Jan Hendrik van der Westhuizen Roast Lamb

This leg of lamb is tender and juicy, with a flavourful herbed crust. It’s perfect served on a large platter with roast spring vegetables for a gathering of family or friends.
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Jan Hendrik van der Westhuizen Poached-naartjie crepes with salted caramel sauce

Heat a small nonstick pan and add enough butter to coat the base. Add a ladleful of batter to the centre of the pan and swirl to spread evenly. Fry for 30 seconds, then turn and cook the reverse side.
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