The ultimate (and hearty) Father’s Day menu

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AJ
Amaarah January 3 min read ▪ June 13, 2025 ▪ Photography: Anett Velsberg // Samantha Pinto // HMimages.co.za

Chilly weather, warm hearts and full bellies spell perfection for Father’s Day.

We’ve put together the ultimate winter menu to spoil dad with hearty, comforting dishes from start to finish. 

Starter: Roast carrot soup with ginger and lemongrass

  • Serves 4

Ingredients

  • 500g carrots, peeled and chopped
  • 4 Tbsp olive oil
  • Salt and pepper
  • ½ onion, peeled and chopped
  • 3 cloves garlic, peeled and crushed
  • 1 stalk lemongrass, sliced into 2cm pieces
  • 1 Tbsp peeled and finely chopped ginger
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 700ml vegetable stock
  • 200ml coconut milk
  • 1 lime, juiced

AV

Anett Velsberg
‧ Recipe, styling and photography

Method

  1. Preheat oven to 200°C.
  2. Place carrots on a baking tray. Drizzle with 2 Tbsp oil, season with salt and toss to coat. Roast for about 1 hour, until tender.
  3. Heat 2 Tbsp oil in a pan and fry onion, garlic, lemongrass, ginger, coriander and cumin for 3-5 minutes, until spices are fragrant and onion is soft.
  4. Add the vegetable stock and bring to the boil. Then reduce heat to low, cover and simmer for 10-15 minutes.
  5. Pick out lemongrass stalks and add roasted carrots. Simmer for another 25-30 minutes, until carrots are very soft.
  6. Add coconut milk. Remove soup from the heat and blend.
  7. Season with lime juice, salt and pepper. Return to low heat until heated through.

Main: One pot chicken dinner

  • Serves 4

Ingredients

  • 1kg chicken drumsticks & thighs
  • Glug of olive oil
  • 6 carrots, peeled and halved
  • 6 beetroots, quartered
  • 4 sprigs thyme
  • 2 cloves garlic, sliced
  • 1 tsp paprika
  • 1 cup white wine

MW

Amerae Vercueil
‧ Recipe & styling

SP

Samantha Pinto // HMimages.co.za
‧ Photography

Method

  1. Brown chicken pieces in some olive oil. Add carrots, beetroots, thyme, garlic and paprika. Fry on low for 10 minutes.
  2. Add wine and cover with the lid on the pot, leaving it open a crack. Simmer for 20 minutes, until the veggies are tender and the chicken is cooked. Season with salt and pepper.
  3. Serve over couscous with a green salad.

Dessert: Maize malva pudding

  • Serves 4

Ingredients

  • 200g caster sugar
  • 2 eggs, at room temperature
  • 1 Tbsp smooth apricot jam
  • 250g maize meal
  • 1 Tbsp bicarbonate of soda
  • 1 tsp salt
  • 2 Tbsp butter
  • ½ cup milk
  • 1 Tbsp vinegar
  • 1 Tbsp vanilla essence

Method

  1. Preheat oven to 180°C.
  2. Beat the caster sugar and eggs until fluffy. Whisk in the jam.
  3. Sift the maize meal, bicarb and salt into a separate bowl.
  4. Melt the butter in a small pot over medium heat. Add milk, vinegar and vanilla essence.
  5. Add both the butter mixture and the egg mixture to the dry ingredients and mix well. Pour into a 2L ovenproof
  6. Bake for 45 minutes, until the top is nicely browned. Serve with custard.

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The ultimate (and hearty) Father’s Day menu
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