Gently spiced mince, a little sweet, a little sharp, baked under a wobbly egg custard. The Cape Malay classic that makes a Sunday feel like Sunday.

Curried, apricot-sweet lamb skewers marinated overnight and charred over the coals. Braai-day royalty.

Golden, pillowy fried dough split open and stuffed with curried mince. A weekend treat that tastes like childhood.

A proper Durban-style curry with whole spices, curry leaves and potatoes, on the table in under an hour.