Soup recipes

Sweet paprika soup

35–45 minutes

Chicken recipes

Chicken tikka masala

1 hour, 20 minutes

Beef goulash

1 3/4 hours

Chickpea recipes

Lamb, chickpea and butternut stew

1 1/2 hours

Soup recipes

Cavolo nero soup

1 hour

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Peri-peri sauce

5 minutes

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Egg roll with mince filling

45 minutes

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Prawn and mango curry with phulkas

20 minutes

Hungarian chicken

45 minutes

Citrus recipes

Citrus pork with coriander and sweet potatoes

15 minutes

Beef recipes

Beef-and-brinjal burgers

15 minutes

Carrot recipes

Moroccan carrot salad

Moroccan carrot salad

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes

Ingredients

8 carrots, peeled and sliced julienne
8 radishes, quartered
1 red onion, cut into wedges
75 g pomegranate rubies
40 g sunflower seeds, toasted, for sprinkling

For the dressing, whisk:

1 clove garlic, chopped
1 t paprika
1/2 t ground cumin
1/2 t cayenne pepper
1/2 t ground cinnamon
1 lemon, juiced
1 orange, juiced
2 T white wine vinegar
1/2 cup olive oil
1 t chives, chopped
1 t parsley, chopped

Method

Arrange the salad ingredients on a serving platter, sprinkle with the sunflower seeds and drizzle over the dressing.

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

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

Sweet paprika soup

Chicken tikka masala

Beef goulash

Lamb, chickpea and butternut stew

Cavolo nero soup

Peri-peri sauce

Egg roll with mince filling

Prawn and mango curry with phulkas

Hungarian chicken

Citrus pork with coriander and sweet potatoes

Beef-and-brinjal burgers

Moroccan carrot salad

Moroccan carrot salad

Ingredients

Method