Ostrich recipes

Pasta with mushroom-lentil ragu

25 minutes

Pepper recipes

Ricotta and lemon chicken with roast peppers

1 hour 30 minutes, plus overnight marinating time

Risotto recipes

Red pepper risotto with ricotta-stuffed courgette flowers

30 minutes

Fish recipes

Pan-roasted fish with smashed tomatoes and green olives

15 minutes

Olive and crispy bacon phyllo tartlets

5 to 10 minutes

Mozzarella and grape salad with an anchovy-and-honey dressing

Koftas on toasted tortillas with apple slaw

10 - 15 minutes

Sausage recipes

Pan-fried chorizo and feta pasta

Fish recipes

Baked fish-and-herb enchilada with fruity salsa

15 minutes

Chickpea recipes

Chickpea falafels with roast-chilli vinaigrette

Chickpea falafels with roast-chilli vinaigrette

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

2 red chillies
3 T olive oil
Lemon juice
A handful of chopped parsley
Smoked paprika
1 x 400 g can chickpeas
1 finely chopped onion
2 cloves crushed garlic
½ t toasted cumin
½ t ground coriander
Lemon juice
Olive oil
Flour
¼ cup canola oil
Toasted sesame seeds
Watercress
Rocket

Method

Roast red chillies under a hot grill until charred. Transfer to a bowl, cover with clingfilm and leave to sweat for a few minutes before peeling away the blackened skins.
Blend the chilli flesh with olive oil, a squeeze of lemon juice, a handful of chopped parsley and a sprinkle of smoked paprika.
Drain can chickpeas and mash with finely chopped onion, cloves crushed garlic, toasted cumin, ground coriander and seasoning, to taste. Add a squeeze of lemon juice and a good drizzle of olive oil.
Mould into bitesized balls and dust in flour. Place a pan over a medium to high heat and add canola oil. When hot, gently fry the falafel balls until crisp and golden.
Remove using a slotted spoon and roll in toasted sesame seeds. Serve drenched in the roast-chilli vinaigrette with watercress and rocket on the side.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Isibindi nomhlehlo (braaied lamb’s liver and fat)

Baked ostrich meatballs

Pasta with mushroom-lentil ragu

Ricotta and lemon chicken with roast peppers

Red pepper risotto with ricotta-stuffed courgette flowers

Pan-roasted fish with smashed tomatoes and green olives

Brinjal-cauliflower side

Olive and crispy bacon phyllo tartlets

Mozzarella and grape salad with an anchovy-and-honey dressing

Koftas on toasted tortillas with apple slaw

Pan-fried chorizo and feta pasta

Baked fish-and-herb enchilada with fruity salsa

Chickpea falafels with roast-chilli vinaigrette

Chickpea falafels with roast-chilli vinaigrette

Ingredients

Method