Just do it!

Cooking up a storm is as easy as 1-2-3.

We love a luxurious, indulgent TV Christmas feast (see our Xmas viewing highlights guide on p32). But by the end of the holiday season, we start longing for something tasty but waistline- and budget-friendly. And here in the nick of time is Justine Drake’s Just Cooking (2015- current). Justine shares the recipe for her new season and she has created treats that you can prepare for friends during your TV breaks…

When did you start shooting this season? It was supposed to air in winter 2018, so I shot a few episodes in late 2017 and the bulk in 2018. There wasn’t much summer produce. Baby aubergines were a highlight though. What ingredients are you excited about? I’m mad about the baby broccoli stems. I love them as crudités (dipping appetisers) in salads, with anything really. I try to eat as much asparagus as I can. This summer I have been char- grilling them over the coals – delicious. Oh! And have you tried a nectacot? It’s a cross between an apricot and a nectarine – they’re divine. How did you to pick recipes for the new season? We chose themes based on everyday ingredients and the problems that everyday folk face – like keeping weeknight meals interesting (episode 1) and jazzing up leftovers (episode 9, 20 February). Then we match those to seasonal produce. What don’t you really cook with anymore? Lamb and fillet! I used to love throwing a simple fillet on the coals when we had friends over for a braai, but quite honestly, it’s become unaffordable in the current economy. Which fabulous guests can we look forward to this season? Mynhardt Joubert (episode 4, 16 January), a chef, caterer and larger-than-life character. He is so creative. Isabella Niehaus (episode 6, 30 January) used to be a stylist and she lives in the most divine house on the beach in Langebaan. She’s friendly and down-to-Earth and her mussel bobotie is the stuff of legends. What new food trends do you try? I try not to be too trendy on the show, but a lot of people are turning to pork these days. It really is the most affordable meat. There are the most divine sticky Asian pork rashers (see the recipe right here). It’s only a handful of ingredients and takes minutes to prepare and cook – my kind of food. What’s your favourite appliance? I couldn’t live without my handheld blender. I use it to chop herbs, make harissa, pesto – everything. I’d like a really good sound system in my kitchen and possibly a DJ. That is the role that my director Ben Heyns plays when we’re shooting. He has the best playlists. Are South Africans taking a keener interest in their health? I think that it’s a global phenomenon and I say hallelujah! I tend to stay away from fried food, desserts and the like in my real life, so it comes naturally for me to only feature them on occasion on Just Cooking. Which dish did the crew pounce on when filming wrapped? They are always very appreciative and loved the Indian spiced chicken (episode 1) and the chicken and coconut milk broth (episode 9). What are your most important tips for catering for large groups? Don’t panic! • A turkey is just a big chicken. • Ask for help. People love to feel useful and involved – don’t soldier on alone; nobody likes a martyr. • Everything is better when you do it with a glass of wine and a few good tunes in the air. • Try make food that everyone will eat rather than catering to everyone’s real or imagined dietary demands. People who genuinely have allergies or strong culinary ethics are usually quite happy picking and choosing from what’s on offer.