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Laksa red chilli and Thai basil clam curry

25 minutes

Pie recipes

Free-range chicken and brinjal curry

Butternut recipes

Garlicky roast butternut with mielie puree

45 minutes

Ostrich recipes

Pasta with mushroom-lentil ragu

25 minutes

Asian-style chicken and vegetable broth with chicken tempura

1 hour

Risotto recipes

Red pepper risotto with ricotta-stuffed courgette flowers

30 minutes

Fish recipes

Silky smooth red pepper fish soup

30 minutes

Creamy potato bake

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 20 minutes

Ingredients

8 potatoes
½ cup cream
Dusting of nutmeg
Chicken stock

Method

Parboil potatoes, then drain and slice. Use to line the base of a roasting dish, add cream, a dusting of nutmeg, seasoning, to taste, and a little chicken stock to loosen.
Repeat until you have used all the potato. Bake in a 180°C preheated oven for 20 minutes, or until golden and bubbling.

Roast chicken with peach hot sauce

Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Laksa red chilli and Thai basil clam curry

Hunters game pie

Haddock and prawn pie

Thai coconut and corn soup

Free-range chicken and brinjal curry

Garlicky roast butternut with mielie puree

Baked ostrich meatballs

Pasta with mushroom-lentil ragu

Asian-style chicken and vegetable broth with chicken tempura

Red pepper risotto with ricotta-stuffed courgette flowers

Silky smooth red pepper fish soup

Creamy potato bake

Creamy potato bake

Ingredients

Method