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Aubergine dip
Soft baked aubergine scooped from its skin and blended with tahini dip, lemon, garlic, green chilli, basil and mint. It's creamy and smoky, a little like baba ganoush. Serve it with hot pitta bread.
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Featured recipe
Sosaties
Curried lamb and apricot skewers
Bo-Kaap kitchens gave the braai one of its sweetest-sour treats: cubes of lamb soaked overnight in a cooked curry marinade of fried onion, apricot jam, vinegar and lemon leaves, then threaded with plump dried apricots and onion and grilled over coals. Every butchery in the Cape now sells them ready-marinated, yet homemade ones taste brighter and less sugary. Expect tender, slightly charred meat, sticky-sweet apricots and a warm curry tang that begs for yellow rice, a green salad or simply a soft roll. Pouring the marinade over the lamb while it is still warm is a common slip; it starts to cook the surface and the meat turns grainy. Chef's tip: boil the leftover marinade for a few minutes and brush it on in the last minutes of grilling for a glossy glaze.
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Oriental sesame dip
A thin, tangy dip of soy sauce and white vinegar with vegetable and sesame oils, toasted sesame seeds, chilli and garlic. Serve it with spring rolls, chilled or warmed. It's also a great dressing for coleslaw: toss and chill for up to 3 days, and add shelled sunflower seeds before serving.
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Avocado dip
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Twisted cheese straws
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Minestrone soup
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Maru crispy bhajiyaCrispy potato fritters
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Carrot & coriander soup
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Bruschetta
Crisp slices of ciabatta or French bread topped with fresh tomato, spring onion and herbs, then grilled under cheddar until it bubbles. They're quick to make and ideal as a starter or a party snack. Serve hot.
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Onion rings
Thick rings of white onion in a chilli-spiked batter of gram, rice and self-raising flour with breadcrumbs, fried until crisp and golden. The rice flour keeps them crunchy. Serve with red, green, and date and tamarind chutneys.
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Pizza pinwheels
Soft yeasted dough rolled up with spicy pizza sauce, red peppers, onion, green chillies, herbs and cheese, sliced into spirals and baked. Bake them as soon as they're shaped, so they don't go soggy. Serve hot.
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Sweet & sour chips
Crisp chips tossed with stir-fried peppers, spring onions and chillies in a glossy sweet-and-sour sauce. A pinch of pink colour gives it the classic restaurant look, and pineapple juice makes it fruitier. Serve hot, as soon as the chips are coated.
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Brown soup rolls
Small, soft bread rolls made with half plain and half wholemeal flour, shaped long and baked until golden. They're best warm from the oven with a bowl of soup, and freeze well once cooled.
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Spicy salt & pepper vegetables
Cauliflower, carrots, okra, capsicum and French beans dusted in cornflour and fried crisp, then tossed in a hot masala of onion, spring onion, green and red chilli and garlic. A crunchy, fiery restaurant-style starter. Serve hot with sweet & sour sauce and hot chilli sauce.
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Chinese hot & sour soup
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Carrot & ginger soup
A silky, deep orange soup of carrots and onion with plenty of fresh ginger, sweetened with a little honey and finished with butter. It's light, warming and good for a cold day. Serve it topped with fine shreds of fresh ginger and some bread sticks.
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Cauliflower soup with farfalle
A smooth, creamy cauliflower soup flavoured with nutmeg and Parmesan, with little bow-tie pasta stirred through. It's served with crisp, curled melba toast sprinkled with Parmesan and paprika, so it makes a light meal on its own.
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Chandu chopped bhajiyaFried potato cubes
Small cubes of potato tossed in chilli, lemon and salt, dusted with maize, wheat and gram flour and deep fried until crunchy. Fry them in small portions so each bhajiya stays separate. Serve hot with chandu bhajiya chutney.
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Classic vegetable pasta soup
A thick, chunky vegetable soup with beans, herbs and small pasta, simmered slowly so the flavours come together. It's a meal in a bowl: serve it in warmed bowls with grated Parmesan, parsley and some crusty bread.
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Spring cashewnutsFried cashews with spring onion
Golden fried cashews tossed in a hot wok with spring onions and red and green chillies. Ready in five minutes and gone just as fast. Serve hot.
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Cracker bites
Crisp, buttery crackers topped with a chaat-style mixture of crushed roasted peanuts, chilli, garlic, coriander and lemon. There's no cooking: just mix and spoon on. Assemble them just before serving so the crackers stay crisp.
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Nacho chips & sour cream
Crisp nacho triangles layered with a garlicky sour cream, jalapeño chillies and cheddar, baked for just 5 minutes until the cheese melts. Serve straight away with hot salsa. You can also serve the sour cream and salsa separately as dips.
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Green lentil & pea soup
A bright green soup of peas and lentils, thickened with a buttery curry roux and finished with mint and cream. Thin spaghetti makes it filling, and crisp three-cheese toast on the side turns it into a proper meal.
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Broccoli yogurt soup
A quick, bright green broccoli soup blended with garlic and basil, with yogurt for a gentle tang. Cook it just until hot: boiling it hard would split the yogurt. Serve hot with toast.
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Savory canapés
Bread rounds baked in a muffin tray into crisp little baskets, filled with a gently spiced mixture of corn, potato, carrot and coconut. Topped with crushed crisps and dots of red, green and tamarind chutney, they make a pretty party starter.
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Grilled potato garlic soup
A rustic soup made by roasting potato, carrot, onion and celery until caramelised, then blending them smooth. It's topped with crisp roast potatoes and garlic, a swirl of cream and mixed herbs. Serve hot with croutons.
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Masala peanuts
Peanuts coated in a spiced batter of maize and gram flour, chilli, yogurt and lemon, left overnight to soak up the flavours and then deep fried until crunchy. A classic bitting to keep in a jar for guests.
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Focaccia
A quick party bread made from ready pizza bases, spread with a garlic, green chilli and herb butter, sprinkled with chilli flakes and baked until crisp. Make the spread ahead and bake the bread just before serving, cut into triangles.
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Crispy chickpeasChickpea and peanut chaat
A quick chaat of boiled chickpeas, peanuts and potato with onion, chilli, coriander and lemon, tossed with crushed crisps just before serving. Add the crisps at the last moment so they stay crunchy, and serve immediately.
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Herb croutons
Golden, crunchy cubes of day-old bread, brushed with olive oil and baked with parsley. Scatter them over any soup just before serving, or toss them through a salad. Swap the parsley for garlic powder to make garlic croutons.
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Mini garlic rolls
Slices of long bread roll grilled on one side, then spread with a spiced garlic butter flavoured with cumin, black pepper and green and red chilli chutneys, and grilled again until golden. Quick to make and good with drinks.
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