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Stokbrood with salted butter

30 minutes

Mediterranean

Weekend smoky lamb roti

45 minutes

Potato recipes

Potato and sweet potato röstis

15 minutes

Duck recipes

Pommes Anna with duck fat

40–50 minutes

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1¼ hours

Avocado recipes

Fish tacos with smashed avocado and tomato salsa

5 minutes

Ceviche recipes

Yellowtail ceviche with tiger’s milk dressing

Chicken recipes

Braised chicken with bacon, leeks and sweet potato

55 minutes

Mediterranean

Olive, chorizo and cherry tomato pasta

15 minutes

Berry recipes

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18 minutes

Cake recipes

Coconut-and-jam lamingtons

10 minutes

Chilli recipes

Charred chilli poppers

15 minutes

Charred chilli poppers

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

12 fresh Jalapeño chillies
300 g mozzarella, grated
100 g chorizo, chopped
Sweet chilli sauce
Spring onions, sliced

Method

Split 12 fresh Jalapeño chillies and remove the seeds.

Chargrill the Jalapeños on a griddle pan for 1 minute on each side.

Stuff the chillies with 300 g grated mozzarella and 100 g chopped chorizo, then grill until the cheese melts.

Serve with sweet chilli dipping sauce and garnish with sliced spring onions.

Discover more Mexican inspired dishes here

Spinach lasagne

Pot bread

Italian fondue

Stokbrood with salted butter

Weekend smoky lamb roti

Potato and sweet potato röstis

Pommes Anna with duck fat

Brinjal-and-mince bake

Fish tacos with smashed avocado and tomato salsa

Yellowtail ceviche with tiger’s milk dressing

Braised chicken with bacon, leeks and sweet potato

Olive, chorizo and cherry tomato pasta

Mini Black Forest cakes

Coconut-and-jam lamingtons

Charred chilli poppers

Charred chilli poppers

Ingredients

Method