Chakalaka Wimbledon hosted a potjie competition on 20 March. Spyker was the winner, receiving a Klipdrift hamper! Here is his winning recipe which will feed 6-8 people and cost approximately £45.

- 1 onion
- ¾ cup olive oil
- 1kg Oxtail
- 1kg lamp neck
- 1kg small potatoes
- 500g small carrots
- 500g butternut
- 4 baby marrows
- 1 packet/tin mielies
- 1 packet green beans
- 1 packet fresh mushrooms
- 250ml red wine
- 500ml Coke
- 500ml fresh dairy cream

Seasoning – marinda salt, pepper, Robertson steak and chops, garlic flakes, Worcester sauce, Knor oxtail soup powder, Mrs Balls chutney

- Fry the onion in oil and add garlic flakes into the pot.

- Add oxtail and sheep neck in pot and fry until meat and onions are brown.

- Spice the meat with marinda salt, Robertson steak and chops and Worcester sauce.

- Add red wine, coke and 1½ cups of water and place the lid on pot and allow the pot to do it’s thing.

- After 90-120 minutes, add the small potatoes and carrots and 1½ cups of water. Let the pot cook for another 15-20 minutes. (At this stage the pot may not be stirred any longer or else the veggies will smash.)

- Cut the butternut in rings and place it on top of the potatoes and carrots.

- Cut the baby marrows in big chunks and place on top again, followed by the small mielies, green beans and mushrooms.

- Place the lid on pot for 10-15 minutes whilst making the sauce.

- In a separate pot, add 500ml dairy cream, 3/4 cup water, oxtail soup, 100ml Mrs Balls chutney and stir the mixture on a heated plate.

Eat and enjoy.