Asian recipes

Peanut chicken and noodle salad

30 minutes

Hot roasted beetroot and red onion soup with dumplings

2½ hours

Muffin recipes

Baked polenta with braised mixed mushroom

45 minutes

Mushroom recipes

Creamed porcini soup topped with panfried mushroom

30 minutes

Fish recipes

All-in-one fish soup

15 minutes

Couscous recipes

Baked spiced fish with couscous

15 minutes

Chicken recipes

Grilled chicken skewers with hummus-yoghurt sauce

20 minutes

Braised leek and lemon chicken

40 minutes

Toasted linguine with tomato, chorizo and mussels

20 minutes

Avocado recipes

Linguine with organic lettuce and avocado basil sauce

10 minutes

Cabbage recipes

Steamed mushroom cabbage rolls with beetroot risotto

30 minutes

Corn recipes

Baked organic butternut and chicken with corn pasta

30 minutes

Baked organic butternut and chicken with corn pasta

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

Italian Parmesan, grated, for serving
sea salt and freshly ground black pepper

For the baked butternut

3 small butternuts (about 250 g each)
organic olive oil, to drizzle
a few sprigs of thyme

For the chicken

4 breasts skinless free-range chicken (300–400 g in total)
3 T organic sun-dried-tomato pesto

For the corn pasta

4 cobs organic sweetcorn
sea salt
300 g organic short pasta
½ cup organic cream
½ cup organic vegetable stock
1 clove garlic, crushed

Method

To make the baked butternut: Preheat the oven to 190°C. Slice each butternut in half lengthways, then slice across. Discard any pips. Reassemble and place on a baking sheet lined with baking paper. Drizzle with oil, season to taste and tuck in a few sprigs of thyme.
Bake for 30 minutes, or until very tender.
To prepare the chicken: Slice the chicken and mix with the pesto. Spread out evenly on a baking tray lined with baking paper. Bake at 190°C for 10 to 15 minutes, or until just cooked and still moist. Season lightly.
To make the corn pasta: Drop the clean corncobs into a large saucepan of boiling water. Remove after 5 minutes. Add a good spoonful of salt to the water and bring to the boil. Add the pasta and cook according to package instructions. Slice the corn off the cobs and place in a saucepan over a medium heat. Add the cream, stock and garlic. Bring to a simmer, then mix with the drained pasta and add the warm chicken, plus any pan juices. Season to taste.
To serve: Top servings of corn-and-chicken pasta with pieces of baked butternut and a sprinkling of Parmesan cheese.
Cook’s notes: Serve with a delicious sauce on the side: simply blend a can of organic chopped Italian tomatoes with crushed garlic, oregano and seasoning. Stir in a few spoonfuls of cream and a pinch of sugar, if needed, and heat until bubbly and slightly reduced. Also, leave out the chicken if you prefer a meatless dish and use crumbled organic feta instead of Parmesan for variation.
Per serving: 3409.3 KJ, 39.2 g protein, 27.8 g fat, 88 g carbs

TASTE’s take:
High on appetite appeal, low on effort, these oven-ready organic meals are both heartily substantial and infi nitely versatile.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Peanut chicken and noodle salad

Hot roasted beetroot and red onion soup with dumplings

Baked polenta with braised mixed mushroom

Creamed porcini soup topped with panfried mushroom

All-in-one fish soup

Baked spiced fish with couscous

Grilled chicken skewers with hummus-yoghurt sauce

Braised leek and lemon chicken

Toasted linguine with tomato, chorizo and mussels

Linguine with organic lettuce and avocado basil sauce

Steamed mushroom cabbage rolls with beetroot risotto

Baked organic butternut and chicken with corn pasta

Baked organic butternut and chicken with corn pasta

Ingredients

Method