Root vegetable

Root vegetable crisps with ovenroasted garlic aioli

40 minutes

Cooking with

Grape and wine jelly

30 minutes

Cranberry brownie mix in a jar

30 to 40 minutes

Cheesecake recipes

Cheesecake with cranberry

Baked spiced custard dusted with coconut

45 minutes

Biscuit recipes

Festive icing-enrobed allspice biscuit bells

10 minutes

Brinjal recipes

Hot fast-roast chicken and brinjal on greens

45 minutes

Risotto recipes

Easy baked risotto with mushroom and celery salad

30 minutes

Layered seared beef and strawberry carpaccio with spring-onion curls, lime zest and vino cotto

4 to 5 minutes, plus 3 hours freezing time

Blanched broad beans glossed in lemon-anchovy vinaigrette

3 to 5 minutes

Milk recipes

Coconut-milk omelette with marinated mushroom

5 minutes

Chicken recipes

Grilled chicken thighs with spinach pasta

20 minutes

Grilled chicken thighs with spinach pasta

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

8 chicken thighs

For the marinade, mix together:

1/3 cup olive oil
1 clove garlic, crushed
1 t oregano
Sea salt and freshly ground black pepper, to taste

For the spinach pasta:

250 g penne
200 g baby spinach leaves, washed
½ cup grated Italian Parmesan
2 T chopped Italian parsley
Sea salt and freshly ground black pepper, to taste
2-3 anchovies, chopped
Or a handful of chopped black olives

Method

To grill the chicken thighs: Mix the chicken thighs with half the marinade and grill under a medium heat, not too close to the grill, for 10 minutes a side, or until nicely browned and tender.

To make the spinach pasta: Cook the penne according to the package instructions. Stir in the spinach leaves and allow to wilt.

Drain and mix with the remaining marinade, adding the Parmesan, anchovies or olives, as well as the parsley and seasoning.

To serve: Serve the spinach pasta topped with the grilled chicken thighs.

Per serving: 4505 kJ, 54.8 g protein, 69.4g fat, 52g carbs

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Root vegetable crisps with ovenroasted garlic aioli

Grape and wine jelly

Cranberry brownie mix in a jar

Cheesecake with cranberry

Baked spiced custard dusted with coconut

Festive icing-enrobed allspice biscuit bells

Hot fast-roast chicken and brinjal on greens

Easy baked risotto with mushroom and celery salad

Layered seared beef and strawberry carpaccio with spring-onion curls, lime zest and vino cotto

Blanched broad beans glossed in lemon-anchovy vinaigrette

Coconut-milk omelette with marinated mushroom

Grilled chicken thighs with spinach pasta

Grilled chicken thighs with spinach pasta

Ingredients

Method