Venison sausage casserole – a big, hearty, supremely comforting dish. These sausages are absolutely

It is the most delicious chutney, made with dried fruit, with a hint of chilli. It is used to add flavour to stews and curries or served as a side dip with cold meat or pies. One of the great things about this recipe is its versatility. It can be used as a condiment for sandwiches or burgers, as a marinade for meat dishes, or as a topping for rice or noodles. It is also a great addition to a cheese plate or charcuterie board. Chutney itself has its origins in India and other parts of South Asia. With the mixing of cultures through colonization by the British in India, traditional jamsincreasingly incorporated more savory ingredients as well as spices. The Dutch had already brought enslaved South Asians to the Cape by the time chutney had gained popularity in Europe as a luxury food item; however, the popularity of chutney in South Africa came about through Cape Malay influences during the Dutch enslavement of Malays and Indonesians.When making this recipe, be sure to use sterilized jars to ensure the chutney stays fresh for longer. It can be stored in the fridge for up to six months or frozen for even longer. South Africa is known for many dishes - the most iconic of all being Mrs Balls Chutney - spicy, fruity and delicious. It's made with minced dried fruit and onion, flavoured with a hint of chilli. It has a slightly sweet, tangy taste, with just enough heat from the chilli to give it a bit of a bite. Absolutely delicious served with a slice of pork pie and a chunk of cheese! One of my favourite combos is with pork pie and a few slices of cheese. There’s just something about biting into a pork pie with a taste of fruity, spicy chutney. Pure bliss. Boereboontjies – translating as “farmer’s beans” in English, this is a big hearty side that’s made up of buttery mash and green beans. When served alongside a hearty roast, this takes some beating While there are six flavours of Mrs H.S. Ball’s Chutney, the original remains a fan-favourite. The official recipe remains a secret.

Lamb bredie - a delicious lamb stew made with succulent lamb ribs, cooked in a pressure cooker with vegetables In the early seventies, Brooke Bond Oxo bought over the business, which was later sold to Unifoods. Still owned by them today, Mrs. Ball’s chutney is being made in Johannesburg and exported to Germany, Britain, New Zealand and Australia. The chutney recipe stayed in the family and was passed down to Amelia Adams, one of the daughters of Mr and Mrs Adams. She married Herbert Saddleton Ball, becoming Mrs Ball, and the family settled in the beautiful coastal suburb Fish Hoek, which is today part of Cape Town.Sherry vinegar - or any 'fruity' vinegar - don't use plain white or malted brown vinegar or the chutney will taste too acidic.