ROAST CHICKEN
“Roast chicken. We have it for dinner one night, then I make a pie with the leftover meat, veggies and gravy. And I make stock with the carcass.” – Kelly Cloete, Group Account Director.
Try: Tomato-and-tuscan chicken tray roast.
FIND OUR ROAST CHICKEN RECIPE COLLECTION HERE.
AVOCADO
“… smashed avo on toast with a soft-poached egg. Mmmmm.” – Yvette Samaai, Key Account Manager.
Try: Best-ever avo toast.
FIND OUR AVOCADO RECIPE COLLECTION HERE.
PASTA
“Pesto pasta! We always have a bag of spaghetti in the grocery cupboard and a jar of basil pesto (or the ingredients for it) in the fridge. I’ll jazz it up with whatever else is lurking in the fridge – lots of feta, Kalamata olives and tomatoes.” – Anelde Greef, Head of Content.
Try: Frugal-ish broccoli-and-basil pesto pasta salad.
FIND OUR PASTA RECIPE COLLECTION HERE.
CHICKEN WINGS
“… spicy chicken wings with a crunchy salad and home- made blue cheese sauce or a creamy tomato and rosemary pork sausage pasta.” – Hannah Lewry, Contributing food editor.
Try: Chicken wings with spiced lettuce wedges.
FIND OUR CHICKEN RECIPE COLLECTION HERE.
Potatoes
“… Potatoes! I make chips, corned beef hash, frittata, mash with onion marmalade and vergeet ’tappel (“forget” potatoes, as in, stick them in the oven and forget about them!)” – Hope Malau, Deputy food editor.
Try: Baby potato salad with basil pesto and hot-smoked snoek.
FIND OUR POTATO RECIPE COLLECTION HERE.
Curry or Risotto
“… bean curry or pea risotto. There are always some dried beans, spices and rice rattling around in the cupboard and peas in the freezer.” – Annette Klinger, Features writer.
Try: Bean curry.
FIND OUR CURRY RECIPE COLLECTION HERE.
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