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Large Box Recipes 16/07/2020


Join us at 6pm this Thursday (16 July) for a live UCOOK Along with authentically Argentinian, No. Juan. 

No. Juan specialises in craft Argentinian and South American food, made in exactly the same way that ARGIES (Argentinian people) eat it back home – just as it should be done. He’s also the creator of the zingy, freshly-made chimichurri in your box – and has dreamt up a tasty taco recipe which he’ll be showing us how to cook LIVE on Thursday. Tune in with a glass of whatever wine you have left, and let’s get cooking with the one and only No. Juan. 

No. Juan’s Beef Chimichurri Tacos

A delectable taco stuffed with tomato-y, chorizo-spiced beef sausage, some creamy avo, limey red onion and, of course, No. Juan’s zingy chimichurri.

  • In a pan over a medium-high heat with some oil, sauté the chorizo-spiced beef sausage until golden all over and just cooked through, turn it as it colours. Set aside to rest. 
  • Place the same pan back over a low heat, using all the goodness of the sausage oil left in the pan. Add 1 diced onion, and fry until soft and translucent.  
  • Add 1-2 cloves of grated garlic, some salt, pepper and, if you’re brave, add some chopped chilli! Fry until fragrant. 
  • Then, add some roughly diced tomato. Pop on the lid and let the tomato cook until softened, stirring occasionally. 
  • Slice up the sausage on the diagonal – 1cm thick.  
  • Add the sliced sausage back to the pan, mix well and heat through. Remove from the heat. 
  • Rinse some rocket. Rinse and slice up some coriander. Dice up some avo. Finely slice some red onion – place it in a bowl with a squeeze of lime juice and some salt. 
  • Place another pan over a medium heat and warm the tacos – until golden on both sides and heated through. Repeat. 
  • Time to layer up the tacos! Place the rocket on the bottom, add the tomato and sausage mixture on top – make sure it is in the middle.
  • Add a drizzle of No. Juan’s Chimichurri Sauce on top.
  • Garnish with some chopped coriander, sliced red onion and avo.
  • Call a friend to help you eat this amazing taco! 
  • Enjoy CABRONES! 


If you are keen on an added cheesy layer – when flipping your taco, scatter over some grated colby cheese and allow it to melt into the taco while the other side heats up. 

Citrus Smoothie Boost

Loaded with nutrients to get you through these wintery days.  

  • Peel some naartjies – divide them into segments and remove as much pith as possible. Peel, core and roughly chop some apples. Peel and roughly chop some banana. 
  • Add some yoghurt to the blender – followed by your citrus, apple, banana, some ice, and a tiny dash of salt. Blend well – until the citrus has turned into juice, and there are no chunks of ice left.
  • Sip, and start your day with a fresh burst of zingy Vitamin C. 


Add ground turmeric for immunity-boosting properties or a drizzle of honey/maple or dates for some sweetness.

Cheesy Omelette with Chorizo-Spiced Sausage & Tomato Salsa

All the morning favourites making an appearance here: chorizo-spiced sausage, cheese, eggs, mushrooms, garlic, parsley, tomato and onion! 

  • In a pan over a medium-high heat with some oil, sauté the chorizo-spiced beef sausage until golden all over and just cooked through – turn it as it colours. Set aside to rest before slicing on the diagonal. 
  • In that same pan over a medium heat, fry up some sliced mushroom with crushed garlic, in butter, until golden (take in those magical aromas).  
  • Whisk some eggs with a small dash of water – season. 
  • In a pan with a drizzle of oil, add the whisked eggs, cooked mushrooms and sliced sausage – with some (lots of) grated cheese. Cook until the base has firmed up but there is still some runny egg in the middle. Fold over the one side, making a moon shaped omelette – continue cooking until cooked through. 
  • In a bowl, combine some diced tomato, diced onion, chopped parsley, a drizzle of oil, and season.
  • Serve with your fresh tomato salsa and some buttered up toast. Hello breakfast of dreams!


To amp up your veggie intake, wilted spinach would be great in this omelette. 

Huevos Rancheros 

Ranch-style eggs with a golden crispy tortilla, toasted black beans, avo and tomato salsa.

  • Place a pan over a medium heat with some oil. Add a pinch of cumin seeds, and a tin of drained black beans (or your beans of choice). Turn up the heat until they start to pop and sizzle. Then, remove from the pan, season well, and set aside. 
  • Finely chop up some fresh chilli, coriander leaves, some avo and tomato. Toss together and season with lime juice, salt and pepper. 
  • Scramble up some eggs, just as you like ‘em – adding some cubes of cheddar towards the end to get nice and melty into your scrambled eggs. Season with salt and pepper. 
  • Place another pan over a medium heat, and dry toast the tortillas until golden on both sides and heated through. 
  • Load up your tortillas with your ranch eggs and all those tasty layers – dollop over a final drizzle of No. Juan’s chimichurri.  
  • Get stuck in.


Rather slightly undercook your scrambled eggs, as they retain heat and will cook further as they rest.


Loaded Argentinian Breakfast Toastie

Sliced sourdough toast topped with smashed avo, chorizo-spiced sausage, crispy halloumi, a fried egg and chimichurri.

  • In a pan over a medium-high heat with some oil, sauté the chorizo-spiced beef sausage until golden all over and just cooked through – turn it as it colours. Set aside to rest before slicing on the diagonal. 
  • Mash up some avo with lime, some chopped herbs, salt and a drizzle of olive oil. 
  • In the same pan, fry the halloumi on both sides until crispy – rest on a paper towel. 
  • In the same pan, fry the eggs until cooked to your liking.
  • Toast the sourdough slices in the toaster. 
  • Assemble the loaded sandwich by smearing your smashed avo onto your toast – then, top with your chorizo-spiced sausage, some golden halloumi, a fried egg and a dollop of No. Juan’s zingy chimichurri.


Try not to shift the sausage too much, to enable it to get good caramelisation on the base of the pan.   


Foolproof Banana Pancakes

DThat’s right, this recipe has 2 ingredients – eggs and bananas, that's it. 

  • Mash up 1-2 bananas with 2 eggs until well combined. 
  • Place a pan over a medium heat with some butter. When the butter begins to foam, spoon in some pancake batter (make them smaller, as they will be easier to handle). Panfry until golden – flip and repeat, until cooked through and smelling like the heavens. 
  • Serve with your toppings of choice – crushed nuts, maple syrup, honey, cinnamon sugar, some fresh fruit – whatever gets you out of bed.


These pancakes are great for kids – and a good way to get some added nutrients with natural sweetness (sans sugar).   



Ah, the Avocado – has a more well-rounded ingredient ever existed? And we’re not just talking about your curves, Avo. With your nutty flavour, buttery texture and abundant nutrients – it’s safe to say that you are one of nature’s most impressive achievements. 

You’re rich in vitamins and minerals, high in mono-unsaturated fats (the good fats), and you put the banana to shame with your impressive levels of potassium. 

The tricky part is choosing when and how to relish you – will it be for breakfast in a smoothie or smashed on toast? As a delectable guacamole, to smear into a soft shell tortilla? Maybe even for dessert, in the form of the most perfect Chocolate Avocado Pudding.

Oh Avo, you just make every culinary experience that much better – if we could have it our way, we’d have avo all day, every day.

Creamy Avo (& Cacao) Smoothie

Ultra creamy, delicious AND healthy - all in one.

  • Blend up some avo, banana and a dash of yogurt or milk. 
  • To take this smoothie to the next level, we love to add cacao powder, cacao nibs, coconut flakes, and something sweet (like dates or honey). Mmm!


When cooking the rice with the egg, allow it to get some good browning time on the base of the pan for some good caramelisation and increased flavour.

Baked Avocado Fries & Spicy Dipping Sauce 

Almond-crumbed avo fries served with a creamy spicy Adobo salsa dressing – and just like that, fries and avos became one.

  • For this recipe you will need: 2 avocados, ¼ cup of corn flour/chickpea flour, a tablespoon of oil (of your choice), ½ a cup of milk, spices (to taste), 2 tablespoons of nutritional yeast, ½ a cup of ground almonds, and some sesame seeds. 
  • Preheat the oven to 200°C. Place the corn flour/chickpea flour on one plate. In a bowl, whisk together the oil and milk. On another plate, place the ground almonds, sesame seeds, spices, and your nutritional yeast.
  • Cut the avos in half lengthways and remove the pip. Peel off the skin, and cut into thick slices lengthways. Dip the avo into the corn flour/chickpea flour, then into the milk and oil mixture, and lastly, into the ground almonds. Make sure they are evenly coated. Repeat the process for each slice. 
  • Bake in the oven for 20 minutes, flipping them halfway. 
  • For the sauce, combine some yoghurt with some of No. Juan’s zingy chimichurri, and season further to taste.


Known as the ‘fruit of the gods’ by Central American Indians, and for very good reason. Avos are nutritionally-dense – but one of their most favourable properties is their monounsaturated fat content (the good fats), which are an essential part of a healthy diet.

Holy Guacamole with Sourdough Breadsticks

BSmashed avo, tomato, red onion, coriander and lime – with homemade sourdough breadsticks, of course. 

  • In a bowl, smush up some avocado with a fork until smooth.  
  • Add in lots of chopped fresh coriander and lime juice – for that authentic Mexican flare.
  • Mix in some finely chopped tomato and finely diced red onion. Add some salt, and a drizzle of olive oil. Season further to taste.
  • Slice some sourdough and pop into the toaster until super crispy and golden. Cut your slices into 2cm wide strips and get dippin’!


For an added burst of flavour, why not mix in some of No. Juan’s chimichurri? 

Argentinian Choripan con Guacamole

A popular street food in South America – grilled chorizo-spiced sausage with No. Juan’s chimichurri, salsa criolla and crusty bread. Forget the hot dog, take a bite of this. 

  • To make the salsa criolla, add the following ingredients to a bowl: ½ finely diced onion, 1 clove of grated garlic, some chopped tomato, a big drizzle of olive oil, a dash of vinegar, some fresh herbs (chopped up), salt and pepper. Toss to combine and season further to taste. 
  • Make the Holy Guacamole (as per recipe above). 
  • Place a pan over a medium-high heat. Pan-fry the sausage until golden all over and cooked through, shifting it as it colours. Remove from the pan and set aside to rest. 
  • Slice your rolls in half, lengthways – brush with some olive oil and roast ‘em up, either in the pan (cut side down) or in the oven until golden and heated through.  
  • Load up your choripan with your chorizo-spiced sausage, some chimichurri, holy guacamole and some salsa criolla. Dig in!  


Mop up the salsa juices with your bread, and eat with your hands!


Creamy Avo Ranch Dressing

A healthier take on a classic dressing.  

  • To a blender, add: ½ cup yogurt, half an avo, 1 tbsp fresh lime juice, half a clove of grated garlic, 1 tbsp chopped parsley, 1ml onion powder (optional), some more herbs of choice – dill, chives, coriander will all work well – some salt and pepper. 
  • Pulse until creamy and combined. Season further to taste. 
  • Add milk, 1 tablespoon at a time, to thin the homemade ranch dressing (as needed).


This would be great with some golden pan-seared hake, roasted potatoes, and a simple green salad. Adding that much needed creamy layer to bring it all together.


Avocado Salsa Crostinis

Cubed avo, tomato, red onion, coriander and lime juice – served on sourdough crostini.  

  • Cube up some avo, dice up some tomato, and finely dice some onion. Roughly chop some coriander, finely dice some chilli, and zest up some lime.   
  • Add these ingredients to a bowl with a drizzle of olive oil, a squeeze of lime juice, and some salt. Stir to combine and season further. 
  • Thinly slice up some sourdough, and toast them until lightly golden – either in the oven or toaster. 
  • Serve your crostini topped with your avo salsa, and get stuck in.


Serve with the Peruvian Hake Ceviche (see recipe under next section)


South American cuisine has many influences, due to its ethnic fusion – the most obvious being Native American, African, Spanish, Italian and Portuguese. Each South American country has a unique cuisine that’s been shaped by its history, geography and culture. Contrary to popular belief, South American cuisine isn’t all meat and carbs – the Amazon basin is host to a plethora of fresh fish, tropical fruits and vegetables. 

Your box this week is brimming with an array of South American-inspired ingredients, from fresh delights to pantry-fillers – and even some artisanal goodies. For that fresh, tropical feeling, we’ve got avocados, bananas, naartjies, limes, and more. Also gracing your cardboard slats are Lebanese Bakery’s soft shell flour tortillas, No. Juan’s homemade chimichurri, Frankie Fenner’s Chorizo-Spiced Beef sausage, Camelot Farm’s halloumi, Knead’s soft mini baguettes – and the list goes on. 

Batter up that fresh hake, fry it off until crispy – load up some soft flour tortillas with some holy guacamole, and some pickled red onion, to make the ultimate crispy fish tacos. Or simply fry up some chorizo-spiced sausage for an Argentinian choripan with salsa and chimichurri. The options are endless, but some of our stand-out winners are here – hasta la vista, baby. 


Because every snack deserves a crunch – here’s a healthy alternative to your craving!

  • You’ll need a bowl. Sift in 2 cups of flour and add ½ a teaspoon of salt.
  • Make a well in the centre of your flour mixture and pour in ¾ cups of warm water followed by 3 teaspoons of olive oil – all the while stirring from the center. We promise the sticky mixture will turn crunchy! 
  • Now for the kneading work. Lightly flour a clean surface and turn your mixture over. The dough only requires you to knead for 10 to 12 minutes (max). Where the dough is too sticky, add a bit of flour. If you feel it's too stiff, then add a bit of water. Phew! Almost there.
  • Let the dough rest for 10 minutes – enough time to add a show to your watchlist. Then, return and split your dough into portions of 8.
  • Flour your rolling pin and roll your portions to about 17cm thick. 
  • Butter or oil a pan, place on medium heat and let your little tortillas swim ‘til they’re golden brown. We could watch them swim all day, but you’ll only need 1 minute on each side.
  • Serve warm! 


Looking to make a larger portion of tortilla dough to save for another occasion? Tortilla dough freezes really well and can later be defrosted to produce the same crispy results.

Taco Time – With a Seafood Spin! 

Tacos looking a little sad? Spice them up with our chilli hake filling recipe.

  • Fill a bowl with 1 cup of water, add ⅓ cup of white wine vinegar, and 1 tablespoon of sugar to the water. Let the add-ons dissolve.
  • As that’s taking place, thinly slice (about 2-3cm thin) half a red onion and add it to the water mixture and let it sit for about 30 minutes while tossing it occasionally.  
  • As the onions pickle, get started on the batter for the hake. In a separate bowl, add in 1 cup of flour, 1 teaspoon of salt and pour in 1 cup of water. Whisk the mixture until smooth. P.S. You’re welcome to replace ½ a cup of water, with ½ a cup of beer (if you have). 
  • Slice your hake into medium sized portions, pat dry and dip your portions in your batter. 
  • Shallow fry the hake cuts over a high-heat until your portions are crisp and golden brown. 
  • As a final step, finely chop ½ a chilli pepper (or replace with 1 pinch of chilli powder), and add to a mixture of ¼ cup of lime juice and ¼ cup of a mayonnaise and yoghurt mixture.  
  • Once you’ve dry-fried your tacos, add your hake and garnish with shredded baby spinach and fresh coriander leaves. Take a bite!


Hake is part of the lean fish family, which means it is naturally low in fat. With a lipid content of 0.1–1%. 

Golden Halloumi Salad with Chimichurri

A warming winter salad fit for the gods!

  • Place your baby potatoes – pricked a few times with a fork – in a pot of salted water. Bring to a simmer until the potatoes are soft. Drain and set aside. 
  • Preheat the oven to 220°C. Spread your drained potatoes out on a tray. Use the back of a fork to press down on each potato until the potato bursts open a bit – try not go all the way through, be gentle. Drizzle with oil and season well. Roast until golden and crispy on top. Remove from the oven once golden, and add to your salad bowl. 
  • Prep your salad ingredients – rinse some leaves, slice up some fresh herbs, some spring onion, and anything else you’d like to add – we recommend keeping it simple. Add the ingredients to the bowl and gently toss through some chimichurri (to taste). 
  • Make your dressing of choice – we recommend the creamy avo ranch dressing under the Avo section above.  
  • Place a pan over a medium heat with some oil. Pan-fry until golden on both sides and soft in the middle. Remove from the pan and serve with your salad. 
  • Drizzle over your dressing and get munching!  


When adding the leaves to the potatoes – don’t worry if your potatoes are hot, as slightly wilted leaves will add a warming wintery slant to this salad.

Peruvian Hake Ceviche

Take this Peruvian trend up another level.

  • Remove the skin from your freshly caught hake and set it aside (optional). Slice the hake into bite-size cubes and place into a bowl. Zest and juice 1 lime straight onto the fish – toss well to combine. Set aside in the fridge while you prep the rest of the ingredients. 
  • Peel and finely dice some red onion. Deseed and finely dice some pepper. Peel and grate some garlic. Deseed and finely chop some chilli. 
  • Add all the prepped ingredients to the hake (to taste), with a sprinkle of sugar or drizzle of honey. Stir to combine, and set aside in the fridge for 1-2 hours to pickle. This will cure, or theoretically ‘cook’, the fish (food meets science).
  • For serving, place in a bowl, top with some freshly chopped herbs, and enjoy with some thinly toasted ‘melba’ style bread – or simply as is! 
  • Optional: Place a pan over a medium heat with a drizzle of oil / knob of butter. Add the hake skin and cook for a few minutes per side until golden and crispy. Drain on some paper towel. Then, roughly chop and season with salt – sprinkle over the ceviche for a bit of crunch. 


The longer you leave the fish to marinate, the better the flavour and texture of the fish will be. 

Argentinian Hake Milanesa

Crispy hake served with sweet potato fries, garlic mayonnaise, and a tasty rocket and tomato salad.  

  • Preheat the oven to 200°C. Cut your sweet potatoes into thin wedges or fries – place onto a roasting tray, coat in oil and season well. Roast for 30-35 minutes until crispy, shifting halfway. 
  • Cut the hake into thick strips (1-2 per serving). 
  • Prepare 3 shallow dishes: one containing some flour (seasoned lightly), one containing the whisked egg (with a tsp of water), and one containing some dried breadcrumbs. First, pass the hake through the flour, then through the egg, and lastly through the crumb. Make sure the hake schnitzel is fully coated in each mixture before moving on to the next. Repeat this step with each piece. 
  • Place 1 cup of cooking oil into a pan over a high heat. When hot, fry the hake in batches, for 2-3 mins per side until cooked through and golden. Rest on a paper towel and season with salt.
  • Mix some mayonnaise or yogurt with 1 clove of grated garlic and a squeeze of lime juice. Season well with salt. Alternatively, you could make the Creamy Avo Ranch Dressing under the Avo section above. 
  • Toss some shredded rocket and chopped tomato in a little bit of olive oil and balsamic vinegar. Serve all together – dinner of champions! 


Sweet potatoes are rich in fibre, which stabilises digestion and absorption, reducing blood sugar spikes and keeping you feeling fuller for longer!

Mexican-Style Loaded Sweet Potatoes

A hearty Mexican-style topping with a healthy sweet potato base – party on the top, business at the bottom.

  • Preheat your oven to 200°C. 
  • Halve your sweet potatoes, coat in olive or coconut oil, and bake until tender but not fully cooked – about 20-25 minutes.
  • Place a pan with oil on a medium-high heat, and cook half a chopped red onion until softened. Add two cloves of grated garlic, a finely chopped and deseeded chilli and 1 tbsp of paprika and cumin (or whatever spices you prefer). Cook until fragrant, for about 1-2 minutes.
  • Once the spices start sticking to the bottom of the pan, use some hot water to cook them off and mix them with a wooden spoon.
  • Add some finely chopped carrot and cook until al dente – then, add some roughly chopped mushrooms and sliced spring onions. Cook for a couple minutes more. 
  • Add in half a tin of chopped tomato, and a tsp of your preferred sweetener, to the pan – fry for 2-3 minutes. Season to taste.
  • Add some baby spinach and stir until wilted.
  • Place equal quantities of the mixture onto your halved sweet potatoes. Plonk a couple of slices of halloumi on top of each, and bake for 10-15 minutes, until the halloumi is golden and shmelty.
  • Serve with fresh chopped coriander sprinkled on top.


You could replace the sweet potato with another veg of preference, such as aubergine or butternut.

Brazilian Cheese Croquettes

A layer of savoury dough around a pocket of melted cheese! Yes please! 

  • Place 2 cups of chicken/veg stock in a heavy saucepan with 1 tablespoon of butter. Add in 2 cups of flour, ¾ tsp salt and ½ tsp smoked paprika – cook over a medium-low heat, stirring until the mixture stiffens and pulls away from the sides of the pot – about 5 minutes. Remove from heat and let it cool, dude.
  • Divide your dough into 20-25 walnut-size balls. Cut some cheese of choice into 20-25 small cubes. Wrap each piece of dough around a cube of cheese and roll between the palms of your hands to make a smooth ball.
  • In a small bowl, whisk 1 egg with 1 tbsp water. Place 2 cups of fine bread crumbs in a shallow bowl. Dip the croquettes into egg, and then into the bread crumbs to coat.
  • Heat 2 cups of vegetable oil in a large heavy saucepan until sizzlin’ hot. Fry the croquettes in the oil until golden brown, shifting them as they colour. Drain on paper towels and serve warm with some of No. Juan’s chimichurri. 


Any cheese would work here – mozzarella, halloumi, cheddar, brie – it's up to you!

Argentinian Beef Empanadas (With Puff Pastry)

Little pockets of puff pastry filled heaven.

  • Heat some oil in a large pan over a high heat. Slice open the sausage casing, removing the mince – place it in the pan and discard the casing. Fry until golden, breaking it up with your cooking utensil as it cooks. Remove from the pan, and place in a bowl. 
  • Reduce the heat to medium – cook 1 chopped onion and some chopped pepper, stirring until tender but not browned – 6–8 minutes. Season with salt and pepper. Add some spices of choice – we recommend some cumin, paprika, oregano, and cayenne. Cook, stirring, until fragrant – for about 1 minute. Add 1 cup of chicken stock and the beef (with any juices) back to the pan. Stir in 1 tsp sugar, and some salt and pepper. Bring to a simmer and cook, stirring, until most of the liquid has evaporated – about 15–20 minutes. Taste and season with salt and black pepper, if needed. Stir in some raisins (optional). Transfer to a medium bowl, cover, and chill for at least 3 hours.
  • Preheat the oven to 190°C. Let your puff pastry dough sit at room temperature for 15 minutes to temper. Cut out 6 rounds and arrange on a work surface. Place 2 tbsp of your filling in the center of each round. Brush some water around half of the outer edge of each round. Fold the round over your filling – pinch the edges to seal (making a half moon shape). Using a fork, crimp the edges. Place on a parchment-lined baking tray. Repeat with any remaining rounds.
  • Bake your empanadas, until golden brown and slightly darker around the edges – for about 25–35 minutes. 
  • Serve fresh out the oven with some of No. Juan’s chimichurri. 


One can make these empanadas 3 months ahead of the time, and freeze them until needed. 

No. Juan’s Chimichurri Chicken (With Puff Pastry)

Deliciously roasted chimichurri chicken, served on a bed of roasted root veggies – can't go wrong with this one.

  • Preheat the oven to 180°C. Place your chicken on a roasting tray. 
  • Get the chicken and use your fingers to separate the skin from the flesh a bit, without breaking the skin – just to create a gap so you can slide some fresh herbs in between. Rub with olive oil, and season well with salt and pepper (in the cavity too).
  • Then, rub some of No. Juan’s chimichurri all over it, inside and out (lucky chicken).
  • Slice up some baby potatoes, carrots, onions and your sweet potato. Add them to the tray with some sprigs of rosemary or thyme. Toss with some oil and season well. Nestle the chicken in between the veggies, and add some butter dollops, just because you can!
  • Place it in the oven for about 1 hour, until golden and cooked through. Check halfway – add some stock to the tray if the chicken doesn’t create enough juice.
  • Garnish with some chopped parsley, and serve with a simple green salad. 
  • And voila! Chimichurri chicken for you and those you love.


When carving the chicken, be sure to drizzle over some of the incredible tasty roasting juices over your chicken. 

Peri Peri Spatchcock (Or Not) Roast Chicken

Spatchcocking your chicken is a great idea: you get more golden, crispy skin – and you’ll reduce the cooking time. 

  • Place the chicken on a board, breast-side down, and grab a pair of kitchen scissors. Identify the chicken spine, and cut down the one side of the spine and then the other, removing the spine of the chicken (reserve the spine for some chicken stock if you like). Gently open up the chicken and season with salt and pepper. Flip the chicken, and gently press on it to break the breast bone so that it lies flat. Pop onto a roasting tray. 
  • Time to spice things up! In a bowl, combine some hot spices (think: paprika, cayenne pepper, peri-peri and the likes). Add a knob of butter, salt, pepper, sugar (optional) and the juice of one lime. Pop into the microwave until the butter melts. If you’d prefer to go for a more subtle flavour – a simple garlic, lime and butter will be just as good. 
  • Smother your chicken in the peri-peri marinade and season with more salt. Cover and allow to marinate for an hour or so. 
  • Preheat the oven to 180°C. Roast the spatchcock chicken for 40-50 minutes, until the skin is crispy and the chicken is cooked through. Serve with some rice, salad or roast veggies of your choice. 


Use the bones and carcass to make a delicious and nutritious chicken stock.

Garlic-Butter Hake with Spicy Mash

Pan-fried hake drizzled in a dreamy lime and garlic-butter sauce, topped with fresh parsley, and served with spicy sweet potato mash.

  • Preheat the oven to 180°C. Peel your sweet potato and cut into bite-sized chunks. Smash/flatten some garlic cloves with a knife.
  • Spread your garlic and sweet potato, nicely spaced out, onto a baking tray – drizzle with oil. Sprinkle with salt and pepper and roast for 30 minutes – or until tender and easily mashed with a fork.
  • Allow to cool slightly. Then, add to a blender or food processor and purée those ‘tatos until smooth.
  • Add some tahini, salt, cayenne pepper, smoked paprika, cumin and the juice from ½ a lime. Blend well.
  • HOB METHOD: Place a nonstick pan over a medium heat with some oil. Pan-fry the hake, skin-side down, until golden. Flip and repeat, until cooked through. Remove from the pan and season well with salt and pepper. 
  • OVEN METHOD: Crank up the heat in your oven. Place the hake (skin-side up) on a baking tray – coat in some oil and seasoning. Roast until cooked through and the skin is golden – pop on the grill if needed. 
  • Place a pan over a low heat with a generous knob of butter, some grated garlic, and chopped chilli (if you’re up for some bite). Sauté until fragrant. Then, add some lime zest/juice, stir to combine, and pour this all over the fish. 
  • Garnish with some fresh parsley, and serve with some steamed greens to increase the health factor. 


Hake is a great source of high-value protein, vitamins, and minerals. It’s also low in fat and calories, making this versatile fish the perfect choice for healthy protein!

Hake Pie with Spinach Mash Topping

The creamy fish pie you’ve been dreaming of, layered up with some hidden goodness – great for the whole family. 

  • Preheat the oven to 220°C. 
  • To make your mash topping: boil up some diced potato until soft. Add some baby spinach in the final few minutes to wilt. Drain, and blend until smooth with some butter – and seasoning. 
  • In a frying pan, cook off some diced onion and chopped carrots for a few minutes until soft. Add in some cream (thick ideally), fresh chopped herbs, and grated garlic. Bring to the simmer (until reduced and well combined). Hot tip: add in some mustard and grated cheese. Season to taste. 
  • Slice your fish into bite-sized pieces or strips, and place in your oven dish. Top your fishy friends with your creamy mixture, sprinkle over some fresh chopped parsley. Then, smear over your green mash topping. 
  • Optional: Blend up some bread slices with some nuts, fresh herbs and a drizzle of oil – scatter this over the fish pie. Alternatively, you could sprinkle over some grated cheese, or just leave it plain.  
  • Place in the oven for 25-30 minutes, or until the top is golden and the fish is cooked. 
  • Serve with a green salad, or some classic peas – yum!


The mash topping could be a combination of sweet potato, potato and broccoli if you are looking to add in more veggie goodness.

Tomato, Mushroom & Chimichurri Bruschetta

Bruschettas are merely a vehicle to load up whatever toppings get you going.

  • Cut your mini baguettes into bruschetta-sized slices. 
  • Drizzle with oil and bake in a hot oven until golden and crispy.
  • Finely chop some onion and tomatoes. Mix them together in a bowl with a drizzle of balsamic, a pinch of salt, and sweetener of choice. 
  • Fry your thick mushroom slices in a hot pan with oil until golden. In the final 2 minutes, add some crushed garlic and chopped herbs.
  • Spread the toasted bruschetta slices with some chimichurri – top with your marinated tomato mixture, and your beautifully fried mushrooms.


Can be served hot, or even room temp will be just as good! 

Cheesy, Garlicky Baby Potatoes

It’s time to meet your new favourite treat. 

  • Preheat the oven to 200°C. Cut the baby potatoes into halves, leaving the skin on. Spread out on a tray. Place in the hot oven for 20 minutes, just to par-roast. 
  • Grate some garlic. Grate your cheese of choice – we prefer a harder, mature cheese, but your favourite cheese is a very personal choice. Roughly chop some fresh herbs. In a bowl, combine some oil with the grated garlic, chopped herbs, salt and pepper.
  • Remove the potatoes from the oven after 20 minutes, drizzle over the herb oil and toss to coat. Sprinkle over your grated cheese, and return to the oven for 30 minutes, or until crispy and golden.


You could make a fresh salsa and scatter it over the top for serving, throw on some fresh green leaves, and there you have it. 

Tomato & Chilli Chutney 

A sweet and spicy tomato-chili chutney that you’ll want to smear on everything and anything.

  • Roughly chop up 1 onion, 6 cloves of garlic, about an inch of grated ginger and two finely chopped chillies (remove seeds for more manageable spice).
  • In a pan, cook about a teaspoon of mustard seeds in some oil, shifting regularly, until they begin to pop.
  • Add your onion, garlic, ginger and chilli – cook until the onion is translucent. 
  • Add a tablespoon of marsala powder and cook out until fragrant (and your kitchen is smelling spicy).
  • Add 1 cup of sugar, ¾ cup of apple cider vinegar, ¾ cup red wine vinegar, a teaspoon of ground cinnamon, a lemon or bay leaf, and a good amount of salt.
  • Add a can of chopped tomatoes – bring to a steady simmer and reduce, stirring regularly, until mixture is thickened to a chutney consistency.
  • Remove from heat and season to taste. Smear away!


With a chutney, you want to get the balance between salty and sweet – so play up your sweetener of choice with the vinegar/fresh lime juice.

Pickled Onion 

So simple to make, and will take any of these dishes to new heights of authentic flavour.

  • Slice up some red onion. 
  • In a pot, heat up 200ml of apple cider vinegar with 1 tablespoon of sugar, ½ tsp salt, and ½ tsp of cumin (if you have). Heat until the sugar has dissolved. 
  • Place in a jar with your sliced onion – let it come to room temperature, screw the lid on, give it a good shake, and pop into the fridge until needed.  


Pickling is addictive! You can do it with so many ingredients – ribboned carrot, sliced red cabbage – once you start, you don’t stop. 


Honey Caramelized Apple Parfait

A perfect combination of some of the kitchen’s greatest ingredients.

  • Thinly slice up some apples. 
  • In a frying pan, melt a knob of butter and add a dollop of honey or maple.  
  • Add your apple slices and cook until caramelised. Add some rosemary or thyme in the final few minutes – for that extra oomph.
  • Place a non-stick pan over a medium heat with some chopped nuts. Toast until turning golden – then remove from the pan. 
  • In a clear glass, layer up some yogurt, chopped nuts, caramelised apple, and repeat – serve and enjoy.


Sweet and spicy is a fantastic combination when it comes to caramelizing fruit. If you are up for it – add some chopped chilli when caramelising the pears. 


Fried Bananas with Homemade Dulce Leche Sauce

A.K.A. Deconstructed Banoffee Pie: fried bananas, boiled condensed milk in a can (which turns to dulce leche) – served with ice cream or yoghurt, and some crumbled biscuit.  

  • Remove the label from your condensed milk can. 
  • Place the can on its side in a large pot. Fill the pot with room-temperature water, making sure the water level is at least 5cm above the can.
  • Set the pot over a high heat and allow it to come to a simmer. Reduce the heat, and simmer for 2 hours for a lighter caramel – and up to 3 hours for a darker caramel (check the pot every 30 minutes to ensure the water level stays above the can, adding boiling water as necessary to top it up).
  • Using a pair of tongs, remove the can from the water and set on a wire rack to cool to room temperature (do not attempt to open the can while still hot – ouch).
  • Once cool, open with a can opener.
  • Peel the banana and cut in half lengthways. Fry in a pan with a knob of butter, until golden and warm. 
  • Serve your fried bananas in a bowl with a spoonful of dulce de leche, and a dollop of yoghurt or vanilla ice cream. Garnish with some crumbled biscuits.


Unopened cans of dulce de leche can be stored at room temperature for up to 3 months. Or, your dulce de leche can be transferred to an airtight container and refrigerated for up to 3 weeks.


Chocolate Avocado Pudding

This quick and easy chocolate mousse is made with avocado (though you’d never, ever guess it).  

  • Put some milk, maple syrup, vanilla essence, cocoa powder and avo into a food processor – blend until smooth. 
  • Put your mixture into ramekins, or your choice of serving dish, for a minimum of 30 minutes (maximum 2 days) in the fridge. 
  • Serve chilled, with raspberries, mint, or chocolate shavings for garnish – and for the ‘gram.


Avocados are a great source of vitamins C, E, K, and B-6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, zinc, phosphorus and potassium


Golden Churros

A churro is a fried-dough choux pastry rolled in cinnamon sugar – basically, a gift from the culinary gods. 

  • In a large heavy-based pan, heat 3cm of cooking oil to 180°C. 
  • In a shallow dish, make the cinnamon dipping sugar by whisking together 100g sugar with 1 tsp cinnamon. 
  • While the oil is heating up, make your choux pastry churro dough – place a pot on a medium-high heat and boil 250ml water, 55g cubed butter, 13g white sugar, 1/4 tsp salt. Once boiling, reduce the heat to medium-low, and add in 140g cake flour – cook for approximately 2 minutes, constantly stirring with a spatula, until your mixture comes together in a smooth paste (don’t worry if there are a few little lumps). Remove from the heat and let it cool for 5 minutes. 
  • In a small bowl, whisk 1 egg and ½ tsp vanilla extract. 
  • Add your vanilla and egg to the flour mixture. Then, blend immediately with an electric mixer. Blend until the mixture comes together smoothly – it will separate at first, but keep mixing and it will come together. If you don’t have an electric mixer, slowly add the egg (a little at a time) and mix vigorously by hand with a spatula until it comes together.  
  • Transfer your mixture into a piping bag with a nosal (optional). Carefully pipe the mixture into your preheated oil. Your piped tubes should be about 15cm in length – cut the end with clean scissors.
  • Fry until golden brown, about 2 minutes per side. Transfer to paper towels to dry briefly. Then, transfer your churros into your cinnamon and sugar mixture, and roll to coat.


For ultimate bliss, serve with the deluche leche dipping sauce (as seen in the banana recipe recipe below) or alternatively a chocolate sauce.  

Helpful Equipment: Food Thermometer or deep fat fryer, electric mixer, piping bag, piping nosal.



The brigadeiro is a traditional Brazilian dessert – made of condensed milk, cocoa powder, butter, and chocolate sprinkles covering the outside layer. It is a popular confection throughout the country, especially for festive events. 

  • In a saucepan on a low heat, melt 2 tbsp butter and add 1 tin of sweetened condensed milk. Add ⅓ cup cocoa powder – stir continuously for 10-15 minutes, until the mixture begins to thicken. 
  • You will know it’s done when you run a spoon through the centre and it takes a few seconds to melt back into the centre again. When the mixture is ready, spread out onto a buttered plate and refrigerate for 2 hours.
  • When set, butter your hands to prevent sticking – pinch off a portion of the mixture. Roll it between your hands until you have a ball about the size of a chocolate truffle. 
  • Repeat with the remainder of the mixture – you should have about 12-15 balls. 
  • Coat the brigadeiros in chocolate sprinkles and dig in!