Cheese recipes

Celeriac and potato soup with grilled cheese croutons

20 minutes

Roast flattened chicken with three veg

1 hour

Baked spiced fish with biryani rice

35 minutes

Gnocchi recipes

Handmade gnocchi with burnt butter and garlic glaze

20 minutes, plus roasting time

Lemon and bacon poussins with a garlicky bread sauce

1 hour, 10 minutes

Steak recipes

French onion soup with cheesy dumplings

Soup recipes

Quick tomato and ham soup with scone topping

Baked marinated spareribs with noodles

55 minutes

Chops recipes

Saucy lamb-rib chops with crusty potato chunks

30 minutes

Couscous recipes

Tomato and salmon curry with rooibos-infused couscous

25 minutes

Tomato and salmon curry with rooibos-infused couscous

By TASTE

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

3 T olive oil
2 shallots, sliced
1 T dried curry leaves
8 ripe tomatoes cut into wedges
1 x 5 cm piece ginger, grated
2 cloves garlic, sliced
2 T chermoula paste
1 t mustard seeds
1 cup vegetable stock
4 x 200 g portions salmon fillet
1 cup couscous
1 cup strong black rooibos tea
sea salt and freshly ground black pepper

For serving

Poppadums, fried

Method

Place a pan over a medium to low heat. Add the oil and when hot, fry the shallot, curry leaves, tomato, ginger, garlic, chermoula paste and mustard seeds for 5 minutes, or until fragrant and softened.

Add the stock, then turn down the heat and leave to gently simmer until reduced slightly. Place the fish fillets on top of the curry and the lid on the pan.
Steam gently for 5 minutes, or until the fish is cooked through but still moist.
Meanwhile, place the couscous in a bowl, pour in the tea and cover with a dishcloth in order to steam.

Once all of the rooibos has been absorbed, fluff up the couscous using a fork to separate the grains.
Spoon into shallow bowls and top with the curried fish and sauce.
Season to taste and serve with crispy poppadums.

Nuke-it noodle bowl

Pepper steak-and-sweet onion rösti pie

Butter bean cacio e pepe

Celeriac and potato soup with grilled cheese croutons

Roast flattened chicken with three veg

Ham in mustard sauce

Baked spiced fish with biryani rice

Handmade gnocchi with burnt butter and garlic glaze

Lemon and bacon poussins with a garlicky bread sauce

Steak normandy

French onion soup with cheesy dumplings

Quick tomato and ham soup with scone topping

Baked marinated spareribs with noodles

Saucy lamb-rib chops with crusty potato chunks

Tomato and salmon curry with rooibos-infused couscous

Tomato and salmon curry with rooibos-infused couscous

Ingredients

Method