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Curry recipes

Creamy chilli chicken and corn with coriander

15 minutes

Avocado recipes

Parusha Naidoo’s “gut-healing” guacamole

Asian recipes

Coconut seafood and Asian greens stir-fry

10 minutes

Braai recipes

Smoky corn with spring onion cream cheese and maple syrup

15 minutes

Chilli recipes

Sticky chilli smoked snoek

8 minutes

Tropical ice-cream pie

Serves 6

Difficulty Easy

Prep Time 10 minutes

Ingredients

For the base:

160 g oats
12 Woolworths soft-eating Turkish apricots
4 T coconut oil
2 T Woolworths almond nut butter

For the filling:

1 litre Woolworths tropical fruit or mango frozen yoghurt
2 granadillas, halved, for serving
1 lime, zested, for serving

Method

Blend all the ingredients for the base in until well combined.

Press the mixture into a 22 cm round tin and place in the freezer until ready to serve, or leave at room temperature.

Scoop the frozen yoghurt into the base. Scoop out the granadilla pulp and drizzle over the frozen yoghurt and sprinkle over lime zest.

Serve immediately.

Cook's note: When pressing the crumb, oats or seed crust into a pie dish or tin, don’t be too enthusiastic about it. Press just hard enough to create a firm base – too hard and the crust could turn sticky if you aren’t freezing it, making it hard to slice. Popping it into the freezer for 20–30 minutes before adding the filling guarantees a firm base.

Discover more ice-cream recipes here.

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Sweetcorn tamarind soup

Pork cacciatore

Zanzibar fish curry

“Clingwrap” eggs

Smoky spring onion dip

Creamy chilli chicken and corn with coriander

Parusha Naidoo’s “gut-healing” guacamole

Coconut seafood and Asian greens stir-fry

Smoky corn with spring onion cream cheese and maple syrup

Sticky chilli smoked snoek

Beetroot salad with hot cross bun croutons

Sweet-potato salad with braaied garlic and salsa verde

Red cabbage-and-apple slaw with tamarind, turmeric and ginger dressing

Tropical ice-cream pie

Tropical ice-cream pie

Ingredients

Method