Christmas often means blue skies, warm afternoons and families gathering around the braai rather than a fireplace.

Heavy roasts with rich gravies don’t always suit the summer heat, which is why the chef lecturers at Capsicum Culinary Studio have put together a bright, fresh and easy-to-prepare festive menu that’s perfect for East Rand celebrations.

These dishes embrace relaxed outdoor dining, ideal for long lunches on the patio, poolside gatherings, or balmy evening dinners after the heat of the day.

Best of all, the recipes are simple, quick to prepare and full of flavour, so you won’t be stuck in the kitchen while everyone else is enjoying the festivities.

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Citrus and herb roast chicken with summer salsa (serves 6)

A light, aromatic and juicy roast that pairs perfectly with a chilled glass of white wine, ideal for a Christmas lunch.

Ingredients
For the chicken:
1 whole chicken (1.8–2 kg)
2 tbsp olive oil
2 tbsp softened butter
Zest of 1 lemon + 1 orange
4 garlic cloves, minced
1 tbsp fresh thyme leaves
1 tbsp chopped rosemary
Salt and pepper
1 lemon, quartered
For the summer salsa:
1 mango, diced
1 cup pineapple, diced
½ red onion, finely chopped
1 small cucumber, diced
1 red chilli, finely chopped (optional)
Juice of 1 lime
Small handful of coriander or mint, chopped
Method
Heat the oven to 200°C. Pat the chicken dry and rub with oil, butter, zest, garlic, herbs, salt and pepper, including under the skin. Place lemon quarters inside the cavity and roast for approximately 75 minutes or until juices run clear. Rest for 10 minutes before carving.
For the salsa, mix all ingredients and spoon over the chicken just before serving.

Salmon with honey-lime glaze and fresh dill (serves 6–8)

Perfect for the braai, a beautiful centrepiece for outdoor dining on a warm Boksburg afternoon.
Ingredients
1 whole salmon side (1 to 1.2 kg)
3 tbsp honey
2 tbsp soy sauce
Juice and zest of 2 limes
2 tbsp olive oil
2 garlic cloves, minced
Fresh dill, chopped
Salt and pepper
Method
Heat the braai to medium and oil the grill. Mix honey, soy, lime, oil and garlic. Season salmon, brush generously with glaze and grill for 10–12 minutes until just cooked. Top with fresh dill and serve with lime or lemon wedges.

Mediterranean couscous salad with feta, tomato and basil (serves 8)

A cool, vibrant side that pairs beautifully with roast chicken or braai-grilled salmon.
Ingredients
2 cups couscous
1 tbsp olive oil
2 cups hot vegetable or chicken stock
1 cup cherry tomatoes, halved
1 Lebanese cucumber, diced
1 red capsicum, diced
½ red onion, finely chopped
½ cup sliced Kalamata olives
150 g crumbled feta
1 cup basil leaves, torn
Dressing:
¼ cup olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
Salt and pepper
Method
Pour hot stock over couscous, cover for 5 minutes, then fluff with a fork. Add vegetables, olives and feta. Whisk dressing ingredients and toss through. Add basil before serving.

Strawberry and lemon cream pavlova (serves 8–10)

A light, cool and fruity dessert – truly Christmas in the Southern Hemisphere.
Ingredients
Pavlova:
4 egg whites
1 cup caster sugar
1 tsp white vinegar
1 tsp cornflour
1 tsp vanilla
Topping:
300 ml cold thickened cream
2 tbsp icing sugar
Zest of 1 lemon
1 cup sliced strawberries
½ cup blueberries or raspberries
Mint leaves
Method
Preheat the oven to 120°C. Beat egg whites; gradually add sugar until glossy. Fold in vinegar, cornflour and vanilla. Shape on a lined tray, leaving a shallow centre. Bake 60 minutes, then cool in the oven. Beat cream with icing sugar and lemon zest, spoon into the pavlova and top with berries and mint.

Sparkling summer spritz

Light, refreshing and perfect for hot Boksburg afternoons.
Ingredients
60 ml elderflower liqueur (or limoncello)
90 ml prosecco
30 ml soda water
Mint leaves
Ice
Lime or cucumber slices
Method
Build over ice, garnish and enjoy.

Tropical Fizz Cooler (non-alcoholic)

Refreshing, fruity and great for children or non-drinkers.
Ingredients
½ cup pineapple juice
¼ cup orange juice
Sparkling water or soda
Fresh lime wedge
Mint
Method
Mix juices over ice, top with sparkling water, squeeze the lime and garnish.

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