Beans recipes

Slow-cooked cowboy beans

2 hours 10 minutes

Muffin recipes

Cheese-and-bacon granola muffins

20 minutes

Grain recipes

Fridge-contents eggy fried rice

30 minutes

Aliums

Family favourite frikkadels in onion gravy

35 minutes

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Chickpea recipes

Cheat’s feijoada with pork shoulder

3 hours

Fish recipes

Spicy pilchard frikkadels with pearl barley and tomato salsa

30 minutes

Confit fruit

1 hour

Lamb recipes

Lamb-and-bulgar wheat koftas

25 minutes

Mediterranean

Fattoush salad with koftas

Fish recipes

Potato-crusted baked hake with smashed peas

35 minutes

Chocolate recipes

Mom’s Nutella-and-hazelnut muffins

15 minutes

Aliums

Confit tomatoes in garlic-and-anchovy oil

1 hour 20 minutes

Confit tomatoes in garlic-and-anchovy oil

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour 20 minutes

Ingredients

1 head garlic, broken into cloves, with skins intact
6 plum tomatoes, halved and seeded
4 sprigs fresh thyme
sea salt and freshly ground black pepper, to taste
2 cups olive oil
200 g cherry tomatoes, halved
8 fillets anchovy
ciabatta toast, for serving
fresh basil, for serving

Method

Preheat the oven to 150°C.

Arrange the garlic, plum tomatoes and thyme in a shallow baking dish, with the tomatoes cut side up. Season and pour over the olive oil.

Bake for 1 hour, then remove the dish from the oven, remove the tomatoes and set aside. Return the dish to the oven for a further 20 minutes.

Remove the dish from the oven, add the cherry tomatoes and anchovy fillets while the oil is still warm and allow to cool.

Serve at room temperature, spooned over toasted ciabatta with fresh basil and cracked black pepper.

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Slow-cooked cowboy beans

Cheese-and-bacon granola muffins

Fridge-contents eggy fried rice

Family favourite frikkadels in onion gravy

Cheat’s feijoada with pork shoulder

Spicy pilchard frikkadels with pearl barley and tomato salsa

Confit fruit

Lamb-and-bulgar wheat koftas

Fattoush salad with koftas

Potato-crusted baked hake with smashed peas

Mom’s Nutella-and-hazelnut muffins

Confit tomatoes in garlic-and-anchovy oil

Confit tomatoes in garlic-and-anchovy oil

Ingredients

Method