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50 minutes

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Spicy Mexican red kidney bean soup with chunky guacamole

40 minutes

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20 minutes

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Tomato, baby marrow and bacon quiche

1 hour

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1 hour

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35 minutes

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Sticky barbecue pork spareribs with chunky triple-cooked chips and crispy onion rings

30 minutes

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2 hours

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Cumin and garlic chicken couscous

15 minutes

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35 minutes

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Duck “au vin” with chestnuts, onions and mushrooms

45 minutes

Chicken and vegetable broth with rice noodles

15 minutes

Chicken and vegetable broth with rice noodles

By George Jardine

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 litre chicken stock
4 free-range chicken thighs
Sea salt and freshly ground black pepper
1 t crushed ginger
1 t crushed garlic
1 T soya sauce
1/2 t sesame oil
1 t fish sauce
100 g broccoli florets
100 g shimeiji mushrooms
100 g bean sprouts
2 spring onions
2 baby marrows, sliced
400 g rice noodles, cooked

Method

Bring the stock to the boil, add the chicken and gently simmer until cooked through. Remove the chicken from the stock and remove the meat from the bones.

Season the broth and add the ginger, garlic, soya sauce, sesame oil and fish sauce. Add the chicken and vegetables and simmer.

Add the cooked rice noodles and serve.

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Beer-box (braai) platter

Rum-and-raisin rusks

Everyday mac ‘n cheese

Spicy Mexican red kidney bean soup with chunky guacamole

Baked fish and squashed tomato parcels

Tomato, baby marrow and bacon quiche

Baby marrow and bacon gratin

Balsamic glazed bacon salad with tomato samoosas and baby marrow spaghetti

Sticky barbecue pork spareribs with chunky triple-cooked chips and crispy onion rings

Pork leg roast with rosemary roast potatoes and crimson quinces

Cumin and garlic chicken couscous

Quick chicken pot

Duck “au vin” with chestnuts, onions and mushrooms

Chicken and vegetable broth with rice noodles

Chicken and vegetable broth with rice noodles

Ingredients

Method