Cook’s tip

Food & Home - - The Week Ahead -

To avoid wastage, the fol­low­ing fresh in­gre­di­ents are used in more than one recipe in your weekly menu – for ease of ref­er­ence, please see the num­bered recipes on the open­ing page of this

fea­ture (page 41):

DOU­BLE-CREAM PLAIN/ GREEK YOGHURT

4, 7 & 8

FRESH BASIL

3&6

FRESH MINT

5&7

FRESH ROSE­MARY

1, 3 & 7

FRESH THYME

1&3

LEMONS

7&8

LIMES

5&6 PARME­SAN

2&3

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