THE TEAM SAYS: What’s your January survival strategy?
“I stay in the shade! And we do lots of seafood braais with snoek and yellowtail with garlic, apricot jam and butter. Sweet, sticky and so good!” – Alistair Fester
“I cook more in the evenings for the next day, which helps me save time and money, and hopefully repent for my holiday overindulgence!” – Hannah Lewry
“My husband makes a great dish using overripe tomatoes. He cooks them down with garlic, thyme and red wine vinegar and we eat it spooned over rice, or polenta cooked with a little stock and Parmesan.” – Katharine Pope
“We make an endof-the-month dinner with chilli, grated scraps of Parmesan, black pepper and chopped parsley mixed into pasta – usually a mix of all the quarter packets collected during the month.” – Abigail Donnelly
“My picky eaters get stock-standard sarmies, with the occasional treat. For myself, I pack leftovers. So if you see me eating lasagne three days in a row, you know what we had for Sunday lunch!”
– Liesl Nicholson
“We’ve started making big batches of Greek meatballs over the weekend –we just pop them into lunchboxes with a salad during the week.” – Jeanne Calitz