TZANEEN – Let’s talk Christmas lunch! The festive season is all about gathering as a family, sharing a good meal, and enjoying quality time together, without breaking the bank.

Times are changing, and these days presentation matters just as much as taste. After all, the number one food rule is: you eat with your eyes!

This year, Chef Tsibi shares some simple, tasty, and beautiful dishes you can make without overspending.

For sides, you can keep the traditional Christmas favourites, but elevate them just a little.

“Nothing completes a plate like potatoes. This year, instead of the usual potato salad, try something different, like lemon and herb roasted potatoes,” says Chef Tsibi.

Lemon and Herb Roasted Potatoes

Ingredients:

• Baby potatoes
• 3 cloves garlic, chopped
• Salt and pepper
• 1 tbsp honey
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 2 tbsp melted butter
• Fresh parsley, chopped

Method:

• Boil whole baby potatoes until soft, then drain.
• Place them in an oven tray and make thin slices halfway into each potato.
• Chop and add the garlic to the tray.
• Season generously with salt and pepper.
• In a separate bowl, mix honey, lemon juice, olive oil, and melted butter.
• Brush the mixture over the potatoes.
• Roast until the tops are crispy and golden brown.
• Remove from the oven and brush again with the mixture for extra flavour and shine.
• Sprinkle with freshly chopped parsley.

Another side could be roasted veggies: baby marrow, carrots and butternut.

Roasted Vegetables

Method:

• Cut all vegetables into even-sized pieces.
• Place on an oven tray and drizzle with olive or canola oil.
• Season using Knorr Roasted Veggies spice (use the full sachet).
• Rub seasoning in well and bake at 180°C until golden brown.
• Add sweet peppadews after cooking for extra sweetness and colour.

What is more refreshing than a good old garden salad?

Garden Salad

Ingredients:

• Mixed lettuce
• 1 red onion, sliced
• Cucumber slices (halved)
• Olives (Calamata preferred)
• Cherry tomatoes, halved
• Feta blocks

Method:

• Place lettuce in a serving bowl.
• In a separate bowl, mix the onion, cucumbers, olives, and tomatoes.
• Season with salt and pepper before adding to the lettuce; this boosts flavour.
• Combine everything and add feta before serving.

“Remember, veggies and salads don’t break the bank, so feel free to add beetroot or chakalaka as extra sides.”

For starches, you can’t possibly go wrong with savoury rice, samp, or breads, as long as your meat is saucy.

Here’s an idea: An easy, one-pan festive chicken meal with herbs, cranberries, oranges, and roasted vegetables.