Meat-free Archives

Butternut recipes

Syrupy pumpkin tarte tatin

30 minutes

Nightshade recipes

Potato latkes

20 minutes

Afternoon tea

Granola loaf

1 hour and 15 minutes

Braai recipes

Grana Padano garlic bread

15 minutes

Brinjal recipes

Lentil, grilled brinjal and butternut salad with tahini dressing

40 minutes

Cheese recipes

Charred blood orange and mozzarella salad

5 minutes

Root vegetable

Easy winter veg “tarte tatin”

20 minutes

Brinjal recipes

Brinjal curry with chickpea dumplings

30 minutes

Cabbage recipes

Umfino (maize meal cooked with cabbage and leafy greens)

35–40 minutes

Beans recipes

Butter bean cacio e pepe

30 minutes

Butter bean cacio e pepe

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

2 T olive oil
3 cloves garlic, smashed
1 x 400 g can cannellini beans
6 sage leaves
sea salt and freshly ground black pepper, to taste
1 red chilli, finely chopped
70 g Grana Padano, finely grated
400 g orecchiette, cooked al dente (reserve 5 T cooking water)

Method

1. Heat the olive oil in a frying pan. Stir in the garlic. Add the beans, their brine and sage and cook for 5 minutes.

2. Add the chilli, cheese and pasta water. Season, then toss in the cooked pasta and serve.

Find more beans recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Wagyu fat flambadou venison

Avocado-and-lemon ice cream with bay leaf oil

Rustic Golden Delicious apple-and-potato bake

Syrupy pumpkin tarte tatin

Potato latkes

Granola loaf

Grana Padano garlic bread

Lentil, grilled brinjal and butternut salad with tahini dressing

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Brinjal curry with chickpea dumplings

Umfino (maize meal cooked with cabbage and leafy greens)

Butter bean cacio e pepe

Butter bean cacio e pepe

Ingredients

Method