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Potato recipes

Salt-baked potatoes with harissa butter

1 1⁄2 hours

Egg recipes

Rösti quiche with hot-smoked trout and horseradish cream

45 minutes

How to make South African curry

Beef recipes

Butternut and baby spinach with warm dressing

35 minutes

Chicken recipes

Butter chicken with cashew nut sauce

Chicken breast

Butter chicken with mango salsa

40 minutes

Cheat recipes

Butternut soup with chorizo, chickpea and feta topping

10 minutes

Bread recipes

Roast lamb with Middle Eastern tapas

30 minutes, plus resting time

Mushroom recipes

Liam Tomlin’s mushroom risotto

30 minutes

Beans recipes

Indian-style bean salad

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 5 minutes

Ingredients

For the dressing, blend:

1 t coriander seeds, toasted and ground
1 t cumin seeds, toasted and ground
2 green chillies, chopped
60 g mint, chopped
60 g fresh coriander
2 limes, zested and juiced
4 T plain yoghurt
1/3 cup canola oil
sea salt, to taste
1 x 400 g can Woolworths three-bean mix, drained and rinsed
1 lime, juiced
sea salt, to taste
1 red onion, thinly sliced
350 g Woolworths exotic tomatoes, chopped
2 celery sticks, thinly sliced
wraps, toasted, for serving

Method

1. Toss half of the dressing through the beans and set aside.
2. Massage the lime juice and a generous pinch of salt into the red onion for 30 seconds, then set aside. Assemble the salad using the remaining ingredients. Mix with the beans and onion and serve with the wraps.

Cook’s note: It’s also delicious with a sprinkling of Woolworths crispy onion sprinkle.

Find more bean recipes here.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon