Prep Time: 20 Minutes Cook Time: 35 Minutes Serves: 4 Servings Tender, pan-seared pork meets sweet caramelised apples, crispy baby potatoes and fresh green beans, all brought together with a silky Dijon sauce. Finished with our Rosemary, Thyme & Roasted Garlic mi butter, this is a beautifully balanced dish rich, savoury, fragrant and made for gathering around the table. Ingredients For the Pork 600–700 g pork tenderloin 1 tsp salt ½ tsp freshly ground black pepper 2 g

Prep Time: 25 Minutes Cook Time: 25 Minutes Serves: 2 Servings A light yet flavour-packed dinner featuring juicy garlic butter shrimp served over tender cauliflower rice. Finished with mi butter Lemon & Black Pepper, fresh herbs and a squeeze of lemon for a bright, restaurant-quality meal made effortlessly at home. Ingredients For the cauliflower rice 3 cups cauliflower rice 1 tbsp olive oil 1 tbsp mi butter Lemon & Black Pepper 1 garlic clove, finely chopped 2 tbsp fresh

Prep Time: 30 Minutes Cook Time: 3 Hours Serves: 4 Servings Slow-cooked and full of flavour, this oxtail is the kind of dish that rewards patience. Rich, tender and deeply savoury, it’s gently braised with tomatoes, red wine, herbs and a generous spoonful of mi butter for a beautifully silky sauce. Finished with mi Salt Blend – Rosemary Sea Salt, it’s the ultimate cold-weather comfort meal. Ingredients 1.5 kg oxtail 2 tbsp mi butter 1 onion, diced 3 garlic cloves, minced 2

Prep Time: 15 Minutes Cook Time: 30 Minutes Serves: 4 Servings Fresh mussels, creamy garlic, fragrant herbs and mi butter come together in this beautifully simple dish. Quick to prepare but full of flavour, the mussels are gently cooked until tender and finished in a rich, velvety sauce. Serve with warm crusty bread for soaking up every last drop. Ingredients 1 kg fresh mussels, cleaned 2 tbsp olive oil 4 garlic cloves, finely chopped 1 small shallot, finely diced 125 ml dr

Prep Time: 20 Minutes Cook Time: 25 Minutes Serves: 4 Servings A generous platter of fresh seafood, simply seasoned with mi Salt – Thyme Sea Salt and finished with a bright, buttery lemon and black pepper sauce. The seafood is cooked until tender and succulent, then generously drizzled with the warm mi butter sauce for a rich, zesty finish. Ingredients For the seafood platter 500 g prawns, cleaned and deveined 500 g calamari, cleaned and sliced 500 g mussels, cleaned 50

with mi butter Sea Salt & Black Pepper Serves: 4 Prep: 10 min | Cook: 30–35 min Ingredients 300 g Arborio risotto rice 250 g mushrooms, sliced 2–3 tbsp mi butter Sea Salt & Black Pepper 1 small onion, finely diced 2 garlic cloves, minced 1 litre vegetable or chicken stock, kept warm 100 ml dry white wine (optional) 50 g Parmesan, finely grated 2 tbsp fresh thyme Salt & black pepper, to taste Parmesan shavings, to serve Method Sauté the mushrooms: Melt 1 tbsp Mi Butter in a la

with Baby Potatoes & Asparagus Serves: 4Prep: 15 min | Cook: 25–30 min Ingredients 4 salmon fillets 2–3 tbsp mi butter Chives, Lemon & Roasted Garlic 500 g baby potatoes 1 bunch asparagus 1 lemon, sliced 1 tbsp olive oil 1 tsp fresh thyme leaves Salt & freshly ground black pepper Fresh thyme, to garnish Method Roast the potatoes: Heat oven to 200°C. Toss baby potatoes with olive oil, salt, pepper and thyme. Roast for 20 minutes. Prepare the salmon: Pat salmon dry and season l

Recipe by Vhongani. Photo by Vhongani

Recipe by Vhongani. Photo by Vhongani

Recipe by Vhongani. Photo by Vhongani

Recipe by Vhongani. Photo by Vhongani

Recipe by Vhongani. Photo by Vhongani

Recipe by Vhongani. Photo by Vhongani

Recipe by Vhongani. Photo by Vhongani

Recipe by Vhongani. Photo by Vhongani

Recipe by Vhongani. Photo by Vhongani

Recipe by Vhongani. Photo by Vhongani

Recipe by Vhongani. Photo by Vhongani

Recipe by Vhongani. Photo by Vhongani

Recipe by Vhongani. Photo by Vhongani