If you love cooking, or even just enjoy food for food's sake, you should visit Henrie's Hotch Potch, the Highlife regular recipe column for a truly amazing website: www.iafrica.com.

A food guru if ever there was, Henrie Geyser does not supply just any old kind of recipe, randomly pinched from the yellowing pages of Your Average Cookbook. Rather, the wondrous menus that grace the pages of Henrie's Hotch Potch each week have come to exist through endless experimenting and tasting, night after night of gleeful peeling, chopping, stirring, stuffing, straining, baking, grilling, frying and braaiing - wooden spoon in one hand, glass of wine in the other.

We are fortunate enough to have been given permission to reproduce a few of Henrie's recipes, just so that we can get a taste! To visit Henrie at the iAfrica web site where he updates his column every Friday with a full menu of Starter, Main Course and Dessert - click here

Ingredients

1kg salmon fillets, skinned
3/4 cup sugar
3/4 cup water
2 teaspoons pickling spice
2 onions, peeled and sliced
3/4 cup vinegar
4 bay leaves
salt to taste
black pepper
1 lemon, sliced into rounds, not peeled

• Arrange the sliced onions and bay leaves at the bottom of a pot.

• Place the fish on the onion.

• Mix the rest of the ingredients and pour over the fish.

• Place lemon slices on top of the fish.

• Cover and marinade overnight.

• To cook simmer on stove for 30 minutes over medium heat.

• Let it cool and refrigerate.

This dish should be served well chilled. Serve with tossed green salad, and boiled potato or potato salad.

Serves 4

Henrie

To visit Henrie at the iAfrica web site where he updates his column every Friday with a full menu of Starter, Main Course and Dessert - click here