BLACK BEAN, PEAR AND CARROT SALAD

*** 300g black beans, soaked overnight 3T lime juice 3T orange juice 2УгТ grated lime or lemon rind %t ground cumin 5T extra-virgin olive oil salt and black pepper
*** 2 large mielies, boiled (or braaied), kernels sliced from the husk 2 pears, peeled, cored and finely julienned 2 carrots, peeled and finely julienned 4 spring onions, finely sliced
*** 1/г cup fresh coriander, chopped V2 cup fresh basil, snipped
*** 1T chopped jalapeno peppers or a pinch of chilli, if desired Bring a large saucepan of water to the boil, and cook the black beans for 30 to 40 minutes, or until tender. Drain and rinse under cold running water, and set aside.

In a separate bowl, whisk together the lime juice, orange juice, lime or lemon rind, cumin and olive oil. Pour the dressing over the beans and toss to coat. Season generously with salt and black pepper. Toss together with the remaining ingredients and serve. SERVES 4
ROAST PORK BELLY WITH MOSKONFYT- GLAZED CARROTS AND PARSNIPS
*** 2T oil sea-salt flakes white pepper 2t fennel seeds
*** a pinch of Five Spice powder 2kg pork belly, deboned, skin off and scored Char Siu sauce (find at Chinese supermarkets) 10 large carrots, peeled 10 parsnips
*** 1/з cup vegetable oil 2T moskonfyt (grape-must jam)
Preheat the oven to 180°C. Drizzle two tablespoons of oil, and sprinkle the sea-salt flakes, white pepper, fennel seeds and Five Spice over
a large, flat baking tray. Lay the pork belly on the tray, meat side down and rub sea-salt flakes into the scored rind. Roast for 1 hour and 45 minutes, remove from the oven and baste well with the juices, and enough Char Siu sauce to coat. Return to the oven for 45 minutes, basting at least once more. Remove from the oven, baste with the remaining juices and allow to rest for 10 to 15 minutes before serving.
Turn the oven up to its hottest temperature (220°C or more).
Peel or scrub the carrots and parsnips, and cut them into halves or quarters lengthways. Toss them in the oil before laying them out on a flat baking tray. Roast for 20 to 30 minutes until golden. Arrange the carrots and parsnips on a plate or platter, drizzle the moskonfyt over them and sprinkle sea salt on top. Serve with the roast pork belly and a simple cress salad. SERVES 8
CARROT AND ORANGE POUND CAKE
*** 4 medium carrots, peeled and sliced 3A cup butter
*** VA cups caster sugar 5 large eggs grated zest of one orange V/2 cup cake flour 2t baking powder Уд cup orange juice organic, granulated sugar for sprinkling Place the carrots in a small saucepan of boiling water, and cook until tender. Remove from the stove, drain and blend in a food processor to make a puree.
Preheat the oven to 180°C, and lightly grease and line a 27cm loaf tin. Cream the butter with the sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Add a quarter of a cup of carrot puree and the orange zest, beating to incorporate. Sift the flour and baking powder into the mixture and fold through until just combined, alternating with the orange juice as you go.
Spoon the mixture into the prepared loaf tin and sprinkle the organic sugar generously over it. Bake for 50 to 60 minutes, or until a cake tester inserted comes out clean. Allow to cool on a wire rack.
SERVES 6-8 С The Kitchen, 111 Sir Lowry Rd, Woodstock,
Cape Town, 021-462-2201, karendudlev.co.za