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Rotisserie chicken hack

We got Khanya Mzongwana to try the viral roast chicken hack using Woolies’ rotisserie chicken at the TASTE office. (Yes, it’s so easy you can make it at work!) She elevated it with jalapeño cashews, chilli crisp and coriander. The TASTE team approved. Will you be trying it?

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    The Scone Shack’s scones

    15 minutes SERVES Makes 18

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  • istambu namathambo samp and beans with beef bones
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    Istambu namathambo (samp and beans with beef bones)

    3 hours SERVES 5

    Istambu is a dish that my mum, Sindi Molefe, cooks when she’s in a good mood. For me this recipe represents that. It’s a labour of love.

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  • Thai chicken salad
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    Thai chicken salad

    SERVES 4

    Zana Alvarado, a recipe creator, shares her favourite way to use leftover chicken in this recipe for Thai chicken salad with peanut dressing. “I love adding salads to my menu to balance all the indulging that the holidays bring. They balance out all the rich meals. This crunchy, fresh, flavourful Thai chicken salad with peanut dressing packs an umami punch and is a great way to use up leftover chicken over the holidays. Rotisserie chicken works well in this recipe, too. This salad can be served as a main, or leave out the chicken and serve as a side. For a seafood spin, use shelled, deveined prawns.”

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  • Chicken salad with coriander sauce
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    Chicken salad with coriander sauce

    25 minutes SERVES 8

    "The chicken and brinjal are good together with the fresh topping and coriander sauce.” – Phillippa Cheifitz

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  • Puttanesca roast cabbage
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    Puttanesca roast cabbage

    40 minutes SERVES 4

    This delicious cabbage bake contains all the delicious flavours of a classic puttanesca. Serve it heaped on creamy mashed potatoes with plenty of sauce ladled over it.

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Your long weekends are sorted with TASTE's special weekend feasts issue

Ramadan, Eid, Pesach, Easter and long lazy weekends, there are plenty of reasons to get together, celecrate and eat. Let us help you plan your menus with this special weekend feasts edition of TASTE. Abigail Donnelly shares her modern Easter lunch menu, Clem Pedro is all about surf ’n turf and Khanya Mzongwana explores the most delicious “breads” around the continent. Plus Cape-based caterer Tracy Klass shares her family’s tried-and-tested Passover dishes, and Social-media sensation Fehmz shares Ramadan inspo from her debut cookbook, Damn Good Food.

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Italian issue of TASTE