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Seafood recipes

Snoek and trout chowder

30 minutes

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Pulled pork

6 hours

Cooking with

Klein karoo springbok wellington with parsnip puree, baby root vegetables and red wine jus

10 minutes

Fish recipes

Fish hotpot in a creamy garlic broth

30 minutes

Chickpea recipes

Spinach quinoa with chickpeas, seeds and feta

25 minutes

Asian recipes

Trout poached in Thai red coconut curry with lentils

20 minutes

Butternut recipes

Braised butternut with sweet potato bake

40 minutes

Pasta recipes

Pasta with brinjal, chickpeas and rocket

30 minutes

Stir-fried vegetables with prawns

6 minutes

Risotto recipes

Langoustine risotto with roast fennel, avogolemono sauce and gold salt

20 minutes

Butternut recipes

Mixed squash stew with borlotti beans and feta

40 minutes

Pasta with creamy pumpkin sauce and olives

20 minutes

Pasta with creamy pumpkin sauce and olives

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

500 g pumpkin, diced
2 T olive oil
Sea salt and freshly ground black pepper, to taste
250 ml vegetable stock
125 ml cream
2 garlic cloves, crushed
350 g penne, cooked al dente
125 ml sage leaves
1 x 70 g Woolworths pitted green and kalamata olives, sachet
Grated Parmesan, for sprinkling

Method

Preheat the oven to 200°C.

Mix the pumpkin with the olive oil and season to taste. Roast for 30 minutes, or until soft and starting to catch.

Simmer the stock and cream with the garlic until slightly thickened. Toss with the drained, hot penne and roasted pumpkin. Season to taste.

Fry the sage leaves until crisp. Top the pasta with a few olives and fried sage leaves. Pass around the Parmesan at the table.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Snoek and trout chowder

Pulled pork

Klein karoo springbok wellington with parsnip puree, baby root vegetables and red wine jus

Fish hotpot in a creamy garlic broth

Spinach quinoa with chickpeas, seeds and feta

Trout poached in Thai red coconut curry with lentils

Braised butternut with sweet potato bake

Pasta with brinjal, chickpeas and rocket

Stir-fried vegetables with prawns

Langoustine risotto with roast fennel, avogolemono sauce and gold salt

Mixed squash stew with borlotti beans and feta

Pasta with creamy pumpkin sauce and olives

Pasta with creamy pumpkin sauce and olives

Ingredients

Method