Korma curry with seared beef and brinjal

10 minutes

Chickpea recipes

Pomegranate molasses-laced chickpea salad

Fenugreek and eggs

10 minutes

Mushroom recipes

Stuffed field mushrooms

10 minutes

Kafta

10 minutes

French recipes

Croque Monsieur

5 minutes

Braai recipes

Curry marinated chicken and brinjal kebabs

10 minutes

Lamb steaks in pita breads

15 minutes

Buttery rum pineapple with crushed ginger biscuits

5 minutes

Spun sugar

Asian laksa curry with toasted cashews

10–15 minutes

Pork and butter bean goulash

20 - 25 minutes

Pork and butter bean goulash

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 - 25 minutes

Ingredients

2 cloves crushed garlic
1 chopped fresh chilli
1 T olive oil
1 finely chopped onion*
800 g bite-sized free-range pork fillet
1 x 400 g can chopped tomatoes
½ t smoked paprika
1 x 400 g can drained butter beans
Chopped parsley*

Method

Place cloves crushed garlic, chopped fresh chilli and olive oil in a large pan over a medium to low heat and fry for 1 minute.

Add finely chopped onion and cook for another 5 minutes.

Add bite-sized free-range pork fillet cubes and fry for 4–5 minutes. Add can chopped tomatoes and smoked paprika, then simmer gently for 10 minutes.

Add can drained butter beans and warm through for 5 minutes.

Season to taste, top with chopped parsley and serve.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Korma curry with seared beef and brinjal

Pomegranate molasses-laced chickpea salad

Fenugreek and eggs

Stuffed field mushrooms

Kafta

Croque Monsieur

Curry marinated chicken and brinjal kebabs

Lamb steaks in pita breads

Buttery rum pineapple with crushed ginger biscuits

Spun sugar

Asian laksa curry with toasted cashews

Pork and butter bean goulash

Pork and butter bean goulash

Ingredients

Method