Apricot blatjang

Blatjang, pronounced blud-young, is a condiment traditionally served with bobotie and other meat dishes. It is a cross between fruit chutney and jam

Make-ahead mushroom soufflés

A soufflé to start always gives your dinner party a ‘wow’ factor and this make-ahead recipe gives you more time to be the perfect host

Pan-fried venison with blackberry sauce

Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison

Veggie Bolognese

This simple spag bol with a difference is perfect for kids to help cook

Pine nut & honey tart

This make-ahead tart is the ultimate finale for a festive buffet – just make sure you have enough as guests may well want seconds

Roast chicken with butternut squash, chorizo & chilli

Contains pork – recipe is for non-Muslims only
Add some punchy Spanish flavours to your Sunday roast – plus try Sara’s ideas for using up the leftovers throughout the week

Spinach & artichoke filo pie

This makes a good main course for vegetarian friends and family

Lollies on ice

The easiest recipe possible with ice lollies to help your friends chill

Fragrant chicken curry with chick peas

A low-fat curry that’s packed with full, fragrant flavour – you can make it in one pot, too

Chicken with goat’s cheese & tarragon

A special, simple and speedy dish that serves a crowd