Salt-and-pepper squid with summer salsa

10 minutes

Smoked chicken, celery and potato patties

15 minutes

Cooking with

Rose and pink sparkling wine jelly

5 minutes

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Roast spicy cauliflower with mint dressing

15 minutes

Anchovy recipes

Chargrilled prime rib with anchovy butter

10 -15 minutes

Steak recipes

Mustard steak and crispy fried potatoes

20 minutes

Fish recipes

Baby beetroot raita with watercress salad

15 to 20 minutes

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Rooibos creme caramel and toffee apple

45 minutes

Orange and gorgonzola salad with toasted macadamias

Chickpea recipes

Spicy chorizo and chickpea salad

Spicy chorizo and chickpea salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

1 chopped chilli
2 cloves chopped garlic
1 T olive oil
1 chorizo sausage
1 x 400 g can drained chickpeas
8 smashed black olives
Crumbled feta
Flat-leaf parsley

Method

In a pan over a medium to low heat, gently fry chopped chilli and cloves chopped garlic in olive oil. Add sliced chorizo sausage and brown before adding can drained chickpeas.
Fry for a few minutes, remove from the heat and add smashed black olives, crumbled feta and chopped flat-leaf parsley*. Season and serve immediately.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Salt-and-pepper squid with summer salsa

Smoked chicken, celery and potato patties

Rose and pink sparkling wine jelly

Roast spicy cauliflower with mint dressing

Chargrilled prime rib with anchovy butter

Mustard steak and crispy fried potatoes

Baked hake parcels

Asian smoked chicken slaw

Baby beetroot raita with watercress salad

Rooibos creme caramel and toffee apple

Orange and gorgonzola salad with toasted macadamias

Spicy chorizo and chickpea salad

Spicy chorizo and chickpea salad

Ingredients

Method