1. Beans bunny chow

This hearty sugar bean bunny chow is packed with rich curry flavour and served in soft bread that soaks up every spoonful. Can’t find unsliced bread? Try Woolies’ mini loaves and make a mini version.

Beans bunny chow recipe

2. Samp-and-beans lamb curry

This recipe by Kim Bagley gives classic South African samp and beans a rich, comforting twist with tender lamb and warming curry flavours. This is a from-scratch situation: the beans are soaked overnight and cooked with the mutton to ensure maximum flavour, but you could also use canned beans to speed things up.

Samp-and-beans lamb curry recipe

3. Spanish-inspired baked beans

A rich tomato sauce, warming spices and hearty beans means this baked dish is full of bold flavour. Traditionally, it would have been cooked in a Mexican cazuela or clay pot, but a regular casserole dish will work, too. Serve with crusty bread.

Spanish inspired baked beans recipe

4. Butter beans with confit tomatoes

These baked beans are anything but ordinary. Cooked in a rich tomato sauce, this dish cries out for some toasted sourdough or a loaf of garlic bread for dunking.

Butter beans with confit tomatoes recipe

5. Butter bean cacio e pepe

This comforting twist on the Italian classic adds creamy butter beans to the pasta. With plenty of black pepper and a rich, cheesy sauce, it’s a simple yet satisfying dish that’s perfect for cosy winter meals. Plus, it’s ready in 30 minutes flat.

Butter bean cacio e pepe recipe

6. Spiced black-eyed pea fritters

Crispy on the outside and soft in the middle, these spiced black-eyed pea fritters are packed with flavour. Serve them as a snack, starter, or light meal for a comforting bite on a cold winter’s day. The beans need to be soaked overnight, but the actual prep is very quick.

Spiced black-eyed pea fritters recipe 

 7. Creamy green beans

Tender green beans coated in a rich, creamy sauce make this a simple but comforting winter side dish. It’s full of flavour and easy to serve alongside hearty mains. Bonus: this dish can be prepared in advance and frozen, so it’s great for meal-prepping, or to reduce the pressure at a dinner party.

Creamy green beans recipe

ALSO READ: 5 easy rainy day bakes to make with the kids this winter

Find more bean recipes here

This content was created with AI assistance, however it was fact-checked, edited and ideated by actual human beings at TASTE.

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Have you tasted Honeygold® grapefruit?

This citrus fruit, exclusive to Woolworths, has bright, sunshine-yellow skin.

In season from June to early November, this fruit’s sweet grapefruit flavour sets it apart:

• The skin is thinner, softer and easier to peel;
• They contain barely any seeds, making snacking all the more enjoyable;
• They’re sweeter and juicier than you’d expect.

We passed a few around the office and here’s what the team had to say (spoiler alert: no one could believe they were eating grapefruit!).

Plus, we made a smoothie that delivers the most satisfying, zesty citrus lift.

Honeygold® tropical smoothie

This vibrant drink showcases the sweet notes of Honeygold® grapefruit in both freshly squeezed juice and segmented fruit to deliver a zesty citrus lift that cuts through creamy mango and banana-flavoured milk in a refreshing tropical smoothie. A drizzle of wild blossom honey ties everything together with natural sweetness, while optional chia seeds and collagen powder add an additional boost.

Honeygold® tropical smoothie

Find more smoothie recipes here

Recipe and production: Marcelle van Rooyen

Food assistant: Chevonne Fourie

Videography: Romy Wilson

Photography: Jan Ras

Honeygold® grapefruit, exclusive to Woolworths, are refreshingly juicy and surprisingly sweet. Plus, they’re easy to peel and enjoy anywhere.

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Even simple meals should be something special, and they can be with one simple addition – Grana Padano. Whether you’re grating it over toast, using it to add savouriness to a soup or stew, or making a cheesy broth, Grana Padano is the secret ingredient you need.

Here are seven of our top recipes that show how Grana Padano takes your meals to the next level.

1. Easy French onion soup

A classic French onion soup is a thing of beauty, and if you make this cheat’s version you won’t have to tell a soul it took you less than 15 minutes. Woolworths’ luxurious readymade French onion soup is silky and flavourful but our secret ingredient is a Grana Padano rind. Drop it in for an extra umami punch and serve with sliced baguette topped with grated Grana Padano.

2. Salt bread

Japan meets Italy in this cheesy twist on salt bread. This is a fun project for a cold weekend indoors – Grana Padano adds even more saltiness, while ‘nduja paste brings some spice.

3. Grana Padano-and-chorizo stew

4. Charcuterie nachos

Who says nachos should only be topped with American-style cheese? We’ve elevated crispy nacho chips with salty Serrano ham, Grana Padano and olives, plus a drizzle of ‘nduja-flavoured mayonnaise for some creamy heat.

5. Grana Padano garlic bread

So what if it’s winter? We’re always here for a braai! And how do we make a braai on a cooler day feel a little more cosy? By elevating classic garlic bread with Calabrian chilli and Grana Padano.

6. Caesar salad with cheese crisps

This crisp, creamy Caesar salad is topped with savoury Grana Padano crisps instead of croutons for a deeper, nuttier crunch. A Grana Padano dressing also adds delicious richness.

7. Cheese palmiers and savoury twists

These two ways with nutty Grana Padano and buttery puff pastry are a must! They’re great for using up puff pastry offcuts or any lurking in your freezer. We used pancetta and Serrano ham, but you can use any cold meat you prefer.

Find more Grana Padano recipes here.

With its crystalline, crumbly texture and mild, delicate flavour, it’s no mystery why Grana Padano is so popular. Its consistently excellent quality is a result of each wheel being examined at nine months by an impartial technician from the official Consortium of Grana Padano. Only after it has their approval does a wheel of Grana Padano receive its iconic firebrand – your guarantee of authenticity and exceptional flavour. 

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With its small florets and long, slender green stems, Woolworths Tenderstem® broccoli is the kind of vegetable that makes you stop mid-shop, toss it into your basket and wonder why you haven’t been buying it all along.

A hybrid of Chinese kale (gai lan) and traditional broccoli, its mild, sweet, nutty flavour and tender texture runs from stem to floret, so there’s really no waste – you’ll want to eat the whole thing.

Best enjoyed steamed, roasted or even eaten raw, it’s as versatile as it is beautiful on the plate. We’ve done the hard work for you and incorporated it into two delicious recipes that are guaranteed to make Tenderstem® broccoli your new veggie staple.

Tenderstem® broccoli korma

This quick broccoli curry is about to become your favourite weekly vegetarian meal. Readymade korma sauce adds a delicious nutty flavour, while coconut milk enhances the creaminess. Include chunks of paneer for added protein and heartiness.

Tenderstem® broccoli korma

Tenderstem® broccoli mops with Gorgonzola-and-pecorino sauce

For an easy snack that also fulfils your veggie quota, try these broccoli mops. The Gorgonzola-and-pecorino sauce is decadent and creamy. Simply char the broccoli and use those stems to scoop up the delicious dip – no cutlery required!

Tenderstem® broccoli mops with Gorgonzola-and-pecorino sauce

Find more Tenderstem® broccoli recipes here

Recipe production: Marcelle van Rooyen

Food assistant: Bianca Jones

Photography: Shavan Rahim

Videography: Romy Wilson

Tender and juicy, and grown and handpicked, by expert farmers exclusively for Woolworths, Tenderstem® broccoli is best enjoyed as a snack with your favourite dip, in a flavourful curry, or simply steamed and served as a side. 

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There are few ingredients that deliver as much flavour with as little effort as Parmigiano Reggiano. Rich, nutty and deeply savoury, this iconic Italian cheese can transform the simplest recipes into something memorable. Whether you’re after a crunchy aperitivo snack or a bowl of pure comfort, these two recipes showcase the versatility of Parmigiano Reggiano in very different ways.

Parmesan crisps

Crispy, lacy and packed with cheesy flavour, Parmesan crisps are proof that sometimes the simplest recipes are the most impressive. You’d never guess these elegant crisps are made using leftover rinds of Parmigiano Reggiano. Serve them as a snack, add them to cheeseboards, or use them to bring crunch to soups and salads. They take just minutes to make, but instantly elevate any spread.

Parmesan crisps

A twist on pastina da Parmigiano Reggiano

If Parmesan crisps showcase Parmigiano Reggiano at its crunchiest, this pastina-inspired recipe highlights its creaminess. Inspired by traditional Italian comfort food, pastina da Parmigiano Reggiano usually uses small pasta shapes – although we used orecchiette – stock, butter and generous handfuls of finely grated cheese to create a silky, deeply satisfying bowl of pasta.

A twist on pastina da Parmigiano Reggiano

Find more Parmigian Reggiano recipes here

Food production: Marcelle van Rooyen

Food assistant: Bianca Jones

Photography: Shavan Rahim

Videography: Romy Wilson

Masterfully made in Italy with the same passion, expertise and dedication as it has been since the 12th century, Parmigiano Reggiano remains true to its heritage and flavour. Artisan cheesemakers use traditional methods of production, distinctive to the area of origin, to create the only authentic Parmesan cheese.

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If you need to make your Bolognese go even further, we have some tips and tricks for you to try.

1. GO TRADITIONAL

Aim for more sauce than mince in your Bolognese. According to TASTE food director, Abigail Donnelly, this is the more traditional way of making the dish. Adding less mince does not diminish the flavour of the dish at all. Mop it all up with lots of pasta and bread, and you’ll feed double the mouths for the same price.

2. VEGGIES ARE YOUR FRIENDS

We all know the trick of sneaking more vegetables in a Bolognese to get more food groups into the dish. But it can also help bulk up the sauce and stretch your Bolognese. Veggies such as carrots, peas and celery are good options to include. Since mince is arguably this most costly item in a Bolognese, you could skip it altogether and opt for a vegetarian version.

3. LOVELY LENTILS

Lentils are a great secret ingredient to add to Bolognese. They are unnoticeable in the sauce, as they cook down to almost nothing. If you find the lentils absorb some of the flavour of the sauce, add a dash of your favourite condiment to make up for it. TASTE’s head of digital, Katharine Pope, recommends Worcester sauce or miso paste.

4. A MEXICAN TWIST

Transform your Bolognese into a makeshift chilli con carne by adding canned beans into the mix. Baked beans, kidney beans, butter beans – any one of these pantry staples will help shake up this classic sauce and feed a lot more people for less.

5. ADD SOME OATS

We spotted this tip on a number of cooking forums online, and while we have yet to try it ourselves, people claim it does work. Adding oats when you cook mince helps to bulk it up. There is some debate about when to add the oats in the cooking process, but the most popular opinion is to add them while browning the mince before you add any liquid. You can also add breadcrumbs to the mince to bulk it up.

Now that you know how to stretch your Bolognese, try making these tasty variations.

1. OVEN-ROASTED CHICKEN BOLOGNESE WITH BIG-BATCH POLENTA

Oven-roasted chicken bolognese recipe

2. PRESSURE-COOKER BOLOGNESE

Pressure-cooker bolognese recipe

3. THE NEW BOLOGNESE

New bolognese recipe

Find more pasta recipes here

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Authentic, premium and a true celebration of Thailand’s rich culinary heritage, the Blue Elephant range is what you need to conjure up a restaurant-quality, Thai-inspired dish at home.

Blue Elephant makes authentic Thai cuisine effortless, exciting and utterly delicious. Visit your nearest Woolworths store and experience the magic for yourself.

Better yet, enter now to stand a chance of winning a private cooking experience for two in Thailand at the Blue Elephant Cooking School and Restaurant. The prize includes five nights’ accommodation in Phuket, three half-day cooking classes at Blue Elephant Cooking School, and a private dinner at Blue Elephant Restaurant in Bangkok. Please note that flights and transfers are not included.

What are you waiting for? Your culinary adventure starts here!

Click here to enter

Master Chef Nooror, who opened the first Blue Elephant restaurant in Brussels in 1980 and developed the range of curry pastes and sauces, recently visited the TASTE kitchen where she made a lamb curry using Blue Elephant massaman curry paste, a mild yet complex and deeply aromatic blend of herbs and spices rooted in the culinary traditions of southern Thailand.

The curry paste is Master Chef Nooror’s heirloom family recipe and its signature warmth comes from cardamom and galangal, which is balanced by the subtle tang of tamarind and Thai lime.

Lamb massaman curry

Deeply warming, with a complex spice profile, this lamb massaman curry is a celebration of Thai flavours. Pair it with rice for a rich, velvety and truly memorable dish.

Lamb massaman curry

The Blue Elephant range is extensive. Chef Clement Pedro went in store to explore the full complement, choosing a few of his favourites: red curry paste to make lamb knuckle curry, green curry paste to make a broth for mussels, and tom yam chilli paste for glazed beef shortrib.

Mussels in a coconut green curry broth

A silky coconut-and-green curry broth wraps every mussel in fragrant, aromatic flavour. The sweetness of the mussels pairs beautifully with the creamy curry broth, while a zesty coriander-and-lime relish adds freshness.

Mussels in a coconut green curry broth

Tom yam chilli-glazed beef shortrib with crispy ginger-and-peanut sprinkle

This recipe uses the bold, tangy-savoury depth of Blue Elephant tom yam chilli paste to create a glaze that transforms beef shortrib into a showstopping dish. Paired with crispy ginger-and-peanut sprinkle, each bite is textural with a nutty warmth that ties the fragrant Thai-inspired flavours together beautifully.

Tom yam chilli-glazed beef shortrib with crispy ginger-and-peanut sprinkle

Lamb knuckle red curry with jasmine rice and roasted pumpkin wedges

Rich, aromatic and deeply complex, red curry perfectly complements succulent lamb knuckle in this recipe. Served over fluffy jasmine rice and accompanied by caramelised, roasted pumpkin wedges, this dish brings together smoky sweetness, tender protein and bold Thai-inspired flavours.

Lamb knuckle red curry with jasmine rice and roasted pumpkin wedges

Find more Thai recipes here

Recipes: Master Chef Nooror and Clement Pedro

Food production and styling: Abigail Donnelly

Food assistant: Bianca Jones

Videography: Romy Wilson

Photography: Jan Ras

The Blue Elephant range brings authentic Thai recipes to home cooks worldwide, using only fresh Thai herbs, traditional spices and premium-quality ingredients. Every product is crafted in Thailand, free from MSG, artificial colorants and preservatives, with many lines carrying gluten-free and vegetarian certifications alongside the prestigious Thai Trust Mark and Thai SELECT accolades.

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“A woman’s hormonal status is not static,” affirms Stephanie Rouillard, a registered dietician with a special interest in women’s health. “A woman’s hormones will fluctuate from season to season and there are multiple seasons that we anticipate. The body responds dynamically to our environment – and nutrition is a very important environmental factor. There is no single ‘women’s diet’. The foods that matter will genuinely shift from one decade to the next.”

Dr Fumi Kokoali is a medical doctor who practises at The Women’s Health Practice in Claremont, Cape Town. With an additional qualification in menopausal health care, she has a particular focus on women’s health.

She is of like mind and says: “Throughout a woman’s lifespan, there will be periods where hormones play a massive role in not only how she eats but what she chooses to eat.”

Dr Kokoali, being what she calls a “generalist” who takes a broad view of women’s health, shared two broad nutritional guidelines:

• The first is to beware of too many simple carbs (such as white bread, pastries and refined pasta) on the plate. “As a society, we have ended up making carbs the basis of our nutrition, but carbs turn into sugar in the body, and this leads to more sugar cravings.”
• Her second guideline is to make sure you consume enough lean protein. Protein plays such a big role in longevity, she says. “In the short term, it keeps you full for longer and it keeps your sugar levels quite stable. In the long term, it helps you build muscle and since women start to lose muscle mass in midlife, this is crucial. Protein helps build muscle mass – and good strong muscles mean good strong bones.

Venison steak salad recipe

ALSO READ: Are you getting enough protein?

Rouillard, with her specific nutritional focus, says that while there will be foods that are very useful for a woman at a certain stage of her life, there are also plenty of foods that are nutritional powerhouses through every stage.

She highlights five all-stars below:

1. Flax seeds and chia seeds:

“They kill multiple birds with one stone,” she explains. They’re loaded with plant-based omega 3s and contain a great amount of fibre, which is important for gut health. “We know that for women, from perimenopause onwards, gut diversity starts to reduce. They also interact with a group of bacteria in the gut which affect your oestrogen levels.”

Chia seed pudding recipe

AlSO READ: Make these changes to improve your long term gut health

2. Fatty fish

Fatty fish (such as salmon and sardines) are essential for women across the board. “They guard against cardiovascular disease and inflammation, they’re good for the thyroid, and they play a role in fetal brain development during pregnancy.”

Whole-roasted salmon recipe

3. Legumes

Next up are the Legumes. Nutrition-wise, these are really powerful tools for women. They’re high in plant-based protein, in iron and folate- and the latter is very important in pregnancy.

Lentil salad with grilled brinjal recipe

4. Cruciferous veg 

Cruciferous veg are essential for a woman’s nutritional health- these include broccoli, cauliflower and cabbage. Not only are they rich in folate and vitamin C, but they contain compounds that may be beneficial for oestrogen metabolism, says Rouillard.

Roasted broccoli side with herbed yoghurt recipe

5. Dairy

Finally, a woman needs a good intake of dairy products (for example, yoghurt including Greek yoghurt and dairy like maas, milk and cottage cheese) for the calcium and protein they contain both of which are very important for maintaining good bone density. A very valuable player in this category is also fermented dairy (such as kefir), which has the added benefit of being a great source of probiotics, which are key for gut health.

Parmesan cauli cheese recipe

Then there are certain foods that Rouillard recommends for certain periods of a woman’s life.

1. Reproductive phase

As you enter the reproductive phase (from puberty onwards), foods rich in zinc and magnesium (like pumpkin seeds, nuts and legumes) are goof for supporting hormonal balance. Get those seeds in with this soup recipe

2. Pregnancy

During pregnancy, eggs are very beneficial. They’re loaded with vitamins and iron, and the yolk in particular contains choline, which is essential for fetal brain development. The perfect eggy breakfast

Tomato-poached eggs with roast red pepper pesto recipe

3. Postpartum era

In the postpartum era, Rouillard says that women may struggle with thyroid problems. For this reason, she recommends the intake of Brazil nuts – they’re a fantastic source of selenium, which is key for thyroid support.

4. Perimenopausal era

When the perimenopausal era dawns, we start to see fluctuation in hormones and changes in the immune system. “We also see a higher occurrence of inflammation, so it’s good to take an anti-inflammatory approach by adding antioxidant-rich foods like berries (strawberries, for example), other brightly coloured fruit and vegetables, nuts, seeds to the diet.” (This barley porridge with roasted strawberries is just the thing)

5. Menopausal era

Finally, for the menopausal era and onwards ,cold-pressed extra virgin olive oil may be a powerful ally. It reduces inflammation, may support bone health and guards your cardiovascular health.

Although most of the five foods above are good for specific eras in a woman’s life, they’re also beneficial throughout. So, it’s a great idea to start incorporating all these foods into your diet as early as possible. Remember, says Rouillard: What you do in your former years is going to carry through to your later years.

Stephanie Rouillard is a registered dietician. Contact her at Stephanie Rouillard

Dr Fumi Kokoali is a medical doctor with a broad focus on women’s health, contact her at womenshealthpractice.co.za

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