Tomato recipes

Cheesy stuffed tomatoes

30 minutes

Butternut recipes

Hake with herby butternut and couscous-and-feta salad

25 minutes

Pasta recipes

David Cope’s linguine con rucola

15 minutes

Anchovy recipes

Grilled steaks with tomato-and-anchovy sauce

30 minutes

Beef recipes

Caveman fillet with anchovy butter and tomato bruschetta

25 minutes

Fish recipes

Angelfish with sauce vierge

12 minutes

Queso dip with chorizo cooked in adobo sauce

20 minutes

Asian recipes

Asian duck with bulgur wheat and red quinoa salad

1 hour

Brunch recipes

Shakshuka tomato and egg bowls with baby marrow

40 minutes

Salad recipes

Exotic tomato-and-mozzarella salad

Mediterranean

Weekend smoky lamb roti

45 minutes

Avocado recipes

Fish tacos with smashed avocado and tomato salsa

5 minutes

Fish tacos with smashed avocado and tomato salsa

By Phillippa Cheifitz

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

600 g basa or fresh angelfish, skinned and filleted
½ t chilli powder
1 t dried oregano
Salt, to taste
Olive oil, for moistening
6-8 wraps
1 baby cabbage, finely shredded
fresh coriander, for serving
limes, halved, for serving

For the smashed avocado:

2 medium ripe Hass avocados
1 lime, juiced
1 garlic clove, crushed
Sea salt and freshly ground black pepper, to taste

To make the tomato salsa, mix:

2 firm ripe red tomatoes, finely chopped
3 red salad onions, finely chopped
1 red chilli, seeded and finely chopped
Sea salt, to taste

Method

Dust the fish with the chilli powder, sprinkle with oregano and salt and moisten with olive oil.

Pangrill for a few minutes on each side until seared and just cooked. Transfer to a platter.

At the table, wrap the fish in the warmed wraps, adding the cabbage, smashed avocado, tomato salsa, coriander and a squeeze of lime.

To make the smashed avocado, scoop the avocado flesh into a bowl. Add the lime juice, garlic and seasoning. Mash roughly using the back of a spoon.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Cheesy stuffed tomatoes

Hake with herby butternut and couscous-and-feta salad

David Cope’s linguine con rucola

Grilled steaks with tomato-and-anchovy sauce

Caveman fillet with anchovy butter and tomato bruschetta

Angelfish with sauce vierge

Queso dip with chorizo cooked in adobo sauce

Asian duck with bulgur wheat and red quinoa salad

Shakshuka tomato and egg bowls with baby marrow

Exotic tomato-and-mozzarella salad

Weekend smoky lamb roti

Fish tacos with smashed avocado and tomato salsa

Fish tacos with smashed avocado and tomato salsa

Ingredients

Method