Soup recipes

Sweet potato, coconut and ginger soup

40 minutes

Chicken recipes

Frikkadels with minty tabbouleh

25 minutes

Maple syrup-roasted carrots and chilli potato wedges with pork bangers

40 minutes

Baby cabbage slaw with dates tossed in a garlic-and-malt mayo

Carrot recipes

Chilled raw carrot, orange and ginger soup

Open chicken croquette and coleslaw sandwich

10 minutes

Beef recipes

Couscous with chicken and vegetables

Baked pineapple confit with caramelised carrot ribbons

Baked pineapple confit with caramelised carrot ribbons

By TASTE

Serves 6 – 8

Difficulty Easy

Ingredients

2 Queen pineapples, skinned
1 cup sugar
1 cup water
1 cup crumbed digestive biscuits
2-3 tablespoon melted butter
1 vanilla pod split in half
1 extra-large carrot

Method

Dissolve sugar in water in a pot on the stove, add pineapples. Simmer for about 1 hour until cooked but still firm. Remove and cool down. Keep the pineapple syrup.
Mix the finely crumbed biscuits with butter and press into the base of a small springform or loose base pan (12cm), to form the base. Slice the pineapple into rings and place down on base in layers.
Place a brick covered with tin foil on the “cake” and leave to press down for 2 – 3 hours. Place syrup back on heat and simmer to reduce. Use a vegetable peeler and peel thin ribbons of carrot.
Pull carrot ribbons through syrup and place on a flat surface to cool. Preheat the oven to 180°C. Bake the pineapple confit for 10 – 15 minutes. Remove and garnish with carrot ribbons and vanilla pod.
Pour the warm syrup over. Serve slivers of this sweet baked confit, warm or cold, with a rich creamy cheese such as Camembert or Brie.

Cheesy sweetcorn bread

Red wine beef stew with dombolo

Sandwich biscuits with speculaas

Sweet potato, coconut and ginger soup

Frikkadels with minty tabbouleh

Chicken pot casserole

Maple syrup-roasted carrots and chilli potato wedges with pork bangers

Baby cabbage slaw with dates tossed in a garlic-and-malt mayo

Chilled raw carrot, orange and ginger soup

Slow-roasted pork belly

Open chicken croquette and coleslaw sandwich

Ossobuco alla milanese

Couscous with chicken and vegetables

Crystal salad rolls

Baked pineapple confit with caramelised carrot ribbons

Baked pineapple confit with caramelised carrot ribbons

Ingredients

Method