Broad bean and sundried tomato salad

10 minutes

South African

Boerbok rib with tomato bredie

2½ hours

Cheese recipes

Baked mini-wraps with ham and cheese

15 minutes

Fish recipes

Prawn and hake pilau

20 minutes

Soya-and-garlic-roasted brinjals

20 minutes

Shaved Gouda and cabbage slaw with cumin seed dressing

Polenta recipes

Smooth polenta with Napoletana meatballs

10 minutes

Minted spring lamb and vegetable braise

30 minutes

Anchovy recipes

White anchovy, broccoli and pine nut pasta

10 minutes

Egg recipes

Lemon dill-baked chicken with egg-and-spinach rice

45 minutes

Aliums

Garlic bruschetta with tomatoes

10 minutes

Chicken recipes

Coriander yoghurt-marinated chicken

40 minutes

Coriander yoghurt-marinated chicken

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 40 minutes, including marinating time

Cooking Time 40 minutes

Ingredients

4 free-range chicken thighs
2 cups plain yoghurt
½ cup chopped coriander
1 lemon, zested and juiced
2 T olive oil
seasoning to taste

Method

Preheat the oven to 180°C.

Place chicken thighs in a bowl with plain yoghurt, coriander, zest, lemon juice, olive oil and seasoning to taste.

Toss to coat evenly and marinate for 30 minutes.

Place in a baking dish and roast for 40 minutes until golden brown but still moist.

Serve hot with toasted almonds, blanched sweet green peas and extra yoghurt.

Banana fat cakes

Seaweed-steamed mussels with wakame-and-miso dressing

Avo ritz fish burger

Broad bean and sundried tomato salad

Boerbok rib with tomato bredie

Baked mini-wraps with ham and cheese

Prawn and hake pilau

Soya-and-garlic-roasted brinjals

Shaved Gouda and cabbage slaw with cumin seed dressing

Smooth polenta with Napoletana meatballs

Minted spring lamb and vegetable braise

White anchovy, broccoli and pine nut pasta

Lemon dill-baked chicken with egg-and-spinach rice

Garlic bruschetta with tomatoes

Coriander yoghurt-marinated chicken

Coriander yoghurt-marinated chicken

Ingredients

Method