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Warm roast beetroot salad with Parmesan

40 minutes

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Baked hake with crisp pancetta and anchovies

15 to 20 minutes

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10 minutes

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Steamed prawns with hot pepper mandarin salt

10 minutes

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Roast brinjal and kudu carpaccio salad with yoghurt and lemon buchu dressing

20 minutes

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Pan-fried harissa prawns with citrus salsa

15 minutes

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Honey-and-ginger grilled tofu with crushed chilli

20 minutes

Dip recipes

Warm cannellini bean dip with parsnip chips

15–20 minutes

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Warm cannellini bean dip with parsnip chips

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 15–20 minutes

Ingredients

2 x 400 g cans cannellini beans
Fresh green chilli 1, chopped
Garlic 2 cloves, crushed
Lemon ½, juiced
2 T extra virgin olive oil
Sea salt and freshly ground black pepper to taste
Purple king beans or fine green beans, rinsed and sliced, for serving
Parsnips 8, rinsed

Method

Preheat the oven to 180°C. Drain and mash the cannellini beans with the chilli, garlic, lemon juice, 2 t olive oil and seasoning, then blend roughly using a hand-held blender.

Spoon the mixture into an ovenproof dish and bake for 10 to 15 minutes, or until warmed through.

Season with black pepper and drizzle over 1 t olive oil. Serve topped with sliced king or fine green beans, with a helping of parsnip crisps on the side.

To make the parsnip crisps, run the blade of a vegetable peeler along the length of the parsnips to create long ribbons. Arrange on a baking tray, drizzle with the remaining olive oil and toss to evenly coat. Sprinkle with sea salt and bake for 10 minutes a side, or until crisp and golden.

Cook’s note: Add a few marinated artichokes before blending to bulk up the bean dip, and, when ready to serve, drizzle over some pomegranate molasses.

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Warm cannellini bean dip with parsnip chips

Warm cannellini bean dip with parsnip chips

Ingredients

Method