Instructions:
step 1 Preheat oven to 200°C (400°F). For the glazed drumsticks, mix BBQ sauce, honey, and soy sauce. Season the chicken and bake for 30-35 minutes, basting halfway with glaze.
step 2 Brush gammon slices with mustard and brown sugar or honey. Grill or pan-sear for 2-3 minutes per side until caramelized.
step 3 For beef stew, brown the beef in oil, then add onion, garlic, and spices. Stir in tomato paste and cook for 2 minutes. Add water and stock cube. Simmer for 45-60 minutes until tender.
step 4 Cook rice with turmeric and salt. In a separate pan, sauté peas, carrots, and sweetcorn. Mix with cooked rice.
step 5 For chakalaka, fry onion and pepper in oil, add curry powder, carrot, and baked beans. Simmer for 10 minutes.
step 6 Sauté green beans and mushrooms in butter. Add boiled potatoes and season to taste.
step 7 Mix cabbage, carrot, mayo, vinegar, salt, and pepper for coleslaw.
step 8 Toss beetroot with vinegar, sugar, and salt.
step 9 Mix grated carrot, grated apple, orange juice, and sugar for carrot salad.
step 10 Assemble garden salad with fresh lettuce, cucumber, and tomatoes. Drizzle with dressing.
step 11 Top halved potatoes with cheese, season, and broil until cheese is golden. Garnish with parsley.
Storage and Reheating Tips:
Store each component in separate airtight containers for up to 3 days in the fridge. Reheat stews, chicken, and rice in the microwave or on the stove. Fresh salads are best served cold and should not be reheated. Avoid freezing creamy or dressed salads, but stews and rice freeze well for up to a month.
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