Reuben says: My mom is famous for her Christmas trifle. I think one of the reasons hers is so good is because she gets the ratios of cream to custard, fruit and other ingredients just right.

Once you’ve mastered roosterkoek, you’ll be serving it at every braai. Use it for boerewors or prego rolls, or simply with jam and cheese.

Add a little chopped chilli to the mango chutney for an extra kick

Fish like Cape salmon, cod and yellowtail are popular on the braai, but there are many other suitable types. Ask your fishmonger’s advice, ensuring you don’t buy anything on an endangered list

Braaied vegetables make a delicious, healthy addition to any meat braai

Home-made sausage rolls will always beat the ready-made variety

Jan Braai suggests trimming the excess fat off before you braai the chops so that you’re left with a thin, crisp layer of fat

Replace the apricots with prunes, if you prefer

A lamb potjie can be made with whole shanks, neck chops or any other pieces marked for stewing