Chickpea recipes

Spicy chorizo and chickpea salad

Pepper recipes

Roast pepper and bulgur wheat salad

30 minutes

Stew recipes

Home-made beef and bacon burgers

Quinoa recipes

Pan-fried salmon with beetroot quinoa salad

25 minutes

Cooking with

Ostrich neck in rich red wine sauce

7–8 hours

Garlic-butter roast chicken with guava pickle

30 minutes

Bacon recipes

Crispy lardon and spicy tomato risotto

50 minutes

Fish recipes

Baked hake with crisp pancetta and anchovies

15 to 20 minutes

Toasted pine nut and lemon-butter pasta

Toasted pine nut and lemon-butter pasta

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

50 g pine nuts
100 g butter
1 t olive oil
2 cloves sliced garlic
½ cup parsley*
Zest and juice of 1 lemon
250 g cooked penne
Crumbled goat’s cheese

Method

Toast pine nuts in a dry pan over a medium to low heat until browned. Remove from the pan and set aside. Add butter, olive oil and cloves sliced garlic to the pan and fry until golden.
Add parsley*, as well as the zest and juice of lemon. Remove from the heat and fold through cooked penne. Season to taste and serve warm topped with crumbled goat’s cheese and the toasted pine nuts.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Spicy chorizo and chickpea salad

Roast pepper and bulgur wheat salad

Haddock and prawn stew

Home-made beef and bacon burgers

Pan-fried salmon with beetroot quinoa salad

Ostrich neck in rich red wine sauce

Kafta

Garlic-butter roast chicken with guava pickle

Crispy lardon and spicy tomato risotto

Baked hake with crisp pancetta and anchovies

Pork and butter bean goulash

Toasted pine nut and lemon-butter pasta

Toasted pine nut and lemon-butter pasta

Ingredients

Method