Healthy dairy treats

Locally grown strawberries and double-cream yoghurt infuse this elegant, fluted ring cake. It’s a showstopper on a celebration table, but equally good at picnics or as a Summer afternoon tea treat. Preheat oven to 160C and grease a 22cm bundt cake tin.

Separate the eggs into two bowls: one for yolks and one for whites. Whisk the egg whites until stiff peaks form. Add yoghurt, and sugar to the egg yolks and whisk until the mixture is light and fluffy.

While whisking slowly pour the oil into the yolk mixture. Gradually add the flour to the yolk mixture, whisking until just combined. Fold the whisked egg whites into the batter.

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Dust the strawberries in a little flour, then gently fold them into the batter. Pour the batter into a greased Bundt tin. Bake for 50 minutes, test whether the cake is done by inserting a skewer, if it comes out clean the cake is done.

Once cooled, glaze the cake with icing and decorate with fresh strawberries. For the glaze, whisk together yoghurt, lemon juice and icing sugar in a bowl. Refrigerate for 30 minutes before glazing.

These crispy and tender wings get their succulence from a flavour-packed buttermilk marinade before being roasted to perfection. Served with a citrus maas dip and creamy blue cheese dip. Combine the buttermilk, onion powder, salt, pepper and smoked paprika in a bowl.

Add the chicken wings and toss together. Cover and leave to marinate in the fridge for 4 hours.Line a baking tray with baking paper. In a shallow bowl, mix the bread crumbs and garlic flakes.

Take a piece of chicken, shake off any excess buttermilk and coat well in the crumbs. Place on the tray and repeat with the remaining chicken. Refrigerate for 20 minutes, then preheat the oven to 200°C.

Drizzle the chicken with olive oil and bake for 20 minutes. Turn each wing over and bake for a further 20 minutes, or until cooked through. Serve hot with citrus maas dip and blue cheese dip.

Place all of the ingredients in a small bowl and mix well. Set aside in the fridge. To make the blue cheese dip: Place the sour cream in a small saucepan.

Crumble in the blue cheese. Heat gently while stirring, until the cheese has melted. Remove from the heat and whisk in the mayonnaise and lime juice. Season to taste, then transfer to a bowl and refrigerate.

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