Mushroom recipes

Mushrooms with roasted garlic cream and herb-buttered toast

45 minutes

Chicken meatloaf with crispy baguette

1 1/2 hours

Roast chicken

Roast chicken with sweet potatoes and Swiss chard

45 minutes

Brinjal recipes

Marinated grilled baby brinjals

20 minutes

Chickpea recipes

Lamb, chickpea and butternut stew

1 1/2 hours

Marius Redelinghuys’ bolognese

2 hours

Bread recipes

Spelt bread with beetroot hummus

35-40 minutes

Aliums

French onion soup with croutons

1 1/2 hours

Bruschetta

10 minutes

Citrus recipes

Roast fish with charred limes and sesame egg noodles

40 minutes

Beetroot recipes

Orange salad with roasted beetroot and butternut

30 minutes

Pizza recipes

Pizza with brown mushrooms, anchovies, blue cheese and rocket

40 minutes

Pizza with brown mushrooms, anchovies, blue cheese and rocket

By Hannah Lewry

Serves 4 to 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

1 x 10 g instant dried yeast sachet
1 t sea salt flakes
500 g flour, sifted
250 ml lukewarm water
85 ml olive oil
Sea salt and freshly ground black pepper, to taste
240 g soft blue cheese
160 g mozzarella, grated
12 anchovies fillets
6 brown mushrooms
4 brown steak mushrooms
3 garlic cloves, crushed
4 bird’s-eye chillies
Fresh rocket, for serving

Method

Preheat the oven to 200°C.

Place the dry ingredients in a bowl and add the water. Using your fingers or a fork, bring the ingredients together to form a soft dough.

Gently knead the dough on a clean, lightly floured surface for 10 minutes until soft and elastic, adding more lukewarm water if needed.

Transfer to an oiled bowl, cover and place in a warm spot for 45 minutes, or until doubled in size. Divide into four and roll out.

Rub ½ T olive oil onto each pizza base, sprinkle with sea salt and bake for 15 minutes, or until slightly golden in colour.

Remove from the oven and top each base with 60 g blue cheese, 40 g mozzarella and 3 anchovy fillets.

Bake again for 3 to 5 minutes, or until the cheese has melted.

Place the mushrooms on a baking tray, drizzle with 3 T olive oil, scatter with garlic and season to taste. Roast for 6 to 8 minutes until tender but firm.

To make the chilli oil, fry the chillies in 1 T olive oil over a high heat until charred. Remove from the heat.

Arrange the mushrooms on the pizzas, scatter generously with fresh rocket and drizzle over the chilli oil.

Serve hot with a good crack of freshly ground black pepper.

Creamy Kashmiri chilli prawns

Spinach lasagne

Air-fryer nachos

Mushrooms with roasted garlic cream and herb-buttered toast

Chicken meatloaf with crispy baguette

Roast chicken with sweet potatoes and Swiss chard

Marinated grilled baby brinjals

Lamb, chickpea and butternut stew

Marius Redelinghuys’ bolognese

Spelt bread with beetroot hummus

French onion soup with croutons

Bruschetta

Roast fish with charred limes and sesame egg noodles

Orange salad with roasted beetroot and butternut

Pizza with brown mushrooms, anchovies, blue cheese and rocket

Pizza with brown mushrooms, anchovies, blue cheese and rocket

Ingredients

Method