Recipe: Apple, pear and haloumi salad.
Recipe: Apple, pear and haloumi salad.
Pesto stuffed spatchcocked chicken
Pesto stuffed spatchcocked chicken


Serves 4-6

4 brinjals, cut into 1cm dice

3 red onions, chopped

2 green chillies, seeded and chopped

4 cloves of garlic, crushed

10ml ground coriander

10ml ground cumin

a good grinding of black pepper

finely grated zest and juice of 2 large oranges

600ml apple cider vinegar

500ml brown sugar

15ml salt

Put all the ingredients in a large saucepan. Cook over low heat, stirring occasionally, to dissolve the sugar. When the sugar has dissolved, increase the heat and bring the mixture to the boil. Simmer, stirring occasionally, until the mixture is very thick. Keep an eye on the mixture while it cooks as it may stick and burn.

Spoon into a container and store in the fridge until required. This is delicious served with fresh baguette or warmed pita bread.


Serves 4-6


375ml basil leaves

2 cloves of garlic crushed

180ml grated Parmesan cheese

50g pine nuts

125ml olive oil

salt and pepper

1 chicken, spatchcocked

250ml chicken stock

Put the basil and garlic into the bowl of a food processor and roughly chop. Add the cheese and pine nuts and pulse again. Then with the machine running slowly add in the olive oil. Adjust the seasoning to taste. Scrape the mixture into a bowl.

Slip your fingers under the skin of the chicken and loosen it gently without tearing it. Work half the pesto mixture under the chicken skin. Rub the chicken with any remaining pesto.

Place the chicken into a roasting pan, add half the stock to the pan and roast at 180°C for 45-60 minutes until it is cooked. Baste with pan juices from time to time. Top up the pan juices with the stock if it gets dry (use this to make a gravy with a little cornflour slaked with water).

Remove from the oven and put the chicken on to a carving board, cover with foil and rest for 10 minutes before carving. Serve either hot or cold.

l The pesto can be prepared a few days in advance and stored in a sealed container in the fridge.


Serves 4-6

300g haloumi cheese, cut into slices

flour for dusting

oil for frying

2 apples, cored and cut into thin wedges

1-2 pears, cored and sliced into thin wedges

3-4 radishes thinly sliced

2 carrots, peeled and cut into thin julienne strips

a pillow packet of mixed lettuce

60g pecan nuts, chopped


45ml olive oil

30ml orange juice

15ml honey

5ml wholegrain mustard

5ml chopped garlic

Dip the slices of haloumi lightly in flour and fry in a little olive oil until golden brown on both sides. Drain on paper towel.

Put the apples, pears, radishes and carrots in a bowl and toss to combine.

Line a salad serving dish with the lettuce. Add the mixed apple and pears.

Add the cooked haloumi, scatter over the nuts and drizzle with the dressing. Serve immediately.

DRESSING: Put all the ingredients in a screw-top jar and shake well to combine.


Serves 10-12

750ml flour

5ml salt

15ml sugar

10g sachet of instant yeast

60ml olive oil

200-300ml warm water


30ml olive oil

2 onion, sliced into thin wedges

10ml chopped garlic

1 red pepper, seeded and sliced

400g can of artichoke hearts, drained and quartered

salt and pepper

100g black olives, pitted

Combine the flour, salt, sugar and yeast in a bowl. Add the olive oil and enough warm water to make a dough that is soft but not sticky. Knead well until smooth and elastic.

Put the dough into an oiled plastic bag and leave to rise for 20 minutes.

Remove the dough from the bag, knead gently and roll out on a lightly floured surface to form a large oval. Place the dough on to a greased baking tray and pile the topping on top.

Bake at 200°C for 20-25 minutes until dough is golden brown and crisp. Remove and cut into slices for serving.

TOPPING: Heat the olive oil in a frying pan and fry the onions over a medium heat until soft. Add the garlic and pepper and cook for 5 minutes until peppers are soft. Remove from the heat and add the artichokes, seasoning and olives.

l The topping can be prepared in advance and kept in the fridge.

l For a short cut, use 1kg of prepared bread dough which you can buy from the bakery department at your supermarket.


Serves 4-6

4 mangoes, peeled and cubed

250ml cream

250ml Greek yoghurt

250ml soft treacle brown sugar

Place the mangoes into a serving dish. Whip the cream until stiff and fold in the yoghurt.

Spread the cream mixture over the mangoes making sure you cover the entire surface.

Sprinkle a thick layer of brown sugar over the cream. Place in the fridge uncovered overnight.The sugar will harden and form a caramel-like layer on top.

l Add a punnet of raspberries to the mangoes if desired. - The Star