Christmas recipes: A relaxed summer table with big flavour

Hosting over the holidays in South Africa has its own rhythm. Long, sun-filled days melt into slow evenings, friends linger around the table, and the food needs to work just as hard as the host, without demanding all your time in the kitchen.

Rather than overcomplicating the menu, festive hosting is about choosing dishes that feel special yet effortless. A standout main, a selection of reliable sides and fresh, vibrant vegetables come together to create a table that’s generous, relaxed and unmistakably summer-ready.

This menu does exactly that, anchored by a beautifully roasted leg of lamb, paired with crowd-pleasing potato sides and fresh greens that balance richness with brightness. It’s the kind of spread designed for sharing, second helpings and unhurried conversations.

For the star of the show, the meat, I opted for something a little different this year. Instead of the usual turkey or ham, a roasted leg of lamb takes centre stage, deeply flavoured, celebratory and perfectly suited for Christmas. This recipe comes from beloved TV chef Siba Mtongana and delivers both impact and ease.

Roasted herb-crusted leg of lamb

Serves 6
🥣 15 minutes
⏲️ 1 hour 20 minutes



Ingredients

• 1 x 1.2 kg leg of lamb

• 2 t fresh rosemary chopped

• 1 t sea salt

• 1 head garlic, halved

• 1 T olive oil

• 2 T Dijon mustard

• For the herb crust, mix:

• 250 g dried breadcrumbs

• 2 t rosemary, very finely chopped

• 2 T Italian parsley, finely chopped

• 2 T fresh mint, finely chopped

• sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 200°C and line a roasting pan with baking paper.

2. Make small incisions all over the lamb using a sharp knife.

3. Mix the rosemary and salt and rub onto the meat until well coated. Add the garlic to the tray. Roast for one hour.

4. Remove the lamb from the oven.

5. Drizzle with the olive oil and brush with the mustard.

6. Carefully press the crust mixture onto the lamb (you can add a little olive oil to the mixture to help it spread better). Return to the oven and cook for a further 20 minutes for medium-rare.

7. Remove the leg of lamb from the oven and let it rest for at least 5 minutes. Gently carve and serve with the roasted garlic.

For a simple gravy recipe, click here.

Then, of course, the sides that bring this festive feast together. Potatoes offer ease, flexibility and broad appeal, making them a dependable choice for hosts who want festive food without unnecessary complication.

Smashed baby potatoes – chilli, thyme and ynamite Sauce

A crisp, flavourful option suited to braais, shared plates or casual festive gatherings.

Smashed baby potatoes with chilli, thyme and dynamite sauce. Photo: Supplied

Ingredients

Potatoes:

• 680 g baby potatoes

• 30 ml olive oil

• 2 g chilli flakes

• 3 g fresh thyme leaves

• Salt and pepper

Dynamite Sauce:

• 120 g mayonnaise

• 15 ml sriracha

• 5 ml lime juice

• 3 g garlic powder

• 1 g smoked paprika

• 7 ml honey

Method

1. Rinse the potatoes and place them in a pot of cold, salted water.

2. Bring to a boil, reduce the heat and simmer for 15–20 minutes until fork-tender.

3. Drain and let them steam-dry.

4. Heat the oven to 220°C and line a baking sheet.

5. Place potatoes on the sheet and gently smash each to a 1–2 cm thickness.

6. Mix olive oil, chilli flakes, thyme, salt and pepper, then drizzle over the potatoes and coat well.

7. Roast for 25–30 minutes, flipping halfway, until golden and crisp.

Dynamite sauce

Mix all sauce ingredients and adjust to taste.

To serve, place potatoes on a platter, drizzle with the sauce and serve the rest on the side.

Parmesan roasted potatoes

Parmesan roasted potatoes. Photo: Supplied

Ingredients

• 40 g finely grated Parmesan

• 60 g all-purpose flour

• 6 g sea salt1 g

• ground black pepper

• 1.6 kg large boiling potatoes, peeled and quartered lengthwise

• 110 g unsalted butter, melted

Method

1. Preheat oven to 175°C.

2. Spread Parmesan on wax paper and let it air-dry for 1 hour.

3. Rinse quartered potatoes under cold water and drain.

4. Combine dried Parmesan, flour, salt and pepper in a large sealable bag.

5. Add potatoes and shake well to coat.

6. Pour melted butter into a large shallow baking pan.

7. Arrange potatoes in a single layer and roast for about 1 hour and 15 minutes, turning twice, until golden and crisp.

Sautéed tenderstem® broccoli with garlic and chilli oil

Chef Raymond's Sautéed Tenderstem® broccoli with Garlic & Chilli Oil. Picture: Supplied

Ingredients

• 400g Tenderstem® broccoli

• ½ tsp salt

• 1 tsp vegetable oil

• ½ lemon juiced

• For the Infused Oil

• 1 clove of garlic, peeled

• ½ tsp chilli flakes

• 2 Tbsp olive oil

• Juice of half a lemon

To serve

• ½ cucumber, shaved

• Feta cheese, crumbled

• Pomegranate seeds

Method

1. Blanch the Tenderstem® broccoli for 1 minute in a large pot of salted boiling

2. water.

3. Remove from the boiling water and allow to dry on a plate with a paper towel

4. Make the infused oil by heating the olive oil in a pan and adding the garlic clove.

5. Gently swirl the garlic around in the oil for 2-3 minutes, then add the chilli flakes and mix.

6. Sauté the Tenderstem® broccoli in another hot pan with a teaspoon of olive oil.

7. Cook for about 1-2 minutes or until very hot.

8. Once the Tenderstem® broccoli is hot, add the infused oil and turn off the heat.

9. Season with salt and lemon juice and toss to mix well.

10. Serve on a bed of shaved cucumber, topped with crumbled feta and

pomegranate seeds.

And to drink?

A festive table deserves a wine that feels just as considered. Klein Constantia, recently ranked the number six Best Vineyard in the World and named Best Vineyard in Africa at the 2025 World’s Best Vineyards Awards, is a fitting choice for hosting.

Their Sauvignon Blancs are particularly worth noting. The estate has been recognised by Robert Parker’s Wine Advocate as producing three of South Africa’s top Sauvignon Blancs, while the 2022 vintage was named South Africa’s Wine of the Year by James Suckling.

Wine of Constantia dessert wine, Vin de Constance 2022. Photo: Supplied

Fresh, vibrant and distinctly local, it’s the kind of wine that pairs effortlessly with long lunches, warm evenings and a table shared with good company.

Together, these dishes strike the balance every host hopes for: food that feels festive but not fussy. It’s a menu that allows you to enjoy the day as much as your guests, whether you’re gathered around a formal table or serving family-style outdoors.

Add a few favourite salads, open something cold and let the conversation carry the rest. That, after all, is what holiday hosting is really about.

Happy holidays.