stock Archives

Free-range roast lamb neck

10 hours, plus overnight chilling time

Butternut recipes

Roast smoked chicken with butternut and sweet potato bake

1 hour

Bacon recipes

Quick pea soup with wasabi peas and bacon toasts

25 minutes

Beef recipes

Deep-dish Trinchado Pies

30 minutes

Broccoli recipes

Broccoli soup with olive oil rye flatbreads

25 minutes

Root vegetable

Spiced parsnip soup

Savoury bake

Baked potato fondant

40 minutes

Ostrich recipes

Ostrich pie

25 minutes

Asian laksa curry with toasted cashews

10–15 minutes

Chilli recipes

Red lentil and chilli broth

20 - 25 minutes

Red lentil and chilli broth

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 - 25 minutes

Ingredients

1 chopped onion
1 chopped sweet red pepper
3 T ground cumin
1 T ground coriander
1 t dried chilli
¼ t cinnamon
4 cups organic vegetable stock or home-made vegetable stock
400 g split red lentils
2 T curry leaves
3 chopped tomatoes
salt and freshly ground black pepper, to taste

Method

Blend chopped onion and chopped sweet red pepper with ground cumin, ground coriander, dried chilli and cinnamon.

Place in a saucepan, along with chicken stock, split red lentils, curry leaves and chopped tomatoes.

Simmer over a medium heat until the lentils are tender.

Serve immediately.

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Tomato, broccoli and gorgonzola gnocchi

Free-range roast lamb neck

Roast smoked chicken with butternut and sweet potato bake

Quick pea soup with wasabi peas and bacon toasts

Deep-dish Trinchado Pies

Broccoli soup with olive oil rye flatbreads

Spiced parsnip soup

Baked potato fondant

Eisbein pot au feu

Ostrich pie

Asian laksa curry with toasted cashews

Red lentil and chilli broth

Red lentil and chilli broth

Ingredients

Method