Soup recipes

Samp-and-bean soup (Locro Argentina)

2½ hours

Chops recipes

Lamb chops with olive, orange and anchovy sauce

30 minutes

Chickpea recipes

Organic chickpea and coriander pasta

15 minutes

Chilli recipes

Organic linguine with organic olive oil, chilli, garlic and parsley sauce served with seared tuna chunks

20 minutes

Apple recipes

Roasted duck breasts with apple, maple syrup and apple vinaigrette

25 minutes

Lace pancakes stuffed with sticky soy ribs served with spring-onion curls

20 minutes, plus 30 minutes

Seared tuna, ginger and dried mushroom broth in a starch sheet bowl

20 minutes

Spinach and halloumi parcels topped with roasted garlicky chicken

25 minutes

Braai recipes

Greek lamb kebab, chargrilled brinjal and hummus on crusty bread sticks

15 minutes

Marinated olives, greek feta and sundried cherry tomato

5 minutes

Thai roast chicken and basil fritters with rice noodle salad

10 to 15 minutes

Chicken recipes

Korma-spiced Indian curry with roast chicken and chunky vegetables

20 minutes

Korma-spiced Indian curry with roast chicken and chunky vegetables

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

620 g ready-to-roast vegetables (leek and mushrooms)
2 T olive oil
1 T canola oil
1 x 5 g korma spice kit or
2 T korma paste
1 cup organic chicken stock
1 x 400 ml can coconut milk
150 g organic unrefined
brown sugar
2 fresh green chillies, finely chopped
100 g fresh dates, pitted
1 whole roast chicken, shredded
fluffy rice, for serving
1 T fresh coriander, roughly chopped
sea salt and freshly ground
black pepper

Method

Preheat the oven to 180°C.

Toss the vegetables in the olive oil until coated then roast for 20 minutes.

Heat the canola oil in a saucepan with the korma spices or paste.

Add the chicken stock and simmer for 5 minutes.

Mix in the coconut milk, brown sugar and chilli.

Smash the dates in a pestle and mortar then add to the curry.

Simmer for 10 minutes then add the shredded chicken and roasted vegetables to warm through.

Serve steaming hot in deep bowls with fluffy rice and chopped fresh coriander. Season to taste.

Per serving: 5001kJ, 81.9g protein, 70g fat, 53.8g carbs

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Samp-and-bean soup (Locro Argentina)

Lamb chops with olive, orange and anchovy sauce

Organic chickpea and coriander pasta

Organic linguine with organic olive oil, chilli, garlic and parsley sauce served with seared tuna chunks

Roasted duck breasts with apple, maple syrup and apple vinaigrette

Lace pancakes stuffed with sticky soy ribs served with spring-onion curls

Seared tuna, ginger and dried mushroom broth in a starch sheet bowl

Spinach and halloumi parcels topped with roasted garlicky chicken

Greek lamb kebab, chargrilled brinjal and hummus on crusty bread sticks

Marinated olives, greek feta and sundried cherry tomato

Thai roast chicken and basil fritters with rice noodle salad

Korma-spiced Indian curry with roast chicken and chunky vegetables

Korma-spiced Indian curry with roast chicken and chunky vegetables

Ingredients

Method