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The ultimate veggie burger

15 minutes

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30 minutes

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30 minutes

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30 minutes

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25 minutes

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30 minutes

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20 minutes

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Veggie burgers with coriander tahini

20 minutes

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Classic miso soup

5 minutes

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Miso-roasted brinjals

40 minutes

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Aloo fry

25 minutes

Italian recipes

Minestrone with scarpetta

45 minutes

Minestrone with scarpetta

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

4 T olive oil
2 onions, finely chopped
2 leeks, roughly chopped
3 sticks celery, roughly chopped
2 carrots, chopped
3–5 Parmesan rinds
6 cloves garlic, chopped
4 bay leaves
4 sprigs thyme
1 t dried oregano
1 x 70 g can tomato paste
1 x 410 g can diced tomatoes
4 cups vegetable stock
1 x 410 g can butter beans
150 g orecchiette pasta, cooked
sea salt and freshly ground black pepper, to taste
200 g kale, chopped
Parmesan, shaved, for serving
ciabatta, for serving

Method

1. Heat the olive oil in a large saucepan. Add the onions, leeks, celery, carrots, Parmesan rinds, garlic, bay leaves and thyme. Sauté until soft and slightly golden.

2. Add the tomato paste, tomatoes and stock. Simmer for 30 minutes. Add the butter beans and brine. Season and add the pasta and kale. Simmer for a further 5 minutes.

3. Serve with a drizzle of olive oil, Parmesan and ciabatta.

Cook's note: My trick for making the best minestrone is to use leftover Parmesan rinds. Sometimes the rinds don’t melt all the way and someone might find a piece, almost like a lucky charm!

Find more Italian recipes here.

Photographs: Jan Ras
Food assistant: Bianca Strydom

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

The ultimate veggie burger

Three-sisters-and-a-niece salad

Tomato pozole

Mushroom ragù

Kasha with mushrooms

Tenderstem broccoli-and-blue cheese soup

Dunked cauliflower

Veggie burgers with coriander tahini

Classic miso soup

Miso-roasted brinjals

Aloo fry

Minestrone with scarpetta

Minestrone with scarpetta

Ingredients

Method