Christmas FROM START TO FINISH

An exciting new take on a variety of classic dishes and other delicious options for your festive table this Christmas

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SPICED BRINJAL

SERVES 6 as a starter, or 8 as a side dish

PREP + COOKING TIME: 45 minutes

• 140 g (½ cup) plain full-cream yoghurt

• 80 ml (⅓ cup) lemon juice

• 20 ml (4 tsp) pomegranate molasses

• 10ml (2 tsp) ground coriander

• 7.5 ml (1½ tsp) ground cumin

• a pinch of ground cardamom

• a pinch of ground cinnamon

• a pinch of cayenne pepper

• a pinch of ground turmeric

• 6 baby brinjals (360g), sliced thickly

• 80 ml (⅓ cup) olive oil

• 1 small (130g) English cucumber, chopped finely

• 80 ml (⅓ cup) pomegranate seeds

• 40 g (¼ cup) toasted pine nuts

• a handful of micro coriander leaves

1. Preheat the oven to 220°C. Line two oven trays with baking paper.

2. Combine yoghurt and half the lemon juice in a small bowl. Add molasses; swirl through yoghurt. Cover and refrigerate until required.

3. Combine spices in a small bowl. Arrange brinjal slices, single layer, on trays. Brush with ¼ cup of the oil; sprinkle with spice mixture. Rub to coat. Roast brinjal for 20 minutes, until browned and tender.

4. Combine remaining lemon juice and remaining oil in a medium bowl. Add cucumber, pomegranate seeds and pine nuts; toss gently to combine.

5. Arrange brinjal on a serving platter, top with cucumber mixture and micro coriander. Serve with yoghurt mixture.

BRAAIED BUTTERFLIED LAMB WITH SALSA VERDE

SERVES 6, or 12 as part of a buffet

PREP + COOKING TIME: 55 minutes

• 1.6kg butterflied leg of lamb

• 6 large garlic cloves, halved

• 5 stems fresh rosemary

• 60 ml (¼ cup) olive oil

• finely grated rind of 1 lemon

• 4 small red onions (400 g), unpeeled, trimmed, cut into 6 wedges each (see tips)

• 1 medium lemon (140g), halved

SALSA VERDE

• 2 handfuls of fresh mint leaves

• 2 handfuls of fresh flat-leaf parsley leaves