This slow roasted lamb shoulder with curry flavours is one of the most outstanding recipes we have developed this year. A homegrown South African recipe based on traditional tastes.

Another winning recipe for the traditional campers. The long, slow cooking method gives this dish the depth and richness one craves during the cold winter months.

A traditional Cape gem. When waterblommetjies are out of season, use green beans.

My grandmother was a very good cook. She did everything with a lot of heart, care and attention to fresh, natural, good basic ingredients. This traditional South African dish bears her stamp. She never browned the meat beforehand for this plain homestyle bredie.

This is one of my best discoveries! With the price of lamb chops skyrocketing, you can still get your lamb fix using a more economical cut. Delicious! Another homegrown South African recipe.

A traditional Karoo favourite. Who can resist an aromatic, satisfying lamb curry on a cold winter's night, especially if served with spicy little sambals and sauces.

The world over, this traditional recipe can be found on breakfast or lunch menus. As children we had liver on the menu once a week. My mother believed we needed the iron. Chicken livers are widely available and can be prepared in the same way.

Ribs, both lamb and pork, are traditional braai favourites. Pre-cooking the ribs in Chicken Stock before braaing is the secret to success.

Ask your butcher to bone the shoulder for you. Remember to ask him for the bones, they will help you make a delicious gravy. Stuff the shoulder and roast slowly. It is so delicious you will be glad you did not pay through the nose for a leg!

Time is often too short to prepare traditional meat-and-three-vegetable meals. Dishes that combine these elements are a boon to the busy cook.

Sosaties are part and parcel of our traditional South African braai heritage. Pre-soaking the meat in a mixture of yoghurt and our Tikka Curry Sauce gives outstanding tenderness and great flavour.

A South African traditional recipe that should be preserved for future generations. This aromatic pie always looks impressive and tastes and smells delicious. It can be pre-prepared well in advance and frozen with the uncooked pastry cover. Thaw in the refrigerator overnight. Glaze the pastry with eggwash and bake. It will wait on a hot tray or coal oven without spoiling while the guests enjoy their starter.

This hot to medium heat curry is definitely better made the day before. It goes a long way and will feed a crowd.

What will a traditional South African braai be without chops? An outstanding recipe! Everyone licked their fingers and scraped their plates.

The flavour of lamb is hard to beat! This is an unusual way of cooking the minced lamb inside a pita bread so that none of the delicious juices are lost. Excellent served with our Peach Apricot Chutney or Cucumber Raita.

Use lamb or pork ribs. Pre-cooking the ribs before braaing is the secret to success.