Lamb recipes

Caribbean epis lamb chops with jollof rice

30 minutes

Easter recipes

Twice-cooked roast potatoes in tomato salsa

1 1⁄2 hours

Easter recipes

Schwarma-spiced roast lamb

1 ¾ hours

Great value

The OG lasagne

50 minutes

Braai recipes

Jaffle

6–8 minutes

Great value

Sundried tomato pasta salad

15 minutes

Christmas recipes

Caponata tart

30 minutes

Cooking with

Snipped noodles in vodka sauce

Potato recipes

Lunchbox cottage pies

15 minutes

Dhal recipes

Dal with mango

30 minutes

Avocado recipes

Easy vegan tacos

15 minutes

Nightshade recipes

Multicoloured bhisto

20 minutes

Multicoloured bhisto

By Lipato Shogole

Serves 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

4 T extra virgin olive oil
1 onion, diced
1 green pepper, diced
500 g assorted tomatoes, roughly chopped
salt, to taste
3 T brown sugar

Method

1. Heat the oil in a saucepan, then add the onion and green pepper. Fry until soft. Stir through the tomatoes.

2. Add the salt and sugar and simmer over a medium heat, stirring often. Add 1⁄2 cup water and stir until the bhisto is thickened. Serve warm with bread or eggs or anything you like.

Find more South African recipes here.

Photographs: Jan Ras
Production: Khanya Mzongwana

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Caribbean epis lamb chops with jollof rice

Twice-cooked roast potatoes in tomato salsa

Schwarma-spiced roast lamb

The OG lasagne

Jaffle

Sundried tomato pasta salad

Caponata tart

Snipped noodles in vodka sauce

Lunchbox cottage pies

Dal with mango

Easy vegan tacos

Multicoloured bhisto

Multicoloured bhisto

Ingredients

Method