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Mexican-inspired beans and eggs

Beans recipes

Mexican-inspired beans and eggs

25 minutes

Key lime pie

Pie recipes

Key lime pie

10 minutes

Jollof dry spice mix

Jollof dry spice mix

Caesar salad

Pork recipes

Caesar salad

10 minutes

Smashed tomato-and-red pepper smoor

Cheese recipes

Smashed tomato-and-red pepper smoor

40 minutes

Blueberry cordial

Berry recipes

Blueberry cordial

30 minutes

Fried chicken with coleslaw milk

Berry recipes

Fried chicken with coleslaw milk

15 minutes

Smashed cabbage with smoked eggs

Cabbage recipes

Smashed cabbage with smoked eggs

20 minutes

Three-cheese quiche

Afternoon tea

Three-cheese quiche

1 hour 15 minutes

Broccoli, cheese and potato croquettes

Broccoli recipes

Broccoli, cheese and potato croquettes

10 minutes

Chewy cookie pie

Berry recipes

Chewy cookie pie

30 minutes

Crunchy no-raisin coleslaw

Coleslaw recipes

Crunchy no-raisin coleslaw

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Crunchy no-raisin coleslaw

By Sam Woulidge

Serves 6

Difficulty Easy

Prep Time 5 minutes

Ingredients

For the dressing:

1 cup Kewpie mayonnaise
1 T soya sauce
1 T garlic, finely chopped or grated
1 T ginger, finely chopped or grated
4–5 T vinegar
1 T mirin (optional)
1–2 T sugar
150 g roasted and salted peanuts (or more)

Method

Whisk the dressing ingredients well before adding to the sliced coleslaw. Add the peanuts just before serving and mix well.

Cook’s notes: If you don’t have, can’t find or don’t like Kewpie mayo, simply substitute it with any creamy shop-bought mayonnaise and add an extra 2 T rice vinegar and an extra 1 T sugar. If you don’t have or can’t find mirin, replace it with 1 T dry sherry or sweet marsala wine. Or simply leave it out.

Find more salad recipes here.

Photograph: Jan Ras
Production: Hannah Lewry
Food assistants: Kate Ferreira and Emma Nkunzana