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fresh Italian parsley

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Sweet potato chips with herbed salt

15–20 minutes

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Mixed mushroom pasta

10 minutes

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Salted cod fritters

30 minutes

Potato-and-leek rosti with spinach foam

15 minutes

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Pan-fried lamb chops with parsley potato cake

1 hour

Braised chicken with tomatoes and peppers

40 minutes

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Mushroom crostini

10 minutes

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Tomato soup with meatballs and gnocchi

45 minutes

Chickpea recipes

Lamb, chickpea and butternut stew

1 1/2 hours

Citrus recipes

Roast fish with charred limes and sesame egg noodles

40 minutes

Moroccan recipes

Moroccan chermoula

2 minutes

Moroccan chermoula

By Abigail Donnelly

Difficulty Easy

Prep Time 10 minutes

Cooking Time 2 minutes

Ingredients

3 T ground coriander
2 t ground cumin
1 t smoked paprika
1/4 t cayenne pepper
1/2 t tumeric
2 cloves garlic, chopped
30 g fresh coriander
30 g fresh Italian parsley
1 T fresh ginger, grated
1 T lemon juice
1 T olive oil
Salt, to taste

Method

Toast the coriander and cumin lightly in a frying pan.

Add to all the remaining ingredients and blend until smooth.

Keep in a glass jar in the fridge for a few weeks.

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Sweet potato chips with herbed salt

Mixed mushroom pasta

Salted cod fritters

Potato-and-leek rosti with spinach foam

Pan-fried lamb chops with parsley potato cake

Braised chicken with tomatoes and peppers

Mushroom crostini

Tomato soup with meatballs and gnocchi

Lamb, chickpea and butternut stew

Roast fish with charred limes and sesame egg noodles

Moroccan chermoula

Moroccan chermoula

Ingredients

Method