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We highly recommend heading to your local butcher for this recipe! Trying different and more affordable cuts of meat can make for some amazing meals, like these cocoa-braised beef cheeks.

SERVES 4 // COOKING TIME 3 hours 20 min

INGREDIENTS
For the beef cheeks
4 tbsp olive oil
400 g beef cheeks
Salt and pepper
1 onion, peeled and finely chopped
1 carrot, finely chopped
½ stalk celery, finely chopped
1 tsp cocoa
2 cups dry red wine
400 g tin Italian chopped tomatoes
For the salad
1 bulb fennel
4 guavas
1 orange, juice and zest
1 lemon, juice and zest
4 tbsp olive oil
2 tbsp white wine vinegar
½ tsp chilli flakes

METHOD
For the beef cheeks
1. Preheat oven to 180°C.
2. Heat 2 tbsp oil in an ovenproof pot until extremely hot.
3. Pat the cheeks dry and season them. Cook in batches, browning all over. Place the cheeks and pan juices in a dish and leave to rest.
4. Heat the remaining olive oil in the same pot. Fry the onion, carrot and celery until softened.
5. Add the cocoa. Gradually add the wine, deglazing the pot.
6. Boil for 10 minutes, until the liquid has reduced by half.
7. Return the beef and the juices to the pot. Add Italian chopped tomatoes. Season.
8. Bring to a simmer, then cover with baking paper and place in the oven. Cook for 3 hours, until the meat is soft to the touch.
For the salad
1. Using a veggie peeler, shave fennel and guavas into strips. Place in a bowl.
2. In a separate bowl, whisk together the other ingredients until emulsified. Season.
3. Toss fennel and guava with the dressing just before serving.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

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This white wine braised tenderstem broccoli will be a delicious side to a meaty roast, perfect for the upcoming festive season!

SERVES 2–3 // COOKING TIME 25 min

INGREDIENTS
200 g tenderstem broccoli
½ cup dry white wine
Zest and juice of 1 lemon
2 cloves garlic, peeled and chopped
2 tbsp butter
½ cup panko breadcrumbs
¼ tsp chilli flakes

METHOD
1. In a large non-stick pan over medium-high heat, cook the broccoli, wine, lemon juice and garlic, covered, until the wine is mostly absorbed, about 7–10 minutes.
2. Meanwhile, melt the butter in a small pan over medium heat.
3. Once melted, add breadcrumbs, lemon zest and chilli. Cook, stirring, until crumbs have browned.
4. To serve, sprinkle the toasted breadcrumbs over the broccoli.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

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Nothing says family lunch like a big roast! This milk braised chicken offers an easy and delicious option for your mains, and you should definitely bookmark this recipe for this weekend’s Sunday lunch.

SERVES 6 // COOKING TIME 4 hours 15 min

INGREDIENTS
1 large chicken
1 tbsp olive oil
1 tbsp salt
½ tbsp freshly ground black pepper
1 cup cider or apple juice
¼ cup fresh sage
Zest of 2 lemons
5 garlic cloves, unpeeled
1 cinnamon stick
2¼ cups milk

METHOD
1. Preheat oven to 100°C.
2. Drizzle chicken with olive oil and season.
3. On a hot grill, sear the chicken on all sides, lightly browning the skin. (This will give the meat a much deeper flavour).
4. Transfer the chicken to an ovenproof pot, laying it breast-side down. Pour the cider or juice over the chicken, then scatter with sage and lemon zest. Add the garlic and cinnamon. Finally, pour the milk over.
5. Cover with the lid and cook for 4 hours.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto

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Sweet and divine, you will love this fruit and meat combo! Our braised granadilla and orange ribs are perfect for lunch, dinner and special occasions.

SERVES 4–6

INGREDIENTS
1 cup fresh orange juice
½ cup granadilla pulp
¼ cup muscovado sugar
2 tbsp olive oil
1 tbsp Worcestershire sauce
1 tsp ground cumin
Salt and pepper
1 kg pork ribs

METHOD
1. Preheat the oven to 200°C.
2. Mix the orange juice, granadilla pulp, muscovado sugar, olive oil, Worcestershire sauce, cumin, salt and pepper in a bowl.
3. Place the pork ribs in a roasting tin and pour the marinade over them. Refrigerate the ribs overnight.
4. Place the ribs on a rack in the roasting tin. Roast for 30 minutes.
5. Lower the oven temperature to 180°C. Baste the ribs and roast for another hour until they are brown and the marinade has become sticky.

Serving suggestion: Add a side of potato wedges to complete the meal

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