Bacon recipes

Bacon-and-egg potato rostis

20 minutes

Mediterranean

Weekend smoky lamb roti

45 minutes

Paella recipes

Loadshedding rice with seared trout

35 minutes

Potato recipes

Potato and sweet potato röstis

15 minutes

Duck recipes

Pommes Anna with duck fat

40–50 minutes

Beef recipes

Brinjal-and-mince bake

1¼ hours

Avocado recipes

Fish tacos with smashed avocado and tomato salsa

5 minutes

Ceviche recipes

Yellowtail ceviche with tiger’s milk dressing

Chicken recipes

Braised chicken with bacon, leeks and sweet potato

55 minutes

Dutch stamppot

15 minutes

Mediterranean

Olive, chorizo and cherry tomato pasta

15 minutes

Chilli recipes

Charred chilli poppers

15 minutes

Charred chilli poppers

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

12 fresh Jalapeño chillies
300 g mozzarella, grated
100 g chorizo, chopped
Sweet chilli sauce
Spring onions, sliced

Method

Split 12 fresh Jalapeño chillies and remove the seeds.

Chargrill the Jalapeños on a griddle pan for 1 minute on each side.

Stuff the chillies with 300 g grated mozzarella and 100 g chopped chorizo, then grill until the cheese melts.

Serve with sweet chilli dipping sauce and garnish with sliced spring onions.

Discover more Mexican inspired dishes here

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Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Bacon-and-egg potato rostis

Weekend smoky lamb roti

Loadshedding rice with seared trout

Potato and sweet potato röstis

Pommes Anna with duck fat

Brinjal-and-mince bake

Fish tacos with smashed avocado and tomato salsa

Yellowtail ceviche with tiger’s milk dressing

Braised chicken with bacon, leeks and sweet potato

Dutch stamppot

Olive, chorizo and cherry tomato pasta

Charred chilli poppers

Charred chilli poppers

Ingredients

Method