Beetroot recipes

Shredded lamb shank with beetroot mash and syrup

4 hours

Duck recipes

Pappardelle with duck ragu and green beans in a brown butter sauce

3 hours

Chickpea recipes

Inzimino de ceci (Chickpeas with Swiss chard)

1 12 hours

Butternut recipes

Spicy butternut soup

0 minutes

Soup recipes

Cavolo nero soup

1 hour

Asian recipes

Reviving Asian duck broth

5 hours

Carrot recipes

Carrot cake with cream cheese-and-lemon icing

50 minutes

Soup recipes

Bloody Mary soup

15 minutes

Pie recipes

Haddock pie

20 minutes

Chakalaka recipes

Roasted chakalaka

45 minutes

Butternut recipes

Senegalese fish and rice stew

1½ hours

Moi-moi

30 minutes

Moi-moi

By Phillippa Cheifitz

Serves 8

Difficulty Easy

Prep Time 5 minutes, plus cooling time

Cooking Time 30 minutes

Ingredients

2 cans butter beans, drained and rinsed
1 onion, finely chopped
2 T peanut oil
1 T tomato paste
1 egg
Salt and milled black pepper to taste

For dipping:

Celery
Carrots
Peppers
Spring onions

Method

Blend the ingredients in a food processor, then turn into a 20 cm well-oiled baking pan or ovenproof dish and cover tightly with foil.

Steam over simmering water, covered, for 30 minutes or until firm to the touch and coming away from the sides.

Allow to cool for about 10 minutes before urning out. Serve at room temperature.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Shredded lamb shank with beetroot mash and syrup

Pappardelle with duck ragu and green beans in a brown butter sauce

Inzimino de ceci (Chickpeas with Swiss chard)

Spicy butternut soup

Cavolo nero soup

Reviving Asian duck broth

Carrot cake with cream cheese-and-lemon icing

Bloody Mary soup

Haddock pie

Roasted chakalaka

Senegalese fish and rice stew

Moi-moi

Moi-moi

Ingredients

Method