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

Chicken recipes

Tomato-and-chicken soup

1 hour

Root vegetable

Chipotle-and-sweet potato soup

1 hour

Curry recipes

Lamb curry on the bone

1 1⁄2 hours

Duck recipes

Canard au vin pie

1 hour 30 minutes

Curry recipes

Lamb mince curry

45 minutes

Asian recipes

Korean beef with jjigae

2 hours

Beverage recipes

Sparkling paloma

Fish recipes

Kipper tagliatelle

30 minutes

Maize meal

Tomato bisque pap

1 hour

Lamb recipes

Intloko (sheep’s head)

5 hours

Beans recipes

Spanish inspired baked beans

1 hour and 15 minutes

Asparagus recipes

Poached asparagus

8 minutes

Poached asparagus

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 8 minutes

Ingredients

340 g asparagus
2 cups vegetable or chicken stock
1 T horseradish, finely grated

For the aji verde sauce:

30 g coriander
1⁄2 cup mayonnaise
2 T lemon juice
2 cloves garlic, chopped
2 green chillies, chopped
1 cup Parmesan, grated salt, to taste
salt to taste

Method

1. Poach the asparagus in the stock for 8 minutes, or until tender.

2. Remove from the stock and serve with a dollop of the aji verde and grated horseradish.

3. To make the sauce, blend all the ingredients except the salt until smooth. Season to taste.

Find more asparagus recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Leila-Ann Mokotedi

Roast chicken with peach hot sauce

Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Tomato-and-chicken soup

Chipotle-and-sweet potato soup

Lamb curry on the bone

Canard au vin pie

Lamb mince curry

Korean beef with jjigae

Sparkling paloma

Kipper tagliatelle

Tomato bisque pap

Intloko (sheep’s head)

Spanish inspired baked beans

Poached asparagus

Poached asparagus

Ingredients

Method