Canned food

Thai green curry chicken pot pie

40 minutes

Canned food

Bonnie’s tomatoey pilchards with samp

1½ hours

Canned food

Sweetcorn chilli pakoras with curried mayonnaise

20 minutes

Italian recipes

Sardine rigatoni with blistered tomatoes

35 minutes

Yellowfin tuna sashimi with pickled ginger and sesame soya sauce

Coconut recipes

Quick guava ice cream with candied guavas and coconut

5 minutes

Spiced smoked pork fillet with orange salad

20 minutes

Couscous recipes

Baked spiced fish with couscous

15 minutes

Asian-style seared beef with sesame-onion noodles

10 minutes

Chicken recipes

Grilled chicken skewers with hummus-yoghurt sauce

20 minutes

Grilled chicken skewers with hummus-yoghurt sauce

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

baby gem lettuce leaves, for serving

For the grilled chicken skewers:

400 g free-range mini chicken fillets
olive oil, for rubbing
sea salt and freshly ground black pepper

For the bulgur-wheat pilau:

200 g bulgur wheat
1 small onion, finely chopped
2 T olive oil
1 clove garlic, crushed
1 t cumin
1 t salt
1 cup organic chicken stock
freshly ground black pepper
½ cup finely chopped flat-leaf parsley

For the hummus-yoghurt sauce, mix together:

200 g hummus
½ cup Greek yoghurt

Method

To make the grilled chicken skewers:

Soak 8 thin wooden skewers in water. Moisten the chicken with olive oil and season to taste.

Thread the chicken fillets onto the skewers and grill over hot coals, turning around to cook all sides, until starting to catch but still moist.

To make the bulgur-wheat pilau:

Soak the bulgur wheat a cup of boiling water for 10 minutes to soften.

Meanwhile, fry the onion in the olive oil until translucent, then stir in the garlic and cumin.

Add the soaked bulgur and salt, then pour in the stock and bring to a bubble.

Reduce the heat and cover. Simmer gently for 15 minutes, or until the stock has been absorbed.

Add a few twists of black pepper and stir in the chopped parsley. Fluff up with a fork and serve warm.

To serve: Arrange the grilled chicken skewers on a platter, alongside a bowl of the sauce, with lettuce leaves and lemon wedges at the ready. Serve the bulgur-wheat pilau on the side.

Cook’s notes: Use tahini sauce (not tahini paste) instead of hummus or sprinkle the hummus-yoghurt sauce with sumac, which is ground from dried burgundy-red sumac berries and gives a tart sour-lemon flavour to Middle Eastern cooking. You can also try your hand at making your own hummus

Leftovers? Toss together a salad of chicken and pilau, adding canned chickpeas for further dimension in flavour. Thin down any leftover sauce with more yoghurt and lemon juice to use as a dressing. Serve on lettuce leaves.

Spinach lasagne

Pot bread

Italian fondue

Thai green curry chicken pot pie

Umleqwa with lentils

Lucky bean soup with dombolo

Bonnie’s tomatoey pilchards with samp

Sweetcorn chilli pakoras with curried mayonnaise

Sardine rigatoni with blistered tomatoes

Yellowfin tuna sashimi with pickled ginger and sesame soya sauce

Quick guava ice cream with candied guavas and coconut

Spiced smoked pork fillet with orange salad

Baked spiced fish with couscous

Asian-style seared beef with sesame-onion noodles

Grilled chicken skewers with hummus-yoghurt sauce

Grilled chicken skewers with hummus-yoghurt sauce

Ingredients

Method