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Rigatoni with fresh green sauce

30 minutes

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Roast chicken with Paloise sauce

30 minutes

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50 minutes

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25 minutes

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Frikkadel-and-butter bean tagine soup

25 minutes

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2 hours

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25 minutes

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10 minutes

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1 hour

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5 minutes

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Osso bucco-style oxtail

4 hours

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Tomato-and-chicken soup

1 hour

Tomato-and-chicken soup

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

1 whole free-range chicken
1 onion, peeled and chopped
2 bay leaves
4 sprigs thyme
6 sage leaves
1 litre water
4 tomatoes, halved
salt, to taste

For the baby marrow fries:

3 cups sunflower oil
12 baby marrows, cut into thin matchsticks
100 g cornflour
salt, to taste
mayonnaise, for serving

Method

1. Preheat the oven to 180°C. Place the chicken, onion, herbs and water in a casserole dish. Cover and roast for 1 hour.

2. Place the tomatoes on a very hot cast-iron grill and cook on both sides until soft.

3. Break the chicken into pieces in the stock and add the tomatoes. Season to taste. Serve with the baby marrow fries and mayo.

4. To make the baby marrow fries, heat the oil in a saucepan. Lightly toss the baby marrow in cornflour and shake off any excess. Fry in batches until golden brown, then drain on kitchen paper.

Find more soup recipe here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Cheri Kustner

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Rigatoni with fresh green sauce

Roast chicken with Paloise sauce

Phyllo bobotie

Potage de mer

Frikkadel-and-butter bean tagine soup

Lamb knuckle-and-potato soup

Oven-roasted seafood stew

Fynbos-smoked mussels

Cabbage wrapped meatballs

Floral laminated pasta

Osso bucco-style oxtail

Tomato-and-chicken soup

Tomato-and-chicken soup

Ingredients

Method