Easy recipes for any cook: from cheat's meals to cooking from scratch

Beverage recipes

The beer shandy

Lamb recipes

Saffron roast lamb

45 minutes

Doughnut recipes

Churros

20 minutes

Five-ingredient recipes

Fried plantain

5 minutes

Eid recipes

Denningvleis

1 hour and 45 minutes

Fish recipes

Pilchard pasta

45 minutes

Afternoon tea

Sweetcorn cake

35 minutes

Sorbet recipes

No-churn nectarine-and-raspberry sorbet

1 hour

Doughnut recipes

Fritole alla Veneziana

20 minutes

Cheese recipes

Fior di latte pepperoncino

2 minutes

Italian recipes

Pasta alla gricia

30 minutes

Italian recipes

Braised celery

20 minutes

Braised celery

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 bunch celery, with leaves
2 T olive oil
2 cups chicken stock
¼ cup lemon juice
salt, to taste
8 anchovies, for serving

Method

1. Chop the celery into large chunks and heat the oil in a pan.

2. Add the celery and its leaves and sauté gently for 5 minutes. Add the stock and simmer until the celery is soft. Add the lemon juice, season to taste and serve topped with the anchovies.

Cook's note: Braised celery is especially delicious served alongside fish or chicken. Reserve the cooking liquid and chill until needed – warm it up later as a delicious hot drink to sip slowly.

Find more Italian recipes here.

Photograph: Jan Ras
Food assistant: Bianca Strydom

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

The beer shandy

Saffron roast lamb

Churros

Fried plantain

Denningvleis

Pilchard pasta

Sweetcorn cake

No-churn nectarine-and-raspberry sorbet

Fritole alla Veneziana

Fior di latte pepperoncino

Pasta alla gricia

Braised celery

Braised celery

Ingredients

Method