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Potato cakes with tomatoes and mushrooms

15 minutes

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90 minutes

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35 - 45 minutes

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20 minutes

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20 minutes

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1 hour 30 minutes

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3-ingredient “shakshuka”

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30 minutes

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30 minutes

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Chopped liver

15 minutes

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Three-sisters-and-a-niece salad

30 minutes

Corn recipes

Corn, Parmesan and chilli salad

Corn, Parmesan and chilli salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

For the corn salad:

4 sweetcorn cobs
4 spring onions, chopped (or 1 small red onion sliced into thin petals)
3 T coriander, roughly chopped
2 T mint, chopped

For the dressing, mix:

1 red chilli, chopped
1/4 cup lime juice
2 T red wine vinegar
1 T honey
3 T olive oil
1 garlic clove, minced
salt, to taste
100 g Parmesan, grated

Method

1. To make the salad, cut the kernels from the cobs. Mix with the onions, coriander and mint.
2. Mix with the dressing and sprinkle over the cheese. Serve the meat with the bread and salad.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Potato cakes with tomatoes and mushrooms

Cheese-and-sweetcorn samoosas

Broccoli frittata

Morogo dumplings

Herby vegan cheese

Frozen baked sweet potatoes

3-ingredient “shakshuka”

Cheese-and-ham pinwheels

Pilchard crispy rice

Chopped liver

Three-sisters-and-a-niece salad

Corn, Parmesan and chilli salad

Corn, Parmesan and chilli salad

Ingredients

Method