Top chef’s veg recipes

Braai-Style Sausages on Polenta with Glazed Roast Butternut and Tomato Chakalaka

8 Fry’s Meat-Free Braai Style Sausages 1 cup polenta a little virgin olive oil a cup of chopped parsley for garnish (optional) For the glazed butternut: 1 whole butternut, de-seeded and sliced lengthways, into wedges 4tbs maple syrup 2tbs Soy sauce 2tsp smoked paprika 1tsp smoked chilli flakes 1tsp Cayenne pepper/chilli powder salt freshly ground black pepper 2tbs canola oil 1tsp cinnamon 2 onions, chopped 2 large garlic cloves, finely chopped 1 punnet cocktail tomatoes, whole 1 can of diced tomatoes 1 cup of white wine vinegar 3/4 cup soft brown sugar 3-4tsp chilli flakes or 1 fresh de-seeded, chopped red chilli pinch of salt (to taste) 1tbs mustard seeds 6 curry leaves 2tsp oil for frying Cook sausages on a griddle pan until griddle lines appear and sausages are heated through.

Cook the polenta as per packet instructions; drizzle with a little extra-virgin olive oil to prevent it from becoming too dry.

To prepare the glazed butternut, place butternut on a baking tray and drizzle with all the rest of the ingredients.

Toss to coat the butternut. Place in a preheated oven at 200°C for half an hour or until cooked through and caramelised.

To prepare the chakalaka, fry the onion, garlic and mustard seeds on a medium heat for 3 to 4 minutes until fragrant. Add the cocktail tomatoes, tinned tomatoes, sugar, vinegar, chilli and curry leaves. Allow to simmer for 10 minutes on a medium-low heat.

Season with salt to taste. Place in a small bowl for serving.

Plate all elements together for a delicious South African vegetarian dish.