Remove the chicken and bouquet garni from the cooking liquid.
4. Add the sago and butter to the cooking liquid and simmer for about 15-20 minutes on a medium-low heat or until the sago is cooked and the sauce has thickened.
5. Preheat oven to 180°C.
6. Shred the chicken and discard the skin and bones.
7. Whisk together the beaten egg, lemon juice and ½ cup of the sauce.
8. Add the chicken and the egg mixture into the sauce and stir.
9. Turn off heat then add diced eggs, ham and parsley. Season.
10. Place the filling into an oven-proof pie dish and top with chips.
11. Bake for about 20-25 minutes until bubbling hot. Serve hot out of the oven with starchy side of choice.

Recipe & styling: Lichelle May
Photography: Zhann Solomons

Also read: Deconstructed chicken pies with peanut butter

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