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"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

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"Our seven-year-old, Arwen, has been making this vinaigrette since she was five - she tastes it as she goes," says Levy Redzepi. "It's fresh and acidic and as good as the leaves. Frillice lettuce is crunchy but it's thin so it's like a perfect mix of cos and iceberg."

Homemade white bread

"Not multigrain, not gluten-free, nor rye or whole wheat - classic white bread is the only acceptable canvas for your delicious passion project, the brisket," says Curtis Stone. "Texas barbecue sides are supposed to be minimalist, but minimalist done right. Baking soft, fluffy bread from scratch is doing it just right (and then some). Plus, stuffing brisket into a slice of bread means you can eat with your hands, the way it ought to be." Makes 2 loaves.

Pea salad, curd, pine nuts, blossoms, white asparagus and carrot juice dressing


You'll need to begin this recipe a day ahead.

You'll need

8 spring onions, trimmed 1 tsp olive oil, plus extra for dressing 8 white asparagus spears, peeled, shaved into thin strips with a peeler 400 gm podded peas (about 1kg unpodded) 8 zucchini flowers, stamens removed, torn ½ cup (loosely packed) torn flat-leaf parsley 60 gm roasted pine nuts, finely chopped   Sheep’s milk curd 250 gm sheep’s milk yoghurt (see note) Juice of ½ small lemon 50 ml extra-virgin olive oil   Carrot juice dressing 200 ml carrot juice (about 2 carrots) ½ tsp cumin seeds 100 ml extra-virgin olive oil

Method

  • 01
  • For sheep’s milk curd, combine yoghurt and ½ tsp sea salt flakes and mix well. Line a bowl with damp muslin, spoon mixture into muslin, gather edges and tie with string. Hang muslin in refrigerator over a bowl to drain (8 hours). Transfer curd to a bowl, add lemon juice and olive oil, season to taste and mix to combine. Refrigerate until required.
  • 02
  • Preheat a char-grill pan over high heat, brush spring onion with oil, char-grill, turning occasionally, until just tender (4-5 minutes).
  • 03
  • For carrot juice dressing, strain juice through a fine sieve into saucepan, bring to the boil over medium heat with cumin seeds, simmer until juice is reduced to 100ml (5-7 minutes). Remove from heat, whisk in oil, season with salt, strain through a fine sieve, set aside.
  • 04
  • Blanch asparagus and peas separately in batches (10-20 seconds for asparagus; 2-4 minutes for peas), drain, refresh and drain again.
  • 05
  • To serve, divide sheep’s milk curd among plates. Toss vegetables separately in a little olive oil, twist asparagus with a fork to make nests, place on curd with peas, top with spring onion, zucchini flowers, parsley and pine nuts and serve drizzled with carrot juice dressing.

Note Sheep's milk yoghurt is available from health-food shops.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Martínsancho Verdejo, Rueda, Spain.

Featured in

Nov 2012

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