Mushroom kebabs. Picture: Antoine de Ras


Serves 4

8 pieces of streaky bacon

8 chicken bangers or chipolatas

180ml barbeque sauce

60ml chutney

Wrap a piece of bacon around each sausage and secure with a toothpick.

Line an oven tray with foil and add the sausages.

Combine barbeque sauce and chutney.

Pour sauce over the sausages.

Bake sausages at 180°C, basting often with the sauce, until they are cooked and the mixture is reduced and sticky.

Remove the toothpick and serve warm.



Serves 4

1 roll of frozen shortcrust pastry, defrosted

10 baby potatoes

1 chorizo sausage, sliced

1 red onion, chopped

4 tomatoes, chopped

salt and pepper

3 eggs

125ml cream

45ml chopped parsley

Roll out the pastry and line a 25cm quiche dish with it.

Line with foil or baking paper. Fill with beans and bake at 190°C for 12-15 minutes.

Remove the paper and beans and return pastry to the oven for 5 minutes.

Boil the potatoes until soft. Drain and cool. Cut into slices.

Fry the chorizo in a frying pan for 2 minutes.

Add the potatoes, onion and tomatoes, and cook for 2-3 minutes. Season well.

Spoon the mixture into the pastry case.

Combine the eggs and cream, and pour over the filling. Sprinkle with parsley.

Bake at 180°C for 20-30 minutes, until the filling is just set. Remove from oven and serve warm.



Makes 4

250g button mushrooms, cleaned

80ml olive oil

45ml apple cider vinegar

45ml honey

5ml chopped garlic

15ml wholegrain mustard

salt and pepper

Trim the stalks off the mushrooms. Thread skewers through the mushrooms.

Combine the oil, vinegar, honey, garlic and mustard, and mix well.

Add the seasoning and pour over the mushrooms. Set aside for about 30 minutes, basting often with the mixture.

Cook the kebabs on a griddle pan, also basting with the marinade until cooked.

Serve warm.



Makes 8


500ml cake flour

60ml castor sugar

150g cold butter, cubed

1 egg, beaten

ice water to mix

Custard filling

30ml flour

30ml custard powder

30ml cornflour

60ml sugar

100ml cold milk

250ml hot milk

1 egg, beaten

5ml vanilla essence

strawberries for decorating

PASTRY: Put the flour and sugar into the bowl of a food processor. Add the butter and pulse until the mixture resembles breadcrumbs.

Add the egg and enough ice water to form a ball of dough.

Remove from the processor and wrap in cling film.

Refrigerate for 30 minutes. Roll out the dough on a floured surface and cut out 8cm discs.

Press the discs into muffin cups. Place a disc of nonstick baking paper on to the pastry and fill with baking beans. Bake the pastry blind at 180°C for 15-20 minutes until golden brown.

Remove from the oven. Remove the beans and baking paper and, when cool, take the pastry cases out of the pans.

Fill with the custard and leave to set.

Decorate with fresh strawberries

CUSTARD: Combine the flour, custard powder, cornflour and sugar and mix to a smooth paste with the cold milk.

Pour over the hot milk and mix. Add the egg and vanilla.

Pour the mixture into a small pot and cook, until thick, smooth and creamy.



* For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 from 8.30am to 12.30pm weekdays, or e-mail Janice at [email protected]

* Follow us on Twitter @verveangeladay

Saturday Star