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Kassler chops

20 minutes

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Kale leaf ravioli

20 minutes

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20 minutes

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Chutney chicken

35 minutes

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Harissa chicken

45 minutes

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Split pea dhal with grilled cabbage

2 hours

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Mavrou

2 hours 15 minutes

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Chicken and baked bean curry

50 minutes

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Cured beetroot bream

20 minutes

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25 minutes

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Cheese-and-corn quesadilla

20 mnutes

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Chilaquiles with whipped feta

20 minutes

Chilaquiles with whipped feta

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

2 cups sunflower oil, for frying
4 Woolworths white flour wraps, cut into triangles
2 T olive oil
1 x 400 g can whole cherry tomatoes
¼ cup Woolworths chipotle sauce
4-8 free-range eggs, fried
2 T Woolworths chilli crisp, for serving
coriander, to garnish

For the whipped feta, blend:

150 g feta
100 g crème fraîche
1 t garlic, minced
½ t Woolworths oak-smoked chilli flakes

Method

1. Heat the sunflower oil in a deep pan. Fry the wraps until golden brown, then drain on kitchen paper.

2. Heat the olive oil in a pan, add the tomatoes and simmer for 5 minutes. Stir in the chipotle sauce.

3. To serve, top the chilaquiles with the sauce and fried egg. Sprinkle with the chilli flakes, spoon over the chilli crisp and garnish with coriander. Serve with the whipped feta.

Find more Mexican recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Kassler chops

Kale leaf ravioli

Vegan breakfast

Chutney chicken

Harissa chicken

Split pea dhal with grilled cabbage

Mavrou

Chicken and baked bean curry

Cured beetroot bream

Chicken tortillas

Cheese-and-corn quesadilla

Chilaquiles with whipped feta

Chilaquiles with whipped feta

Ingredients

Method