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Abigail Donnelly

Recipes & Articles by Abigail Donnelly

Mushroom recipes

Smashed green peas with poached mushroom and tofu

15 hour

Pork meatballs poached in coconut broth

25 minutes

Duck recipes

Tender duck poached in spiced soya sauce

40 minutes

Lemon-thyme poached chicken with harissa and tomato

50 minutes

Fynbos honey, rosehip and hibiscus semifreddo

Rosemary and garlic leg of lamb with caramelised shallots and black olives

1 hour 30 minutes

Chilli recipes

Pan-fried sardines with chilli and lemon marinated white beans

35 minutes

The healthy potato bake

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

4 sweet potatoes, peeled
20 g butter
100 g exotic mushroom mix
100 g portobellini mushrooms
2 cloves garlic, thinly sliced
1x5 cm piece fresh ginger, peeled and thinly sliced
1 fresh chilli, finely chopped
sea salt and freshly ground black pepper
1/2 x 400 ml can reduced-fat coconut milk

Method

Preheat the oven to 180°C.
Slice the sweet potatoes into rounds.
Grease an oval ovenproof dish with butter and layer some of the sweet potato slices, along with some of the mushroom on the bottom.
Scatter over a little garlic, ginger and chilli, then season
to taste. Repeat until all the sweet potato is finished.
Pour over the coconut milk and bake for 1 hour. Remove and leave to cool slightly before serving.

Cook's note: This bake doesn’t set completely like other potato bakes – it has a slightly looser consistency but is packed with fragrant flavours. If you want a thicker consistency, try using coconut cream instead.

Serve with Asian beef short ribs or grilled chicken breasts.

Per serving: 768.7 kJ, 4.5 g protein, 6.2 g fat, 28.8 g carbs

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Recipes & Articles by Abigail Donnelly

Smashed green peas with poached mushroom and tofu

Pork meatballs poached in coconut broth

Tender duck poached in spiced soya sauce

Lemon-thyme poached chicken with harissa and tomato

Avo and pecorino salad

Avocado and pancetta stack

Chilled avocado soup

Avocado classic

Fynbos honey, rosehip and hibiscus semifreddo

Rosemary and garlic leg of lamb with caramelised shallots and black olives

Pan-fried sardines with chilli and lemon marinated white beans