The main event

Because we all know it’s really about the food… Bring a little Christmas magic to the table with our take on traditional favourites

The main event

Roast rack of lamb with cranberry & mint salsa 

Serves 4–6

6 thyme sprigs
2 bay leaves, crushed
2 cloves garlic, crushed
2 tbsp salt flakes
1 tbsp olive oil
1 tbsp Dijon mustard
1 tsp black peppercorns, crushed
2 kg rack of lamb
100 g cranberries
30 g mint
2 tbsp apple cider vinegar
1 tbsp sugar

1. For the marinade, combine the thyme leaves, bay leaves, garlic, salt, olive oil, mustard and peppercorns.
2. Rub the lamb with the mixture, then leave it to marinate for 20 minutes.
3. Preheat oven to 200°C. Heat a griddle pan over high heat.
4. Place the lamb fat-side down in the pan and seal for 3 minutes. Turn over and seal the other side.
5. Place the lamb in a roasting tin and cook for 20 minutes, until medium-well done.
6. For the salsa, mix the cranberries, mint, vinegar and sugar.
7. Allow the lamb to rest for 10 minutes before slicing. Serve with the salsa.

Chargrilled baby marrow salad 

Serves 4–6

600 g large baby marrows, ribboned
3 tbsp olive oil
1 tsp cumin seeds
1 tsp black peppercorns
1 tsp chilli flakes
1½ cups double cream yoghurt
1 tsp salt flakes
Lemon zest, to serve

1. Place the baby marrows in a bowl with 1 tbsp olive oil. Toss to coat.
2. Preheat a griddle pan over high heat.
3. Grill the baby marrows for 30 seconds, until charred on one side. Set aside to cool.
4. In a small pan, toast the cumin for 1 minute, until fragrant. Add the peppercorns and chilli and toast for a further minute. Remove from the heat.
5. Place the yoghurt in a serving dish. Top with baby marrows, sprinkle with toasted spices, salt and lemon zest, and drizzle with 2 tbsp olive oil.

Mascarpone & raspberry tartlets

Makes 6

400 g shortcrust pastry
200 g white chocolate, chopped
500 g mascarpone
½ cup raspberry jam
200 g fresh raspberries
Icing sugar, to serve


1. Preheat the oven to 180°C and grease 6 tartlet cases.
2. Roll out the pastry and cut out 6 circles. Press them into the cases. Place in the fridge for 20 minutes to rest.
3. Bake the pastry for 12 minutes, until it is golden brown. Allow to cool, then remove from the cases.
4. For the filling, melt the white chocolate in a glass bowl over a pot of simmering water. Remove from the heat and fold
in the mascarpone.
5. Pour the filling into the cases to ¾ full. Add 1 tbsp jam to each tartlet and use a toothpick to swirl it into the filling.
6. Place the tartlets in the fridge to set for 2 hours.
7. Serve garnished with raspberries and dusted with icing sugar.

Recipes & styling: Amerae Vercueil; Stylist’s assistant: Jana du Plessis
Photography: andreas eiselen/

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