Caramelised nectarines with spiced yoghurt. Picture: Guillame Bosch
Who said Valentine’s Day always has to be celebrated with a candle-lit dinner featuring fine cuisine and Champagne?  What about those who prefer roughing it in the outdoors, camping, mounting climbing and having a good time in the wilderness? 

Jan Braai’s book, Shisanyama: Braai Recipes from South Africa, is the perfect recipe book to get deas for a romantic weekend in  the bush. 

The book has been named the best Bbarbeque book in South Africa by the Gourmand World Book Awards. 

So why not try this recipes from the book? Not only are they easy to do, but are perfectly suited for outdoors. 

— Serves 4

6 nectarines
2 tots brown sugar
For the spiced yoghurt:
½ tsp ground cinnamon
3 cardamom pods
1 cup double-cream yoghurt

GROUND cinnamon is easy – just buy it. With the cardamom, break the pods open and use a pestle and mortar to grind the seeds into a fine powder. Failing a pestle and mortar, just put the seeds in a plastic on a cutting board and roll over them with a wine bottle and some pressure until they are fine.
Mix the spices with the yoghurt. Peel and halve the nectarines and remove the stones.
Braai the nectarines on a grid over hot coals until browned and then remove from the fire.
Sprinkle with sugar and return to the fire. 
Continue to braai them, turning each one to braai on both sides until the sugar melts and starts to bubble.
Serve the braaied nectarines with the spiced yoghurt.
You can also use peaches for this recipe – whatever is in season at the time of braaiing. 

Recipe from Shisanyama: Braai Recipes from South Africa is available to purchase from for R289. Click here to purchase