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Spanakopita, the classic Greek dish, can be braaied very successfully by using mild coals and a hinged grid. So you braai it like a braaibroodjie, but it takes a bit longer.

After a big braai you sometimes have leftover braaied meat, what that is I cannot know but it will most likely include one or more of steak, lamb chops, chicken pieces, pork chops or ribs, sosaties from one or more of these animals, and boerewors. A great way to solve morning hunger is to use the leftover braai meat, debone it, finely chop all the meat, then fry that with an onion and bell pepper and then simmer it with spices, beans and tomatoes. In the leftover meat scenario I am describing, you should and probably will have half a bottle of open wine somewhere, so we use some of that as well.

What we’re doing here is taking the tomato and onion out of the braaibroodjie and using them to make a soup potjie. The braaibroodjies now only have cheese, and they are dipped in the soup once braaied golden brown and crisp. Cheesewise it works well to have yellow cheddar to contrast with the white mozzarella, which elevates the looks on serving.

My Rusks Ingredients 500 g butter (one big block) 1½ cups sugar 1 bottle buttermilk (500 ml) 3 eggs 1 kg cake flour 2 Tbsp

This authentic Sri Lankan Curry recipe is hands-down the best curry you will ever make. It’s full of flavour and so delicious!