Main Meals Archives

Chicken recipes

Fried chicken with chilli-and-lime seasoning

40 minutes

Chicken recipes

Tuscan chicken with creamy mash and burnt butter sage

60 minutes

Boards and

Lamb crown roast with vino cotto roasted grapes

1 hour

Fish recipes

Whole lemon stuffed hake with olive and caper sauce

30 minutes

Braai recipes

Chorizo-and-olive butter hake parcels

15 minutes

Mexican recipes

Beef with oyster sauce

10 minutes

Creamy black bean, harissa and almond butter stew

Serves 4

Difficulty Easy

Prep Time 30 minutes

Ingredients

1 T olive oil
2 shallots, halved and finely sliced
1 brinjal, finely diced into 1cm cubes
4 garlic cloves, crushed
1 × 400 g tin black beans, drained and rinsed
3 T harissa, plus extra to serve
1 × 400 ml tin of coconut milk
400 ml hot vegetable stock
2 heaped T smooth almond butter
2 t maple syrup
2 juicy limes, grated and juiced
sea salt and black pepper, to taste

Method

1. Put the olive oil into a large frying pan over a medium heat, add the shallot and aubergine and a pinch of salt and fry for 5 minutes, until soft. Add the garlic, black beans and harissa and fry for 2 minutes, until fragrant.

2. Pour in the coconut milk, stock, almond butter and maple syrup. Bring to a boil, then put the lid on the pan and turn the heat down to a simmer. Cook for 15 minutes, until the sauce has thickened.

3. Stir in the lime zest and juice and season with salt and pepper to taste. Swirl an extra tablespoon of harissa through the stew to serve (if you’d like a little extra spice).

NOTE To make crispy roast cauliflower, simply chop your cauliflower into small florets, place them on a baking tray with a tablespoon or so of olive oil and a sprinkling of salt and roast in an oven preheated to 200ºC fan for about 20–25 minutes, until golden and crispy

My girls love this recipe too, so when I’m cooking it for the family I hold off on the harissa and stir it into the adult portions once I’ve served the little ones.

c. Ella Mills. Extracted from DELICIOUSLY ELLA: HEALTHY MADE SIMPLE by Ella Mills, to be published by Yellow Kite on 4th January 2024. Photography Sophia Spring © Hodder & Stoughton 2024.

Find more vegan recipes here.

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Mom’s creamy samp and beans (umngqusho)

Chicken-and-mushroom kebabs

Fried chicken with chilli-and-lime seasoning

Southern-fried chicken sando

Tuscan chicken with creamy mash and burnt butter sage

Seafood feast

Lamb crown roast with vino cotto roasted grapes

Whole lemon stuffed hake with olive and caper sauce

Chorizo-and-olive butter hake parcels

Vegetarian chilli con carne

Beef with oyster sauce

Creamy black bean, harissa and almond butter stew

Creamy black bean, harissa and almond butter stew

Ingredients

Method