Recipe of the day: 3 delicious braai sides to serve with your meat on Heritage Day

1. Cut the potatoes in half (or quarters if they are bigger). Steam or boil the potatoes until tender. Drain. While they are still hot, combine with the Pesto and Potato Spice. Just before serving layer the potatoes with rocket

Pap

• Bring the water to the boil and add the Beef Flavour Stock Powder. Add the braai pap mealie meal in a thin stream to the stock while whisking with a wire whisk.
• Cook slowly with the lid on for 20 minutes stirring occasionally. Stir in 2 T (30 ml) of the butter.
• Butter a lasagne dish measuring 22 cm x 16 cm with the remaining 1 T (15 ml) of butter.
• Pour half of the pap into the buttered dish, cover with cling film. Pour the remaining pap over the cling film and leave to set for at least 3 hours in the fridge, or best overnight.

Mushrooms

• Sauté the onion, seasoned with Green Onion Seasoning, in the butter and oil. When the onions are soft and translucent, add the sliced mushrooms and stir-fry for 1 minute over high heat.
• Season to taste with Garlic Pepper Seasoning.

To assemble

• Lift off the top layer of pap and leave on one side.
• Spoon over ½ of the mushrooms, spread 1/3 of the Cheese Sauce over the firmed-up pap in the dish.
• Sprinkle over ½ of the grated cheese.
• Place the second layer of pap on top and add the mushrooms, the rest of the cheese sauce and the remaining grated cheese.

To bake

• Bake open for 35 – 40 minutes.
• Leave to rest for 10 minutes

1. Adjust the oven rack to the middle position and preheat the oven to 200°C.
2. Mix the butternut cubes, halved tomatoes and onion in a mixing bowl, season with 1 t (5 ml) Vegetable Spice and pour over Honey Mustard Dressing. Stir through.
3. Spread out in a large ovenproof frying pan and roast for 30 – 35 minutes until vegetables are browning and softening. Leave to cool for 5 – 10 minutes. In the meantime, beat the eggs, milk and ½ t (2,5 ml) Vegetable Spice together.
4. Sprinkle the feta over the vegetables. Pour egg mixture over and mix in lightly. Return pan to the oven and bake for 15 – 18 minutes until golden brown and firm.
5. Serve in wedges with a salad and fresh bread.