We’re having great fun giving heritage food a twist this September. It doesn’t come more quintessentially South African than pap and wors with tomato smoor. We turned it totally on its head, taking inspiration from Italian arancini. The Italians use leftover risotto to form small balls, often stuffed with cheese. They’re dipped into breadcrumbs and fried until crisp. So that’s exactly what we did! But instead of using risotto, we used pap. Nestled inside our pap arancini? Wors frikkadels of course!

A richly flavoured beef stew is always a winner. You could serve it with creamy mash but in this Heritage month we’re embracing our wonderful culinary culture by serving it up with dombolo. For those of you not familiar with dombolo, it’s a yeast-based bread that’s steamed instead of baked. You could make one large dombolo for slicing, but we decided on individual mini dombolos. And we packed it with extra flavour by replacing the traditional salt with our hugely versatile Cape Herb & Spice Mediterranean Roasts Rub.