Recipes Archive

Cauliflower recipes

Pickled cauliflower

5 minutes

Christmas recipes

Tomato salad with bocconcini

10 minutes

Crumbed recipes

Crunchy crumbed mushrooms

20 minutes

Sweet treat

Jam tart

35 minutes

Braai recipes

Roosterkoek

45 minutes

Chicken thigh

African roasted peri-peri chicken

1 hour 30 minutes

Chuckles recipes

No-churn Tin Roof ice cream sundae

15 minutes

Chocolate recipes

No-bake Chuckles chocolate tart

Cheese recipes

Prosciutto and Brie toasts with apricot preserves

15 minutes

Beans recipes

Broad bean salad

10 minutes

Broad bean salad

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

200 g baby leeks
1 cup chicken stock or water
sea salt and freshly ground black pepper, to taste
30 g anchovy fillets
50 g capers
3 T lemon juice
300 g Woolworths broad beans, shelled and blanched
100 g pecorino, shaved
80 g rocket
¼ cup olive oil

Method

1. Poach the leeks in seasoned water or stock for 10 minutes. Allow to cool.

2. Lightly crush the anchovy fillets and capers together using a mortar and pestle. Add the lemon juice.

3. Toss together the leeks, broad beans, anchovy dressing, pecorino, rocket and season to taste. Drizzle with olive oil to serve.

Cook's note: "If you can find endive, use the leaves here instead of rocket.”

Find more budget beans recipes here.

Photograph: Jan Ras
Food assistant: Bianca Strydom

Spinach lasagne

Chicken in tomato sauce

Triple-layer chocolate-and-vanilla cake

Classic Cremora tart

Special occasion chocolate cake

Pickled cauliflower

Tomato salad with bocconcini

Crunchy crumbed mushrooms

Jam tart

Roosterkoek

African roasted peri-peri chicken

No-churn Tin Roof ice cream sundae

No-bake Chuckles chocolate tart

Prosciutto and Brie toasts with apricot preserves

Broad bean salad

Broad bean salad

Ingredients

Method