Potato tikki with almond-coriander chutney

20 minutes

Super-simple chicken masala

40 minutes

Beetroot recipes

Pickled turnips and beetroot with rustic chicken liver pate

15 minutes

Sweet potato with orange and avocado

30 - 40 minutes

Asian recipes

Asian pork burgers with coriander pesto

15 minutes

Butternut recipes

Baked butternut and sage on polenta crust

30 minutes

Chickpea recipes

Chickpea curry

25 minutes

Curry recipes

Chicken and lentil curry with papaya salsa

50 minutes

Sauce recipes

Salt-and-pepper tofu with sweet-and-sour dipping sauce

10 minutes

Risotto recipes

Basic risotto

1 hour 40 minutes

Summer berry and granadilla tart

15 minutes

Stuffed crab (caranguejo recheado)

30 minutes, including steaming

Stuffed crab (caranguejo recheado)

By Graca Machel

Serves 4

Prep Time 20 minutes

Cooking Time 30 minutes, including steaming

Ingredients

2 kg small crabs
4 slices white bread
milk, for soaking
2 medium onions, finely chopped
2 T olive oil
2 cloves garlic, crushed
2 large red chillies, finely chopped
1 bay leaf
1 T lemon juice
2 T Parmesan cheese
1 egg, separated
1 T parsley, finely chopped

Method

Preheat the oven to 140°C.

Remove the crab meat from inside the shells and cut into small pieces (retain the shells for stuffing).

Soak the bread in the milk. Over a low heat, sauté the onion in the olive oil, until soft, then add the garlic, chilli and bay leaf.

Turn up the heat and add the crab meat and lemon juice, and mix well. Remove the bread from the milk and add to the crab mixture.

When well combined, add the grated cheese and remove from the heat. Transfer the mixture to a bowl and allow to cool before adding the egg white and chopped parsley.

Ten minutes before serving, spoon the crab mixture into the empty shells and brush with egg yolk. Place in the oven for 15 minutes.

Serve hot.

Cooks note: adapted from the book Hunger for Freedom by Anna Trapido (Jacana Media, 2008)

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Potato tikki with almond-coriander chutney

Super-simple chicken masala

Pickled turnips and beetroot with rustic chicken liver pate

Sweet potato with orange and avocado

Asian pork burgers with coriander pesto

Baked butternut and sage on polenta crust

Chickpea curry

Chicken and lentil curry with papaya salsa

Salt-and-pepper tofu with sweet-and-sour dipping sauce

Basic risotto

Summer berry and granadilla tart

Stuffed crab (caranguejo recheado)

Stuffed crab (caranguejo recheado)

Ingredients

Method