Great value Archives

Bread recipes

Sorghum squash potbread

45 minutes

Afternoon tea

Chocolate marie biscuit fridge cake

Cheese recipes

Extra cheesy mac n cheese

45 minutes

Air-fryer recipes

Tofu with 5-minute Romesco sauce

15 minutes

Air-fryer recipes

Air-fryer sausage rolls

25 minutes

Egg recipes

Feta fried eggs

10 minutes

Butternut recipes

Roast butternut soup with curry-butter roti

1 hour

Pie recipes

Pork sausage pie

1 Hour

Breakfast recipes

Two-ingredient oat crêpes

35 - 40 minutes

Cake recipes

Self-saucing chocolate pudding

30 - 35 minutes

Gochujang brown rice stir-fry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 T coconut oil
1 onion, finely chopped
1 T Woolworths gochujang paste
1 x 400 ml coconut milk can
1 x 200 g pak choi packet
400 g brown basmati rice, cooked
3 T coriander, chopped

Method

1. Heat the oil in a frying pan and cook the onion over a medium heat until soft and golden. Add the gochujang paste and stir until combined. Add the coconut milk and pak choi and cook for 5 minutes.

2. Stir through the cooked rice and cook for 1 minute until warmed through. Serve with the coriander.

Cook's note: If you are not following a plant-based diet, you can add pan-fried steak to the dish.

Find more rice recipes here.

Photographs: Jan Ras
Food assistant: Danielle Smith

Umfino (maize meal cooked with cabbage and leafy greens)

Amasi-and-raisin scones

Mandazi with ClemenGold-infused chocolate sauce

Sorghum squash potbread

Chocolate marie biscuit fridge cake

Extra cheesy mac n cheese

Tofu with 5-minute Romesco sauce

Air-fryer sausage rolls

Feta fried eggs

Roast butternut soup with curry-butter roti

Pork sausage pie

Two-ingredient oat crêpes

Self-saucing chocolate pudding

Braised beef with colcannon mash

Gochujang brown rice stir-fry

Gochujang brown rice stir-fry

Ingredients

Method