This coconut and buckwheat porridge with zesty strawberries will have you bouncing out of bed every morning. Even on weekends… It’s that good!

SERVES 2 // COOK TIME 15 min

INGREDIENTS
1 cup coconut milk, plus extra to serve
1 cup water
1 tsp vanilla essence
Pinch salt
½ cup buckwheat, toasted and ground
2 tbsp honey
1 cup strawberries, sliced
1 orange, zest and juice
2 tbsp sugar

METHOD
1. Bring the coconut milk, water, vanilla and salt to a gentle simmer.
2. While stirring, add the buckwheat and honey. Turn the heat down, cover the pot and cook for 10 minutes, until the porridge is soft and creamy.
3. Mix the strawberries, orange zest and juice, and sugar. Leave for 5 minutes.
4. Serve the porridge topped with zesty strawberries and extra coconut milk.

Dessert meets breakfast with this delicious carrot-cake porridge recipe. Nutritious and delicious! What more could you want?

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Get the most out of winter fruits this season and make this delicious orange and butternut soup with blue-cheese crumble for a citrusy winter warmer!

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
3 tbsp butter
1 onion, peeled and chopped
750 g butternut, peeled, seeded and diced
2 potatoes, peeled and diced
1 orange (½ zest + ¼ cup juice)
3 cups vegetable stock
½ cup thick cream + to serve
½ tsp cinnamon
Salt and black pepper
100 g blue cheese

METHOD
1. Melt the butter in a pot and fry the onion until soft.
2. Add the butternut, potatoes, orange zest and juice, and stock. Bring to the boil. Reduce heat, cover and simmer until veggies are soft, 30 minutes.
3. Transfer to a food processor and blitz until fairly smooth.
4. Return the soup to the pot and add the cream, cinnamon, salt and pepper. Bring to the boil and heat through.
5. To serve the soup, crumble the blue cheese over it, add a swirl of cream and garnish with coriander.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

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There’s nothing like a quick fix breakfast to get you up and going for the day, especially when they’re as delicious as these zesty raspberry flapjacks you can make in the blender!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
8 eggs
3 cups oat bran
½ cup yoghurt
4 tbsp honey
1 tsp baking powder
1 orange, zested and juiced
1 lemon, zested
¼ tsp baking soda
Handful raspberries
To serve
4 tbsp honey

METHOD
1. Blend all the ingredients except the orange zest.
2. Drop raspberries into the batter and mix gently with a wooden spoon.
3. Heat a non-stick pan to a medium-low heat and fry 1 tbsp of the flapjack mix on each side for 1 minute.
4. To serve, drizzle with honey and sprinkle with orange zest.

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

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A season of feasting brings with it all of our favourite meaty roasts. This zesty gammon will be a juicy centrepiece on your Christmas table.

SERVES 8 // COOKING TIME 3 hours 30 min

INGREDIENTS
1 gammon
680 ml (2 cans) ginger beer
2 cups chicken stock
¼ cup soy sauce
3 bay leaves
2 red chillies, sliced
Zest of 1 lemon

METHOD
1. Preheat oven to 180°C.
2. Place the gammon in an oven dish, big and deep enough to cover it with liquid.
3. Add ginger beer, stock, soy sauce, bay leaves, chillies and lemon zest. Top up with water, if needed, to ensure your gammon is fully submerged.
4. Bring to a simmer on the stove, then transfer to the oven for 3 hours, until cooked through.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

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Now here’s something we love. We especially love them in Middle Eastern and North African dishes, but they also add some lovely zesty freshness to meat dishes, salads and drinks alike.  Remember to slice them very thinly as their taste can be quite overpowering when adding big chunks of lemon to your meal.

COOKING TIME 30 mins // PICKLING TIME 3-4 weeks

INGREDIENTS
Lemons,
Coarse salt
1 sprig rosemary or 1 bay leaf
Lemon juice

METHOD
1. Sterilise a glass jar and lid by submerging it in a pot of rapidly boiling water for a few minutes.
2. Thoroughly wash the lemons. Cut them almost into quarters (leaving the bottoms joining the four pieces together). Fill the insides of the lemons with coarse salt, then pack into the sterilised jar.
3. Add a sprig of rosemary or a bay leaf or two, then cover with extra lemon juice and seal. Store in a cool, dark place for 3–4 weeks until the rind has softened. (Only the rind of preserved lemons is eaten; discard the flesh and seeds).

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