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Spinach-and-ricotta pancake lasagne

30 minutes

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10 minutes

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10 minutes

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Braised chicken with root vegetables on barley pilaf

45 minutes

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45 minutes

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25 minutes

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Spicy tomato dip with brinjal dippers

20 minutes

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Tart green tomato and sweet watermelon salad with tomato seed dressing

Brunch recipes

Haddock fish cakes with poached eggs

30 minutes

Gluten-free treat

Gluten-free pancakes with fresh dates

10 minutes

Cabbage recipes

Savoy cabbage rissoles

By Mariana Esterhuizen

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 50 minutes

Ingredients

1 large Savoy cabbage head
500 g pork mince
1 onion, finely chopped
1/4 t ground cloves
1 t ground coriander
Freshly grated nutmeg, to taste
1 jumbo free-range egg, beaten
Salt, to taste
For the sauce:
2 T butter
2 T canola oil
3 large onions, sliced
2 T cumin seeds, crushed
5 cardamom pods, crushed
3 cinnamon sticks
5 allspice berries
3 garlic cloves
2 t fresh ginger, finely grated
Fresh chilli, to taste, finely chopped
1 x 400 g can, peeled and chopped tomatoes
1 T treacle sugar
Salt, to taste

Method

Preheat the oven to 180°C.

Carefully remove the large outer leaves of the cabbage and blanch for 4 to 5 minutes in a saucepan of boiling water.

Drain in a colander.

Place the pork mince, onion, cloves, coriander and nutmeg in a bowl.

Add the egg and season to taste. Mix all the ingredients and shape into 9 to 10 flat rissoles. Wrap the rissoles in the cabbage leaves and set aside.

To make the sauce, heat the butter and canola oil in a large frying pan and sauté the onion until translucent. Add the cumin, cardamom, cinnamon and allspice, then stir in the garlic, ginger and chilli.

Sauté for 5 minutes, then add the tomato, treacle sugar and season to taste.

Cook gently for 5 minutes.

Pour the sauce into an ovenproof dish and add the rissoles.

Cover and bake for 20 to 25 minutes.

Uncover and bake for a further 10 minutes.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Spinach-and-ricotta pancake lasagne

Japanese cabbage pancakes with okonomiyaki sauce

Roast cabbage with blue cheese and bacon

Quick kimchi

Braised chicken with root vegetables on barley pilaf

Roast chicken pieces with rosemary and roast cauliflower

Spinach quinoa with chickpeas, seeds and feta

Spicy tomato dip with brinjal dippers

Tart green tomato and sweet watermelon salad with tomato seed dressing

Haddock fish cakes with poached eggs

Gluten-free pancakes with fresh dates