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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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  • one-pot chicken, mushroom and samp
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    One-pot chicken, mushroom and samp

    35 minutes SERVES 4 to 6

    "It tastes like it’s been cooking for 6 hours... but it only took 45 minutes” –  Keletso Motau shows us how to make a creamy one-pot chicken, mushroom and samp. Say hello to your new favourite comfort dish! (Bonus: minimal washing up!)

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  • Split pea dhal with grilled cabbage
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    Split pea dhal with grilled cabbage

    2 hours SERVES 6

    "Green dhal, or split pea dhal, was one of my favourite things my dad used to prepare for my brother and me, usually with amagwinya. I’ve replaced the chicken with pan-charred cabbage and it’s just as good, if not a little better (sorry, pops!)." – Khanya Mzongwana

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  • Braised lamb shoulder with sundried tomatoes
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    Braised lamb shoulder with sundried tomatoes

    4 1⁄2 hours SERVES 6

    “I love a recipe you can prepare and forget while it cooks. This pull-apart lamb needs minimal effort for maximum flavour. A leg of lamb will also work if you can’t find lamb shoulder.” – Keletso Motau

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  • Black bean chakalaka
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    Black bean chakalaka

    25 minutes SERVES 6

    Indulge in the black bean chakalaka recipe and enjoy the different flavours of peppers and the spices used to make this recipe.

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    Strawberry meringue roulade

    1 hour SERVES 6

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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