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Vegan mayo

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Rösti topped with lemon-marinated feta and sardines

50 minutes

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Potato-crusted baked hake with smashed peas

35 minutes

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10 minutes

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Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

30 minutes

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15 minutes

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30 minutes

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Garlic-and-caper butter pan-fried hake

15 minutes

Butternut recipes

Cheesy polenta

25 minutes

Cheesy polenta

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

1 butternut
1 T olive oil
4 cloves garlic, unpeeled
320 g polenta
4 cups milk
40 g Woolworths hard cheese, grated

Method

Preheat the oven to 200°C.

Thinly slice the butternut, with the skin and seeds. Drizzle with olive oil, season, then arrange on a baking tray with the unpeeled garlic cloves. Roast for 15–20 minutes, or until golden.

Place the polenta and milk in a saucepan and bring to a simmer. Cook for 10 minutes, stirring, until the polenta is smooth. Season to taste.

Stir in the grated hard cheese and sprinkle over more when serving.

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Vegan mayo

Rösti topped with lemon-marinated feta and sardines

Potato-crusted baked hake with smashed peas

Sticky fried banana pancakes

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

Seared chicken livers with spicy brinjals

Crunchy fennel truffle salad

Chickpea-and-artichoke dip

Garlic-and-caper butter pan-fried hake

Cheesy polenta

Cheesy polenta

Ingredients

Method