Food and drinks editor Buhle Mbonambi picked some of his favourite recipes by Susan Greig from Conde Nast House & Garden Gourmet’s cookbook,

Serves 6 For the lamb 12 lamb cutlets, trimmed For the marinade 2tbs soy sauce 2tbs castor sugar 2tbs mirin 3cm ginger, peeled 3 garlic cloves, peeled 2tbs fresh pineapple, chopped 1tsp chilli powder 1tsp sesame oil For the chilli sauce 2tbs chilli paste 1tbs rice-wine vinegar 1tbs castor sugar For the spicy sesame cucumbers 1 long cucumber, peeled and cut into ribbons 1tbs toasted sesame seeds 1tbs rice-wine vinegar 1tsp chilli flakes 1tbs sesame oil 1tbs castor sugar Whizz the marinade ingredients together in a food processor. Pour over the chops and marinate overnight. Mix the chilli sauce ingredients together and set aside. Fire up your braai. Wipe the excess marinade off the lamb chops and brush lightly with a little oil to keep from sticking. Grill for 2 minutes on each side, then brush a small amount of chilli sauce on both sides. Whisk together all the ingredients, except the cucumber. Place the cucumber ribbons in a bowl and drizzle over the dressing. Toss to coat. Serve with the lamb and chilli sauce.

SUSAN Greig has been a contributor to Conde Nast House & Garden Gourmet since the magazine’s inception in 2012. So it’s little surprise that her recipes have made it into the magazine’s cookbook celebrating five years of recipes, The Gourmet Cookbook.

The recipe book is divided into five chapters – Aperitifs and Appetizers, Starters, Mains, Sides and Salad, and Dessert. And there are accompanying menu suggestions to tailor-make a stylish dinner party, an alfresco lunch, a festive feast or a laid-back family meal.

The book, which was curated by food editor and cookbook author, Bernadette le Roux, is available for purchase at Woolworths and various book stores for R420.