Beef recipes

Triple-cooked oxtail

4 hours

Christmas recipes

Apricot-and-harissa-crusted lamb

3 hours

Apple recipes

Apple-and-honey-glazed gammon

45 minutes

Beef recipes

Mushroom-stuffed roast beef

1 hour 15 minutes

Cheese recipes

Goat’s cheese-and-baby marrow tarts

45 minutes

Christmas recipes

Baked celeriac

3 hours

Aliums

Stuffed onions

45 minutes–1 hour

Cabbage recipes

Savoy cabbage and lemony ricotta bake

1 hour

Cheese recipes

Lemon Parmesan roast potatoes

90 minutes

Christmas recipes

Sweet-and-sour prawns

10 minutes

Christmas recipes

Honey-mustard roast lamb

1 hour 40 minutes, plus 20 minutes’ resting time

Christmas recipes

Crispy potato bake

1½ hours

Crispy potato bake

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 35 minutes

Cooking Time 1½ hours

Ingredients

12 potatoes
6 baby fennel, bulbs
2 cups gammon or chicken stock
4 T ghee
sea salt, to taste
50g Woolworths crispy onion sprinkle

Method

1. Preheat the oven to 180°C. Slice the potatoes and fennel very thinly using a mandolin.

2. Arrange the potatoes and fennel on their sides in a greased 35 x 25 x 10 cm baking dish. Pour over the stock and ghee and season. Bake for 1½ hours. Sprinkle with the crispy onions to serve

Cook's note: Reserve the stock from poaching the gammon to use in this potato bake. If you’re not doing a gammon (as if!) you can use chicken stock instead.

Find more Christmas recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly

Mince curry-stuffed jacket potatoes

Steak sandwich with truffle-horseradish spread

Wonton soup

Triple-cooked oxtail

Apricot-and-harissa-crusted lamb

Apple-and-honey-glazed gammon

Mushroom-stuffed roast beef

Goat’s cheese-and-baby marrow tarts

Baked celeriac

Stuffed onions

Savoy cabbage and lemony ricotta bake

Lemon Parmesan roast potatoes

Sweet-and-sour prawns

Honey-mustard roast lamb

Crispy potato bake

Crispy potato bake

Ingredients

Method