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Cheese recipes

Chicken escalope with slow-roasted tomatoes

35 minutes

Cannellini bean and golden sultana salad

15 minutes

Chilli recipes

Lamb boerewors baked in batter with chilli spiked tomato and onion sauce

20 minutes

Sloppy joes on crusty French rolls

20 minutes

Beef recipes

Beef burger with cabbage slaw and monkeygland sauce

20 minutes

Braai recipes

Prawn and mango curry with phulkas

20 minutes

Asian recipes

Asian-style fillet roast on rice noodles

30 minutes

Coconut-crusted chicken

15 -20 minutes

Pork empanadas

15 minutes

Seafood recipes

Grilled yellowtail with papaya-and-watercress salad and chermoula aioli

15 minutes

Coconut recipes

Fluffy coconut crumpets with mango brulee

7 minutes

Fritter recipes

Lentil fritters

30 minutes

Lentil fritters

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus 20 minutes chilling time

Cooking Time 30 minutes

Ingredients

½ onion, chopped
½ chilli, chopped
2 garlic cloves, chopped
1 T ground cumin
1 t ground coriander
1 T curry powder
1 T garam masala
2 T turmeric powder
100 g spinach, finely sliced
300 g red lentils, boiled
50 g butter
3 T chickpea flour
1 t salt
2 t chopped fresh coriander
2 T chutney
2 free-range eggs
sunflower oil, for frying

For the apricot dripping sauce

3 T brown sugar
125 ml water
4 T red wine vinegar
1 star anise
1 stick cinnamon
50 g dried apricots, chopped

Method

Preheat the oven to 180°C.

To make the fritters, combine all the ingredients and chill for 20 minutes.

Fry spoonfuls in hot oil, then drain on kitchen paper. Finish in the oven for 15 minutes. Serve with the apricot dipping sauce.

To make the apricot dipping sauce, place all the ingredients in a saucepan, bring to the boil and cook for 10 minutes. Strain to remove the apricots before serving.

Cook's note: if you dry-fry whole cumin and coriander before grinding them in a mill, they will have more depth of flavour. Here are some tips on making your own garam masala.

Cornflake marshmallow treats

Fried cauliflower

Aglio e olio with spinach

Chicken escalope with slow-roasted tomatoes

Cannellini bean and golden sultana salad

Lamb boerewors baked in batter with chilli spiked tomato and onion sauce

Sloppy joes on crusty French rolls

Beef burger with cabbage slaw and monkeygland sauce

Prawn and mango curry with phulkas

Asian-style fillet roast on rice noodles

Coconut-crusted chicken

Pork empanadas

Grilled yellowtail with papaya-and-watercress salad and chermoula aioli

Fluffy coconut crumpets with mango brulee

Lentil fritters

Lentil fritters

Ingredients

Method