THE TEAM SAYS: What’s your Jan­uary sur­vival strat­egy?

Woolworths TASTE - - Editor's Letter -

“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

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