Muffin recipes

Baked polenta with braised mixed mushroom

45 minutes

Mushroom recipes

Creamed porcini soup topped with panfried mushroom

30 minutes

Fish recipes

All-in-one fish soup

15 minutes

Couscous recipes

Baked spiced fish with couscous

15 minutes

Chicken recipes

Grilled chicken skewers with hummus-yoghurt sauce

20 minutes

Braised leek and lemon chicken

40 minutes

Toasted linguine with tomato, chorizo and mussels

20 minutes

Avocado recipes

Linguine with organic lettuce and avocado basil sauce

10 minutes

Cabbage recipes

Steamed mushroom cabbage rolls with beetroot risotto

30 minutes

Corn recipes

Baked organic butternut and chicken with corn pasta

30 minutes

Brinjal recipes

Baked organic brinjal with tomato rice

30 minutes

Baked coconut and chicken curry

30 minutes

Baked coconut and chicken curry

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

200 g jasmine rice
4 free-range chicken breasts
300 g butternut, chopped
2 T olive oil
1 x 400 g can coconut milk
2 T chopped coriander
zest and juice of 1 lime
1 stick cinnamon
1 x 5 g korma spice kit
3 T korma paste
½ cup chicken stock
sea salt and freshly ground
black pepper
½ x 120 g punnet organic
coconut, shaved and toasted

Method

Preheat the oven to 180°C.

Pour the rice into an ovenproof dish.

Arrange the chicken breasts and butternut chunks on top of the rice and drizzle with the olive oil.

Combine the coconut milk, coriander, lime zest and juice, cinnamon, korma spice, korma paste and chicken stock.

Pour the spicy coconut milk mixture over the chicken-andrice dish and season to taste.

Bake for 25 to 30 minutes, or until the chicken is golden and tender.

Scatter with the toasted coconut shavings and serve.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Baked polenta with braised mixed mushroom

Creamed porcini soup topped with panfried mushroom

All-in-one fish soup

Baked spiced fish with couscous

Grilled chicken skewers with hummus-yoghurt sauce

Braised leek and lemon chicken

Toasted linguine with tomato, chorizo and mussels

Linguine with organic lettuce and avocado basil sauce

Steamed mushroom cabbage rolls with beetroot risotto

Baked organic butternut and chicken with corn pasta

Baked organic brinjal with tomato rice

Baked coconut and chicken curry

Baked coconut and chicken curry

Ingredients

Method