Sausage recipes

Chorizo meatballs with paw-paw salsa

20 minutes

Leftovers recipes

Spicy roast chicken and lime watermelon wraps

35 minutes

Braai recipes

Kebabs with tomato salad and roasted garlic and peanut dressing

15 – 25 minutes

Braai recipes

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10 - 15 minutes

Fish recipes

Seafood laksa

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Asian recipes

Asian pork burgers with coriander pesto

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Sauce recipes

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10 minutes

Mexican recipes

Mexican-style black bean soup with feta salsa cruda

1 1/2 to 2 hours

Ceviche recipes

Prawn, coconut and green mango ceviche with mojo cilantro

Mexican recipes

Spicy Mexican red kidney bean soup with chunky guacamole

40 minutes

Balsamic glazed bacon salad with tomato samoosas and baby marrow spaghetti

35 minutes

Balsamic glazed bacon salad with tomato samoosas and baby marrow spaghetti

By Andrew Atkinson

Serves 4

Difficulty Easy

Prep Time 45 minutes

Cooking Time 35 minutes

Ingredients

30 g butter
2 cloves garlic, crushed
1 3cm piece fresh ginger, grated
1 chilli, chopped
2 t ground cumin
1 t ground coriander
6 slicing tomatoes
Sea salt and freshly ground black pepper, to taste
8 sheets samoosa or spring roll pastry
2 cups sunflower oil
12 rashers streaky bacon
1/4 cup white balsamic vinegar
12 marrows, rinsed and julienned
1 cup lime, coriander and chilli pesto
Black sesame seeds, for serving
Fresh limes, to garnish

Method

Preheat the oven to 180°C.

Melt the butter in a pan over a low heat, then add the garlic, ginger, chilli and spices and fry for 30 seconds, or until fragrant.

Add the chopped tomatoes, turn up the heat to medium and gently fry for 15 minutes or until they start to break down slightly. Season to taste and remove from the heat.

Slice the samoosa pastry into 5 cm-thick strips. Place a spoonful of the tomato mixture at the top of each strip, then fold over the pastry at an angle to create the beginnings of a triangle.

Repeat in the opposite direction to make a triangular parcel, then seal with a little water.

Heat the sunflower oil and fry the samoosas in batches for 2 minutes, or until crisp and golden. Remove using a slotted spoon and drain on kitchen paper.

Place a pan over a medium to high heat and fry the bacon rashers until crisp. In the pan, toss with half the white balsamic vinegar to coat and bubble slightly.

Transfer to a baking tray, drizzle with the remaining vinegar and bake for 5 to 10 minutes, or until almost caramelised.

Serve hot with the baby marrow “spaghetti” strands and lime, coriander and chilli pesto. Scatter with black sesame seeds and garnish with fresh limes.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Chorizo meatballs with paw-paw salsa

Spicy roast chicken and lime watermelon wraps

Kebabs with tomato salad and roasted garlic and peanut dressing

Grilled pineapple with rum and raisin ice cream, crumble and butterscotch sauce

Seafood laksa

Potato tikki with almond-coriander chutney

Asian pork burgers with coriander pesto

Salt-and-pepper tofu with sweet-and-sour dipping sauce

Mexican-style black bean soup with feta salsa cruda

Prawn, coconut and green mango ceviche with mojo cilantro

Spicy Mexican red kidney bean soup with chunky guacamole

Balsamic glazed bacon salad with tomato samoosas and baby marrow spaghetti

Balsamic glazed bacon salad with tomato samoosas and baby marrow spaghetti

Ingredients

Method