Gluten free Archives

Christmas dessert

Pistachio crème meringue

30 minutes

Chocolate recipes

Peanut butter-and-chocolate bark

10 minutes

Christmas dessert

Candy sugar tree

15 minutes

Cheese recipes

Smoked dhal with grilled paneer

40 minutes

Prawns and

Seafood jambalaya

35 minutes

Chilli recipes

Prawns in ginger, chilli and tomato

20 minutes

Christmas recipes

Pineapple-and-chipotle-glazed gammon

2½ hours

Braai recipes

Leg of lamb kebabs

30 minutes

Shredded chicken over soft polenta

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 30 minutes

Ingredients

125 g polenta
reserved chicken cooking liquid
leftover roast chicken, shredded
leftover chorizo
leftover poached leeks
butter, for frying
parsley, chopped, to garnish

Method

1. Cook the polenta according to package instructions using the chicken's cooking liquid – add more water if necessary.

2. Reheat the chorizo in a pan until crispy, adding the shredded chicken to warm through and coat in the chorizo oil.

3. Halve the reserved leeks lengthways and pan-fry in butter until caramelised. Serve the polenta topped with the leeks, chorizo and chicken. Garnish with parsley.

Find the recipe for loadshedding one-pot chicken here.

Find more leftover recipes here.

Photographs: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Swirled coconut-ice lollipops

Pistachio crème meringue

Peanut butter-and-chocolate bark

Candy sugar tree

Smoked dhal with grilled paneer

Seafood jambalaya

Prawns in ginger, chilli and tomato

Pineapple-and-chipotle-glazed gammon

Leg of lamb kebabs

Gammon with candied mustard fruit

Pork belly with Rice Krispie chilli crisp

Shredded chicken over soft polenta

Shredded chicken over soft polenta

Ingredients

Method