Ready your shopping list: these are the 5 meals you’re making this week

Prawn toast

In the March issue of TASTE (on sale now), we take a look at Cape Town’s new favourite dish: the prawn toast from Bao Down. This week, rather than attempting to recreate the cult favourite, make Abigail’s easy home-made prawn toast.

Get the recipe here.

Pork banger and naan pizza

Using naan bread as a pizza base? Genius!

Get the recipe here.

The new cover: Home-made pasta with hazelnut butter sauce and Gorgonzola

Meet the cover of the new issue of TASTE! Sure, it calls for home-made pasta, but if you’re pressed for time, store-bought pasta will work just fine. TBH, we’re just here for that hazelnut butter sauce.

Get the recipe here.

Lentil, grilled brinjal and butternut salad with tahini dressing

You’ll want to commit this tahini dressing to memory. It’s a salad game changer!

Get the recipe here.

What Kate Ate: creamy mushroom and pork pasta

TASTE editor Kate Wilson made a version of this recipe as part of her 2019 resolution is to cook one new dish every week. “The dish was unspeakably delicious,” says Kate. “Brown butter will do that.”
(Read more What Kate Ate columns here.)

Get the recipe here.