Air-fryer recipes

Air-fryer baby carrots

12 minutes

Canned food

20-minute chickpea curry

20 minutes

Dressing recipes

Cucumber salad with mirin dressing

15 minutes

Grain recipes

Sorghum balls

1 hour 20 minutes

Soup recipes

Pumpkin-and-millet soup

1 hour 40 minutes

Avocado recipes

Easy vegan tacos

15 minutes

Nightshade recipes

Multicoloured bhisto

20 minutes

Chocolate recipes

Tofu chocolate pudding

Five-ingredient recipes

Umqa wehlaba (dandelion leaf pap)

30 minutes

Asparagus recipes

Baby marrow pancake

15 minutes

Air-fryer recipes

Tofu with 5-minute Romesco sauce

15 minutes

Sauce recipes

Home-made plum sauce

30 minutes

Home-made plum sauce

By Hannah Lewry

Serves Makes 1 litre

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

1 kg Woolworths Flavourburst plums, stoned and roughly chopped
100 g water
2 T sugar
a pinch salt

Method

1 Place all the ingredients into a saucepan and bring to the boil, stirring. Cook until soft and saucy in consistency.

2 Once cooked, cool, then blend until smooth.

3 Store in an airtight jar in the fridge for up to one week or freeze. Use in recipes such as the Lebanese-style pomegranate-and- plum chicken.

Find more stone fruit recipes here.

Photography: Robbert Koene
Recipe and Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Bacon-and-cheese turnovers

Air-fryer baby carrots

20-minute chickpea curry

Cucumber salad with mirin dressing

Sorghum balls

Pumpkin-and-millet soup

Easy vegan tacos

Multicoloured bhisto

Tofu chocolate pudding

Umqa wehlaba (dandelion leaf pap)

Baby marrow pancake

Tofu with 5-minute Romesco sauce

Home-made plum sauce

Home-made plum sauce

Ingredients

Method