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1 hour

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Garlicky roast butternut with mielie puree

45 minutes

Pepper recipes

Ricotta and lemon chicken with roast peppers

1 hour 30 minutes, plus overnight marinating time

Fish recipes

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10 minutes

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Avocado recipes

Pan-roasted fish with smashed tomatoes and green olives

15 minutes

Thai-style mussels

By Abigail Donnelly

Serves 2

Difficulty Easy

Cooking Time 15 to 20 minutes

Ingredients

1 x 400 ml can coconut milk
2 stalks lemon grass
Sliced fresh ginger
Chopped chilli
Blended coriander
2 cloves crushed garlic
500 g fresh mussels
Warm rice noodles

Method

Bring the can coconut milk, stalks lemon grass, sliced fresh ginger, chopped chilli, blended coriander and cloves crushed garlic to a gentle simmer.
Add fresh mussels and cook for 15 to 20 minutes, or until the shells have opened. Ladle onto warm rice noodles and serve.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Spicy red lentils and crisp tofu

Pomegranate seared beef with roast beetroot

Free-range chicken and brinjal curry

Bean and almond dip with pomegranate molasses

Garlicky roast butternut with mielie puree

Ricotta and lemon chicken with roast peppers

Silky smooth red pepper fish soup

Parmesan crisp and pickled pear salad

Pomegranate and grapefruit punch

Fiery avocado salad

Pan-roasted fish with smashed tomatoes and green olives