Main Meals Archives

Chicken recipes

Sticky ClemenGold-glazed roast chicken with pumpkin wedges

1 1⁄2 hours, plus overnight brining

Battered and

Lemon-and-thyme panko crumbed pork chops

15 minutes

Bacon recipes

Smoky maple-espresso baked beans

25 minutes

Fish recipes

Fish tacos with one-minute lime mayonnaise and pink grapefruit

10 minutes

Asian recipes

Chicken and tenderstem broccoli with rice noodles

20 minutes

Beef recipes

Noxolo’s Beef Curry

1 hour

Carrot recipes

Sticky roast carrots in barley broth

45 minutes

Chops recipes

Perfectly fried pork chops with burnt sage butter

10 minutes

Brinjal recipes

Cauliflower-and-brinjal tart

30 minutes

Cauliflower-and-brinjal tart

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

3 T olive oil
2 brinjals, diced
1 cauliflower, leaves removed and broken into florets
8 free-range eggs, lightly whisked
60 g flour, sifted
1 t baking pwder
1 t ground turmeric (or 1 T fresh)
1⁄2 t ground coriander
1⁄2 t ground cumin
100 g goat’s cheese or feta, crumbled
2 T coriander, roughly chopped, to garnish
30 g pine nuts, lightly toasted, to garnish

Method

Preheat the oven to 180°C and generously grease a 20 cm tart tin.

Heat a little oil in a nonstick pan over a high heat. Fry the brinjals, in batches, until golden. Remove and drain on kitchen paper.

Add more oil to the pan and fry the cauliflower florets until golden. Remove from the pan and roast for 10 minutes.

Combine the remaining ingredients in a large bowl. Fold through the fried brinjal and cauliflower. Pour the mixture into the greased tart tin and top with the goat’s cheese or feta.

Bake for 15 minutes, or until golden and cooked through. Garnish with the coriander and pine nuts.

Cook's note: This moreish crustless tart, inspired by Yotam Ottolenghi’s in Plenty More, makes a substantial lunch served with a simple salad of leaves dressed with pomegranate molasses.

Discover more recipes featuring cauliflower here.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Citrus-braised shortrib with chilli, lime and green tomato salsa

Spicy fried potato shakshuka with naan bread

Smoky baby marrows with garlicky cannellini beans on toast

Sticky ClemenGold-glazed roast chicken with pumpkin wedges

Lemon-and-thyme panko crumbed pork chops

Smoky maple-espresso baked beans

Fish tacos with one-minute lime mayonnaise and pink grapefruit

Chicken and tenderstem broccoli with rice noodles

Noxolo’s Beef Curry

Sticky roast carrots in barley broth

Perfectly fried pork chops with burnt sage butter

Cauliflower-and-brinjal tart

Cauliflower-and-brinjal tart

Ingredients

Method