Warren Mendes shares his take on a South African one-tray classic - bobotie.

“Every South African bakery will sell milk tarts and every household will have their secret recipe. There is beauty in its simplicity. You can use store-bought shortcrust pastry to save time, but I suggest making it!“

Warren Mendes shares a comforting dessert that sits close to home.

Warren Mendes returns to the country of his birth to deliver a menu full of South African culinary quirks, including this bunny curry without a trace of rabbit.

“Monkey gland sauce, of course, contains no monkey. This term for barbecue sauce is firmly embedded in South African food culture.”

Chef and TV presenter Warren Mendes takes a South African trip down memory lane with these barbecued peri peri chicken wings.

“A melktert is synonymous with South Africa; you’ll find this dessert across the country. To give it a bit of a summer vibe, I’ve added sweet-sour passionfruit.”

“These flatbreads are a quick version of ‘roosterkoek’ – meaning ‘grilled cake’ in Afrikaans. They’re an easy way to make fresh bread just before you eat.” – Warren Mendes

“A braai will almost always have meat as a centrepiece, so having a great spice rub is key. This rub can be used for so many meats, like lamb chops, butterflied chicken or even a piece of eye fillet. Here, it provides the foundation for some finger-licking ribs, slow-cooked in the oven and charred on the braai.” – Warren Mendes

“Salad can be cooked on the braai (barbecue), too, and here it blisters tomatoes perfectly to intensify their sweetness and give them a bit of a smoky edge. Beans are eaten widely across South Africa, and turn this salad into a meal. You can add them to the spiced pickles 30 minutes before draining, as they’ll absorb all that incredible flavour!” – Warren Mendes

“‘Mielie’ is the term South Africans use for corn. White corn is used to make maize meal, but yellow sweetcorn still finds it way into many South African recipes – here it’s perfect for a handheld bite from the braai. Peri peri also has its origins in Southern Africa, where fiery-hot red chillies thrive. Portuguese influence on the food in Mozambique and South Africa inspired the recipe, which eventually spread to the rest of the world.” – Warren Mendes

“Chilli pineapple is a classic beach snack in Durban. Here, the sweet pineapple provides a little reprieve from the fiery chicken wings – making a perfect snack to eat while standing around the braai before the main event.” – Warren Mendes