Sausage recipes

Caldo verde soup with ricotta and garlic baked potato

45 minutes

Cauliflower recipes

Buffalo wing-style cauliflower tacos

40 minutes

Chicken recipes

Siba’s butter chicken tray bake with cheat’s mash

40 minutes

Breakfast recipes

Bacon-and-egg mielie pap

30 minutes

Avocado recipes

Simple soya avocado salad

Beans recipes

Tostadas with black bean pâté

20 minutes

Beans recipes

Fried garlic green beans

25 minutes

Beans recipes

Three-bean potjie curry

25 minutes

Beans recipes

Baked beans on toast with chorizo

10 minutes

Fish recipes

Spicy pilchard frikkadels with pearl barley and tomato salsa

30 minutes

Beetroot recipes

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

30 minutes

Brinjal recipes

Seared chicken livers with spicy brinjals

15 minutes

Seared chicken livers with spicy brinjals

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

7 T olive oil
1 red chilli, finely chopped
2 cloves garlic, crushed
1 t smoked paprika
2 brinjals
1 x 400 g can chickpeas, drained
1 x 300 g pack Woolworths Mediterranean vine tomatoes
2 x 250 g tubs chicken livers
fresh rosemary, for serving

Method

Heat 4 T olive oil in a pan.

Once hot, remove from the heat, add chilli, crushed garlic and smoked paprika. Set aside. Cut brinjals into cubes and fry in 1 T olive oil until golden.

Add drained chickpeas and Woolworths Mediterranean vine tomatoes to the same pan.

Heat 2 T olive oil in another pan over a high heat. Cook chicken livers in batches for 1 minute on each side. Season to taste.

Serve with the brinjals, chilli oil and fresh rosemary.

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Caldo verde soup with ricotta and garlic baked potato

Buffalo wing-style cauliflower tacos

Siba’s butter chicken tray bake with cheat’s mash

Bacon-and-egg mielie pap

Simple soya avocado salad

Tostadas with black bean pâté

Fried garlic green beans

Three-bean potjie curry

Baked beans on toast with chorizo

Spicy pilchard frikkadels with pearl barley and tomato salsa

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

Seared chicken livers with spicy brinjals

Seared chicken livers with spicy brinjals

Ingredients

Method