DECONSTRUCTED CREAMY MUSHROOM AND BUTTERNUT LASAGNE WITH LAVENDER- SAGE BUTTER
Serves 4 EASY 45 mins
1 tbsp Clover Olive Pride Extra Virgin Olive Oil
500g dry lasagne sheets
50g Clover Mooi River Salted Butter
300g button mushrooms, sliced 100ml fresh Clover double-thick/ thick cream
600g butternut, peeled, seeded, thinly sliced and boiled until soft
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the big freeze
Take advantage of the versatility of Clover Nutrikids Low Fat Yoghurt Dairy Based Snack by making a batch of popsicles – this way, you’ll have a ready supply of yummy frozen treats to enjoy in a flash!
Sorghum isa grain which originated in Ethiopia and is commonly grown in South Africa and Africa. It is best-known locally in its malted and ground form, Maltabella porridge. This superfood grew in popularity largely due to the fact that the sorghum plant thrives in drier areas. In addition, it’s extremely nutritious, being naturally gluten-free and rich in phenolic phytochemicals (which are antioxidants), fibre and iron.
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A classic remix
This deliciously different spin on lasagne is ohso impressive, whether served to guests at your next lunch party or made with love for the most important man in the house on Father’s Day!
Making tools to source food was humankind’s earliest act of invention and creativity – a quest that inspires the work of Cape-based blacksmith Conrad Hicks and food designer Caro Jesse de Waal
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