Pie recipes

Venison pie

5 hours

Stew recipes

Oxtail stew with dumplings

2 hours

Pasta with corn, shredded marrows and mozzarella

10 minutes

Slow-roasted lamb and beans with garlic and rosemary

3 hours

Anchovy recipes

Mozzarella and anchovy toasties with black olives

5 minutes

Mushroom recipes

Whole-wheat linguine with spinach and mushroom

10 minutes

Seared salmon fillet with roast asparagus and dill tzatziki

15 minutes

Garam masala potatoes and brinjals

25 minutes

Broad bean and sundried tomato salad

10 minutes

South African

Boerbok rib with tomato bredie

2½ hours

Polenta recipes

Baked goat’s cheese polenta with rocket

10 minutes

Asian recipes

Thai crumbed-pork baguette

10 - 15 minutes

Thai crumbed-pork baguette

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 - 15 minutes

Ingredients

6 crumbed pork schnitzels
4 fresh baguettes
shaved carrot, spring onion, mixed lettuce and mint, to serve
1 dollop Asian mayonnaise

Method

Preheat the oven to 180ºC.

Arrange pork schnitzels on a baking tray and bake for 10 to 15 minutes until golden and warm.

Slice and serve on a fresh baguette with shaved carrot, thinly sliced spring onion, mixed lettuce and mint.

Drizzle with Asian mayonnaise.

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Bacon-and-cheese turnovers

Venison pie

Oxtail stew with dumplings

Pasta with corn, shredded marrows and mozzarella

Slow-roasted lamb and beans with garlic and rosemary

Mozzarella and anchovy toasties with black olives

Whole-wheat linguine with spinach and mushroom

Seared salmon fillet with roast asparagus and dill tzatziki

Garam masala potatoes and brinjals

Broad bean and sundried tomato salad

Boerbok rib with tomato bredie

Baked goat’s cheese polenta with rocket

Thai crumbed-pork baguette

Thai crumbed-pork baguette

Ingredients

Method