Beef recipes

Beef-and-potato pie

2–3 hours

Canned food

Vegan “fish”cakes

20 minutes

Cabbage recipes

Caramelised cabbage pizza

25–30 minutes

Fish recipes

Smoked haddock fish cakes

40 minutes

Fish recipes

Basa fish cakes

40 minutes

Fish recipes

Hake fish cakes

10–15 minutes

Cake recipes

Cheat’s crêpe cake

30 minutes

Bacon recipes

Biltong-and-bacon dip with Parmesan breadsticks

20 minutes

Fish recipes

Smoked trout fish cakes

50 minutes

Green goddess focaccia

30 minutes

Bacon recipes

Mom’s mac n cheese

40 minutes

Beans recipes

Pepper-and-bean salad

20 minutes

Pepper-and-bean salad

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

8 red peppers, halved
½ olive oil, cup
2 t garlic, crushed
3 T capers
3 red chillies, chopped
2 T red wine vinegar
2 T fish sauce
½ lemon juice, cup
1 x 410 g butter beans, can
30 g Italian parsley, chopped

Method

Heat the oil in a cast-iron pot or wok over the fire. Toss in the peppers and cook until soft and the edges are charred. Add the remaining ingredients and serve warm or cold.

Find more bean recipes here

Photograph: Jan Ras
Production: Abigail Donnelly
Food Assistants: Bianca Strydon and Ellah Maepa

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Beef-and-potato pie

Vegan “fish”cakes

Caramelised cabbage pizza

Smoked haddock fish cakes

Basa fish cakes

Hake fish cakes

Cheat’s crêpe cake

Biltong-and-bacon dip with Parmesan breadsticks

Smoked trout fish cakes

Green goddess focaccia

Mom’s mac n cheese

Pepper-and-bean salad

Pepper-and-bean salad

Ingredients

Method