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Milk tart

1 hour, 20 minutes, plus chilling and cooling

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Peri-peri spatchcock chicken with apple-and-mint tzatziki

50 minutes

Braai recipes

Lemony chicken with waterblommetjies

45 minutes

Breakfast recipes

Breyani-inspired fragrant rice

40 minutes

Curry recipes

Italian bean and smoked pork soup “bunny chow”

40 minutes

Italian bean and smoked pork soup “bunny chow”

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

2 T olive oil
1 onion, finely chopped
2 leeks, finely chopped
2 cloves garlic, finely chopped
2 sticks celery, roughly chopped
4 carrots, peeled and roughly chopped
3 sprigs thyme
400 g pork rashers, halved
4 bay leaves
1 T tomato paste
2 T Worcester sauce
4 cups beef stock
1 x 400 g borlotti beans can, drained
sea salt and freshly ground black pepper, to taste
1 loaf fresh sourdough bread, hollowed
¼ cup Parmesan cheese grated

Method

Gently fry the onion and leeks in the olive oil until translucent and golden brown. Increase the heat and add the garlic, celery, carrots, thyme and pork rashers. Cook for 5 minutes, or until the pork rashers have coloured.

Add the bay leaves and tomato paste and cook for 1 minute. Add the Worcester sauce and beef stock. Bring to the boil, then reduce to a simmer and cook for 30 minutes or until the pork pulls apart. Add the borlotti beans for the last 5 minutes of cooking time.

Toast the bread in a preheated oven for 5 minutes until slightly golden. Fill with the bean-and-pork soup and sprinkle over the Parmesan.

DISCOVER MORE SOUPS HERE

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Peri-peri spatchcock chicken with apple-and-mint tzatziki

Tamatiesmoor

Vetkoek

Bom bom beans

Lemony chicken with waterblommetjies

Melkkos

Feta-and-garlic vetkoek

Breyani-inspired fragrant rice

Maureen’s Cape Malay curry

Italian bean and smoked pork soup “bunny chow”

Italian bean and smoked pork soup “bunny chow”

Ingredients

Method