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Pickled veggies

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

Mediterranean

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

15 minutes

Corn on the cob with lime, feta and mayo

Chilli recipes

Corn on the cob with lime, feta and mayo

5 minutes

Broccoli with roast lemons and herb salsa

Broccoli recipes

Broccoli with roast lemons and herb salsa

40 minutes

Duck-fat-fried baby potatoes with juniper salt

Duck recipes

Duck-fat-fried baby potatoes with juniper salt

40 minutes

Char siu-style chicken wings

Asian recipes

Char siu-style chicken wings

40 minutes

Brussels sprouts, potatoes and chicken tray bake

Salad recipes

Brussels sprouts, potatoes and chicken tray bake

40 minutes

Japanese tempura sweet potato

Asian recipes

Japanese tempura sweet potato

10 minutes

Spicy corn rub

Braai recipes

Spicy corn rub

10 minutes

Roast winter veg with bacon and wilted chard

Bacon recipes

Roast winter veg with bacon and wilted chard

40 minutes

Not-quite-a-Caesar salad with charred gem lettuce and anchovy toast

Anchovy recipes

Not-quite-a-Caesar salad with charred gem lettuce and anchovy toast

20 minutes

Breyani-inspired fragrant rice

Asian recipes

Breyani-inspired fragrant rice

40 minutes

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Breyani-inspired fragrant rice

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

3 T butter or ghee
1 red onion, thinly sliced
1 sprig curry leaves
2 star anise
3 pods cardamom, crushed
1 cinnamon stick
2 cloves garlic, grated
1 x 5 cm piece ginger piece, peeled and grated
300 g basmati rice, rinsed

Method

Heat the butter or ghee in a large saucepan, add the onion and gently fry over a low heat until soft and golden. Add the curry leaves, star anise, cardamom and cinnamon and cook for 30 seconds to 1 minute, or until fragrant.
Add the garlic, ginger and rice and mix to coat in the butter and spices. Add 2 cups boiling water, bring to the boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for 15–20 minutes.
Remove the pan from the heat, cover securely with a tea towel and lid so that it carries on steaming for a further 10 minutes. Separate the grains with a fork.

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