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

Dip recipes

XO sauce

20 minutes

Springbok shanks with creamy mash and parsley

30 minutes

Ostrich recipes

Ostrich fillet bombs

10 minutes

Ceviche recipes

Kohlrabi, potato and salmon ceviche

10 minutes

Brinjal recipes

Grilled white, yellow, red and purple brinjals with peanut tahini and fillet steaks

45 minutes

Asian recipes

Chilli,ginger steak with pickled cucumbers

10 - 15 minutes

Pepper recipes

T-bone roast with green peppercorn sauce and Yorkshire puddings

30 minutes

Beef recipes

Beef-and-mushroom pie

20 minutes

Butternut recipes

Chicken and butternut roast

30 - 40 minutes

Bacon, mushroom and barley soup

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

100 g barley
125 g bacon
1 T olive oil
knob of butter
125 g mushrooms, sliced
1 garlic clove, crushed
2 bay leaves
6 sprigs of fresh thyme (or 2 t dried)
a dash of sherry wine (or use apple juice)
1 l chicken stock

Method

Cook the barley in salted boiling water until al dente.

Fry the bacon in a dry pan over high heat until crisp. Remove from the pan, then heat the olive oil and a knob of butter in the same pan and fry the mushrooms until golden.

Add the garlic, bay leaves, thyme, a dash of sherry (or apple juice) and the chicken stock.

Simmer for 15 - 20 minutes.

Gently stir the cooked barley into the soup and season to taste.

Serve hot, topped with the crispy bacon.

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XO sauce

Springbok shanks with creamy mash and parsley

Ostrich fillet bombs

Kohlrabi, potato and salmon ceviche

Grilled white, yellow, red and purple brinjals with peanut tahini and fillet steaks

Chilli,ginger steak with pickled cucumbers

T-bone roast with green peppercorn sauce and Yorkshire puddings

Beef-and-mushroom pie

Chicken and butternut roast

Bacon, mushroom and barley soup

Bacon, mushroom and barley soup

Ingredients

Method