Sandwich recipes

New-style BLT sandwich

15 minutes

Couscous recipes

Chunky vegetables with toasted couscous

30 minutes

Lentil recipes

Lentil, tomato and falafel soup

45 minutes

Tomato saffron chicken

45 minutes

Fish recipes

Goat’s cheese and spinach bake

40 minutes

Chicken, cranberry and olive empanada with chimichurri

45 minutes

Caprese salad sixteen82

Tagliatelle with lamb Bolognese

30 minutes

Root vegetable

Baby marrow and tomato soup with mustard-and-celeriac remoulade

35 minutes

Soup recipes

Quick tomato and ham soup with scone topping

Couscous recipes

Tomato and salmon curry with rooibos-infused couscous

25 minutes

Lamb recipes

Tender lamb, brinjal and potato curry pie

1 hour and 20 minutes

Tender lamb, brinjal and potato curry pie

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 40 minutes

Cooking Time 1 hour and 20 minutes

Ingredients

3 T olive oil
1 T tamarind paste
2 T cardamom pods
1 t mustard seeds
5 curry leaves
1 t ground coriander
1/2 t ground cumin
2 t curry powder
1 T ground garam masala
2 onions, peeled and chopped
3 cloves garlic, crushed
1 x 5 cm piece ginger, chopped
1 kg lamb shoulder, deboned and cut into cubes
2 cups good-quality beef stock
4 large potatoes, peeled and cut into wedges
4 ripe tomatoes, quartered
2 large brinjals, cut into cubes
Sea salt and freshly ground black pepper
2 x 500 g rolls puff pastry
1 T milk
1 egg, beaten

For serving

Buttery mashed potatoes
Green beans, blanched

Method

Preheat the oven to 180°C.

Place a cast-iron casserole over a medium to low heat and add the oil. Once hot, add the tamarind paste, spices, onion, garlic and ginger. Gently fry for 10 minutes, or until softened and fragrant.

Add the lamb cubes, then turn up the heat and sear on all sides.

Add the stock, potato, tomato and brinjal and simmer for 40 minutes, or until the liquid has slightly reduced. Season to taste.

Roll out the pastry and arrange the sheet over the casserole, pressing the pastry around the edges and cutting away any excess (use this to cut out leaves and other shapes for decorating your pie).

Combine the milk and beaten egg and gently brush over the pastry. Bake for 20 minutes, or until the pastry has puff ed up and is golden.

Remove and serve with buttery mash and blanched green beans.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

New-style BLT sandwich

Chunky vegetables with toasted couscous

Lentil, tomato and falafel soup

Tomato saffron chicken

Goat’s cheese and spinach bake

Chicken, cranberry and olive empanada with chimichurri

Caprese salad sixteen82

Tagliatelle with lamb Bolognese

Baby marrow and tomato soup with mustard-and-celeriac remoulade

Quick tomato and ham soup with scone topping

Tomato and salmon curry with rooibos-infused couscous

Tender lamb, brinjal and potato curry pie

Tender lamb, brinjal and potato curry pie

Ingredients

Method