Latest recipes from La Motte

Recipe by Sophia Lindop. Recipe Serves 8 to 10 For the brownie 75 g butter 120 g good quality 70% dark chocolate 1 egg 75 g castor sugar 10 ml strong black coffee 25 g cake flour A very small pinch of salt ½ tsp vanilla essence ¼ tsp crushed chillies For the dome 75...

We love this recipe for a DIY poke bowl by Sam Linsell. She says: "You can use fresh salmon, trout, or tuna in this recipe. Make all the components in advance and then assemble just before serving. This is a great opportunity for people to DIY their own bowls. Season the cooked and cooled rice...

Making the most of seasonal blood oranges, this zesty recipe by Georgia East combines different textural ingredients to produce a light and flavourful supper salad that is robust enough to serve on its own. Seared Squid, Blood Orange & Fennel Salad Prep time: 45 mins /Cook time: /Serves: 4 Ingredients 1 kg baby (or Patagonian)...

The traditional sweet and sour beetroot salad is very popular in South Africa, but this easy alternative way with beetroot is set to become a new favourite! Beetroot Salad with Feta, Orange and Nuts Ingredients 3 medium beets, prepared and cleaned and wrapped in foil 1 orange (peeled and cut into segments) Rocket leaves Mint leaves...

"Quiche can be eaten warm or cold and can be made in advance and reheated. Make the shallot filling in advance as this takes a little longer. When baking the filled quiche, place the tart tin on a baking tray before putting it in the oven. It makes the taking in and out much easier,...

  "Following in the footsteps of the ultimate Italian tricolour salad, the classic caprese, this twist uses  grilled nectarines and slivered red onion to elevate the juicy sweetness of ripe stone fruit to another level. The combination of creamy burrata cheese, punchy herbs, crunchy almonds, extra virgin olive oil and ripe stone fruit is simply...

Recipe: Georgia East A decadent dish ideal for cool weather - tender ravioli made from scratch and filled with a rich combination of roasted mushroom and ricotta. An unctuous bone marrow butter sauce finishes off the dish. Prep time: 1 hour /Cook time: 3 mins /Serves: 2-4 You will need: 3 XL organic eggs 300g...

Recipe: TheFoodFox "Patagonian calamari is not expensive and makes a very popular starter or addition to your mezze spread. The key to cooking them successfully is a searing hot pan, doing batches so you don’t crowd it. The pan sauce is totally addictive, so be sure to serve fresh bread on the side to mop...

Waterblommetjies (Aponogeton distachyos), also known as Cape pondweed, are bulbous plants that thrive in slow moving water dams, particularly in the Western Cape. The flowers or stems of these plants are used in traditional soups and stews (bredies). Sorrel is a natural accompaniment to waterblommetjies. Cultivated or wild sorrel can be used. If using cultivated...

"There are few things that beat the sight and smell of hearty meatballs in a thick sauce. Served with freshly cooked pasta and parmesan cheese, its comfort food that dreams are made of. These beef meatballs are made with lots of black pepper and are smothered in a bright punchy sauce made with canned tomatoes,...