It’s World Water Day – save on washing-up water with this almost no-dishes menu

Caveman fillet with anchovy butter

Ever heard of clinching? It’s when you cook your meat directly on glowing coals. It’s a big trend at the moment and it couldn’t be easier: season a 1 kg fillet of beef with salt and pepper, allow it to come to room temperature, then place directly onto hot coals, turning every two minutes. Remove the fillet from the coals, wrap it in foil and let it rest for 5 minutes. Slice thinly, top with anchovy butter (whizz 250 g of butter with 4 garlic cloves, lemon zest and 10 anchovy fillets) and serve in the foil parcel. Pass around with slices of sourdough or ciabatta.

Blue cheese baked gem squash

The best part about these babiesisthat they’re their own self-contained bowls. Simply wait until cool enough to handle, then dig in with a spoon. To make, cook 6 halved and seeded gem squash in salted boiling water for 10 minutes or until tender. Remove from the water, drain and place on a baking tray. Preheat your oven’s grill. Tear the leaves off 2 thyme sprigs and scatter them over the gem squash. Dot 150 g Gorgonzola and100 g butter onto the gem squash and season to taste. Bake for 5 minutes or until the cheese is bubbling. You can also make these on the braai.(Tip: save the cooking water to use on your plants once its cooled down.)

Chocolate-chip stokbrood

Caution: cooking these campfire treats lead to impromptu singalongs. Sift 360 g flour, then mix with ½ t salt in a large bowl. Rub in 40 g butter until the mixture resembles breadcrumbs. Mix 250 ml warmed milk, 10 g dried yeast and 2 T sugar and allow to stand for 5 minutes, then pour into the flour and stir with a wooden spoon until the dough comes together. Turn out onto a clean, floured surface and knead the dough until it is smooth and elastic. Place the dough in a lightly oiled bowl and cover with a clean tea towel and allow to stand for an hour in a warm place, or until doubled in size. Roll out the dough on a clean, floured surface to a thickness of 2 cm, sprinkle over 100 g chopped milk chocolate and push the shards into the dough using the palm of your hand. Cut into 4 cm strips, and wrap around clean sticks, then braai over a fire until golden and cooked through.

Woolworths is doing its bit for water saving too. Watch one Woolies vegetable farmer explains how his team tackles water conservation and water recycling on their Clanwilliam farm. Through its Farming for the Future programme, Woolworths farms with tomorrow in mind – using water, fertiliser and pesticides responsibly.

Learn more about Today With Woolies here.