ORDERS FOR DELIVERY THURSDAY JULY 16 ARE LIVE

Large Box Recipes 16/04/2020

Overnight Oats

A healthy, filling breakfast of oats, yoghurt, juice, honey and fruit.

  • Fill up half a jar with raw oats. Top with a spoonful of yoghurt. Add a splash of juice and something to sweeten it up – a drizzle of honey, some chopped dates, whatever feels right and yum! 
  • Mix well and leave in the fridge overnight to allow the oats to soften.
  • Eat the next day, warmed up or as is, with chopped fresh pear or dragon fruit – no cooking required! 

NUTRITIONAL BENEFIT: 

Oats are among the healthiest grains on earth. They're a gluten-free whole grain and a great source of important vitamins, minerals, fibre and antioxidants.  

                        

Cheesy Toasted Egg & Bresaola Breakfast Sandwich 

These crispy and cheesy sandwiches are a unique twist on traditional bacon and eggs, and are sure to become a morning favourite!

  • Heat some butter/oil in a nonstick pan over a medium heat. 
  • Spread one side of each sourdough slice with butter.
  • Crack the eggs into the pan and cook for 1 minute. Lightly pierce the yolk of each egg with the corner of a spatula. Cook for another minute. Carefully flip the eggs (it's ok if they fold over). Cook for another minute, or according to how you like your eggs cooked.
  • Place the sourdough in the pan, buttered side down, top with egg, bresaola and some cheese. Place the other slice of sourdough on top of each sandwich, with the buttered side facing out. Cook for 2-3 minutes per side, until golden brown. Remove from the pan and serve immediately.

                        

Dragon Fruit Smoothie Bowl

Look at this dragonfruit, isn't it wild? We're also not quite sure what to make of it. But we know that it is delicious, and by Jove it is good for you. 

  • Blend up some pear and yoghurt to make a creamy pear yoghurt.
  • Slice up some dragon fruit.
  • Toast off some nuts, seeds, coconut shavings in a dry pan until golden.
  • Layer up your smoothie bowl and tuck in! 

NUTRITIONAL BENEFIT: 

Dragon fruit promotes gut health, it’s loaded with fibre, strengthens your immune system, high in magnesium, the list goes on...                       


Breakfast Flammkuchen

Crispy pizza base topped with yoghurt, pizza cheese, onion, bresaola, egg and parsley. 

  • Preheat the oven to max, keeping the tray in the middle of the oven. Make sure it’s hot in there.
  • For a crispy base, slide the base in for 3-5 minutes to parbake until lightly golden.
  • Remove, flip, top with yoghurt – leaving the crust bare.
  • Top with some grated pizza cheese, thinly sliced onion, pieces of bresaola, and chopped parsley. Make some space and crack in an egg. Season well. 
  • Return to the oven and bake until the cheese is melted, the crust is golden and the egg is cooked. 

NUTRITIONAL BENEFIT: 

Eggs are a rich source of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.                


Vegetable Frittata Egg Cups

For those who enjoy a more bulked-up brekkie. 

  • Sauté some chopped up veggies in some oil, and in a hot pan, until they start to soften. Spring onion, mushroom, cauliflower are great options! 
  • In a bowl, whisk the eggs and season well.
  • Combine the sautéed veggies with the eggs, and sprinkle in some grated cheese (we always suggest a heavy hand when adding cheese). 
  • Grease a muffin tin, or small pan, with some butter.
  • Pour in the mixture and bake in a hot oven for 10-15 minutes until cooked through and golden. Now go ahead and dig in!

NUTRITIONAL BENEFIT: 

Eggs mean protein and abundant nutrients, veggies mean antioxidants for days – everything you need to keep your immune system in good shape!          


Popeye’s Omelette

A loaded-with-vitamins omelette to keep you as strong as Popeye!

  • Place 3 eggs, a bunch of baby spinach, a sprinkle of sliced spring onion, some fresh parsley, salt, pepper, a dash of water, and a small knob of softened butter (optional) in a blender. Blend until smooth and a beautiful green colour is achieved.
  • Sauté some mushies, tomatoes or any leftover veggies that you love putting in your omelettes. Remove from the pan and set aside as your omelette filling. 
  • Return the pan over a medium heat with a knob of butter/oil. Pour the egg mixture into the pan and cook until almost cooked through all the way. Sprinkle in your toppings on one side of the omelette (we like cheese too), fold over and flip until cooked through on both sides. Delish and nutrish!

CEHF'S TIP

A blender or food processor is needed for this recipe.                    

NUTRITIONAL BENEFIT: 

Spinach is a veggie from the gods, packed with all the vitamins! 


Farmer’s Benedict with Charred Mushrooms

The breakfast of champions! 

  • To make the hollandaise sauce – vigorously whisk 2 egg yolks with a teaspoon of lemon juice in a stainless steel or glass bowl until thickened. Place the bowl over a saucepan containing simmering water (or use a double boiler), the water should not touch the bottom of the bowl. Continue to whisk rapidly (really go for it). Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the ¼ cup of melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in some cayenne pepper (or black pepper) and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving. 
  • Thickly slice some mushrooms and panfry in oil/butter until soft. Season well with salt and black pepper. 
  • Poach your eggs in boiling water until cooked to your liking, or fry ‘em if you’re scared (we recommend sunny side up, always). 
  • Slice up some bread, and toast – try toasting your slices in a pan over a medium-high heat, with a knob of butter or a drizzle of olive oil. 
  • Layer up your Farmer Benedict stack and serve! 

NUTRITIONAL BENEFIT:

Mushrooms contain B vitamins, as well as a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues.

CHEF'S TIP:

Learn how to make a foolproof hollandaise sauce


Wild Mushies on Toast

Who doesn’t love mushrooms on toast?

  • Roughly chop the mushrooms, leaving some of the smaller ones whole. Slice up some bread of choice.
  • Place a nonstick pan over medium-high heat, with a generous knob of butter, tilting the pan to coat evenly in the butter.
  • Fry the mushrooms, along with some of your fresh herbs (a sprig of thyme and oregano are always delicious), for about 5-6 minutes, until they start to caramelise and turn brown. Season to taste as you go.
  • Toast a few slices of the bread – try toasting your slices in a pan over a medium-high heat, with a knob of butter or a drizzle of olive oil.
  • Top the toast with some rocket and the herby, buttery mushrooms. Finish it off with a sprinkle of grated cheese and take a bite! 

NUTRITIONAL BENEFIT:

Mushrooms contain B vitamins, as well as a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues.


Egg in the Hole

Breakfast fun for the whole family!

  • Slice some bread, and cut a round, yolk-sized circle out of the soft inner part of the slice. 
  • Place some D-I-Y herb butter in a pan over medium heat. When melted and fragrant, add the slice/s of bread. Then, crack in one egg per slice, aiming for the yolk to sit in the cut out. 
  • Let it cook, and flip over (leave it only for a few seconds), season, and serve! 

CHEF'S TIP:

Grate some cheese on top for added flavour! 


Cheesy Egg & Pesto Toastie

These crispy and cheesy sandwiches are sure to become a morning favorite! 

  • Heat some butter/oil in a nonstick pan over a medium heat. 
  • Spread one side of each sourdough slice with butter.
  • Crack the eggs into the pan and cook for 1 minute. Lightly pierce the yolk of each egg with the corner of a spatula. Cook for another minute. Carefully flip the eggs (it’s ok if they fold over). Cook for another minute, or according to how you like your eggs cooked.
  • Place the sourdough in the pan, buttered side down, smear on some pesto, top with egg and some cheese. Place the other slice of sourdough on top of each sandwich, with the buttered side facing out. Cook for 2-3 minutes per side, until golden brown. Remove from the pan and serve immediately.                       


Vegetable Frittata Egg Cups

For those who enjoy a more bulked-up brekkie. 

  • Sauté some chopped up veggies in some oil, and in a hot pan, until they start to soften. Spring onion, mushroom, cauliflower are great options! 
  • In a bowl, whisk the eggs and season well.
  • Combine the sautéed veggies with the eggs, and sprinkle in some grated cheese (we always suggest a heavy hand when adding cheese). 
  • Grease a muffin tin, or small pan, with some butter.
  • Pour in the mixture and bake in a hot oven for 10-15 minutes until cooked through and golden. Now go ahead and dig in!                       


Turbo Cauli Tacos, El Burro Style!

  • Preheat the oven to 220°C. Line a tray with baking paper or tin foil – this is important, don’t go bare-tray. 
  • In a bowl, mix together ¾ cup flour, your choice of spices (we recommend some paprika), onion and garlic powder, turmeric, some salt, pepper – whatever tickles your fancy really. Add ¾ cup of milk or milk alternative. Mix well. Add some cauliflower florets and coat them well. 
  • Bake the coated cauli florets for 20 (or more) minutes until golden and soft, flipping halfway. Always cook to your liking.
  • Heat up the tortillas on the pan or in the microwave until heated through. Smear with some seasoned yoghurt and your choice of hot sauce, top with the golden cauli, some avo, fresh coriander, pickled or fresh onion, salsa, fresh lemon, and whatever else gets you excited! 

Chilli Quesadilla

A deconstructed cheesy chilli con carne taco, because YUM! 

  • Make a chilli con carne sauce by frying off a diced onion, a crushed garlic clove, some sliced chilli and mince. When the onions are translucent and the mine has caramelized add in your pizza sauce. 
  • Heat up your tortillas in a pan for 30 seconds per side until heated through. 
  • Load them up with a spoon of chili con carne and some grated cheese. If you are up for it, slide these under the grill until the cheese is melted. 
  • Drizzle over some lemon yoghurt, and top with some smashed avo!

NUTRITIONAL BENEFIT:

Chilli doesn’t just bring the heat! It also improves digestive health and metabolism, alleviates migraines, fights fungal infections, colds and flu, provides joint pain relief, fights inflammation and supports cardiovascular health. 


Baja Fish Tacos

Battered Hake, pickled cucumber, baby spinach, chilli mayonnaise, coriander and lemon

  • In a shallow bowl, mix together 1 cup water, ⅓ cup white wine vinegar, 1 tbsp. sugar. Once dissolved, add some sliced cucumber and leave to pickle. 
  • Make a batter for the hake with 1 cup flour, 1 tsp. salt and 1 cup of cold sparkling water or beer (if you have any to spare). Whisk until smooth. Dip the sliced fish into the batter and shallow-fry in hot oil in a pan until crispy. 
  • Add some chopped chilli and lemon juice to some mayonnaise or yoghurt. 
  • Dry-fry the tortilla on each side until warmed through.
  • Assemble the tacos with baby spinach, pickled cucumber, crispy fish, dollops of chilli mayo, some fresh coriander leaves and a squeeze of lemon juice. 

NUTRITIONAL BENEFIT:

Hake belongs to the group of white/lean fish for its low contribution of fats, which barely reaches 2% overall. This is why according to regulatory definitions, hake is part of the foods classified as a "low fat".


Steak Tacos with Avo, Chilli and Cucumber Salsa

Tortilla tacos filled with sliced, sliced steak, salsa, coriander and spring onion.

  • Place the steak in a shallow dish with olive oil, lemon juice, your favorite spices, herbs, sauces and seasoning. Set aside overnight or for 1-2 hours. The longer the better. Flavour is good.
  • Make the salsa: Cube the avo, slice some spring onion, roughly chop coriander, zest and juice some lemon, deseed and roughly chop some chilli. Combine, add some seasoning and set aside in the fridge. 
  • Place a pan over a medium-high heat. When the pan is hot, sear the steak fat-side down, for about 1-2 minutes until the fat is crispy. Then, cook each side for 2-4 minutes, or until cooked to your preference. Rest for 3-4 minutes and thinly slice. 
  • Heat up the tortillas on the pan or in the microwave until heated through. 
  • Fill up the tacos with the steak and salsa and seasoning – don’t forget to add your favorite hot sauce, and if you enjoy a creamy element, add some créme fraîche or seasoned yoghurt. Delish!

CHEF'S TIP:

It’s always great to marinate meat before cooking, it makes it tender and most of all, flavoursome!


Indian-Spiced Roasted Vegetable Flatbread

Indian-spiced vegetables on a crispy flat bread with cucumber raita, fruit chutney, coriander and spring onions.

  • Chop onions, brinjals, cauliflower, etc... Drizzle with oil and sprinkle over any indian spices from the cupboard. Get creative! Our favourites are coriander, cumin, turmeric, chili powder, cardamon and garam masala. 
  • Roast in a hot oven for approximately 30 minutes, until golden and cooked through.
  • When the vegetables have 10 minutes to go. Spread the pizza base with a thin layer of pizza sauce (leaving the crust bare). Slide in the base and cook until crispy and golden.
  • Mix some yoghurt with chopped coriander, diced cucumber and a squeeze of lemon juice. Season well. 
  • Top the pizza base with the roasted veggies, dollop over the cucumber yoghurt and some fruit chutney. Garnish with fresh coriander leaves and sliced spring onion. 

NUTRITIONAL BENEFIT:

Turmeric, the world’s most well-known superfood ranks very high on the list of the world’s healthiest spices. Turmeric has been known for its anti-inflammatory properties – however, it has also been known for its ability to help fight depression and act as an antiseptic.

CHEF'S TIP:

Turmeric, the world’s most well-known superfood ranks very high on the list of the world’s healthiest spices. Turmeric has been known for its anti-inflammatory properties – however, it has also been known for its ability to help fight depression and act as an antiseptic.


Pear and Brie/Camembert Pizza with Thyme and Honey

Crispy pizza base topped with fresh pear, brie/camembert, thyme leaves and honey 

  • Preheat the oven to max heat, keeping the tray in the middle of the oven.
  • For a crispy base, slide the base onto the hot tray for 3-5 minutes to parbake until lightly golden. 
  • Remove, flip, and top with thinly sliced pear, slices of brie/camembert and some freshly picked thyme leaves. 
  • Put back into the oven for 5-10 minutes until the cheese is melted and the pizza is golden at the edges.
  • Drizzle with honey, sprinkle with a toasted nut of choice, and tuck in,

NUTRITIONAL BENEFIT:

Pears are rich in essential antioxidants, plant compounds, and dietary fibre.


Margherita

Because sometimes basic is best! 

  • Heat your oven to maximum (really turn up the vol). Those wood-fired pizza ovens are even hotter, so don’t be scared.
  • For a crispy base, parbake your pizza base for a couple of minutes, then remove from the oven.
  • Remove, flip, and thinly spread on some tomato base, leaving a bit of space around the edges. 
  • Evenly sprinkle some fresh and finely chopped herbs of your choice (oregano would be great here), and, most importantly, cheese! We always recommend a heavy hand when adding cheese.
  • Crack some salt and pepper over the top.
  • Place in the oven for 5-10 minutes, but make sure you keep an eye on it so that it's cooked perfectly – cheese lightly golden and bubbling.
  • Remove, slice, drizzle with some garlic or chilli oil (or both) and enjoy.
  • P.S. Rocket adds both colour and freshness.

CHEF'S TIP:

Use this as a base upon which to experiment and create your own. Keep in mind that almost anything works on a pizza. 


Roasted Aubergine, Tomato & Crispy Kale Pizza 

Roast veggie pizza topped with crispy kale. All the flavour, all the crunch!

  • Pop the oven on to 180°C. Slice the aubergine into disks, place on a tray with some salt, and set aside to degorge (this naturally removes any bitter juices) for at least 10 minutes. Roughly slice the cherry tomatoes. Wash and shred the kale. Massage it with olive oil and lemon juice until soft and coated.
  • Place the aubergine on one side of a tray and the cherry tomatoes on the other, with a drizzle of balsamic vinegar and seasoning. Roast until soft, about 15-20 minutes.
  • When the veggies are done, heat the oven to max. For a crispy base, slide the base onto the hot tray for 3-5 minutes to par bake until lightly golden. 
  • Remove, flip, smear some pizza sauce over the pizza base, sprinkle over some cheese. Generously layer on the veggies. Top with kale and some salt. Place in the oven and bake until the kale begins to crisp and the cheese is melted. 
  • Serve with some fresh feta, or avocado, lemon juice, garlic and chilli – your life, your pizza. 

NUTRITIONAL BENEFIT:

Loaded with veggies, means good for the soul and the tum!


Wild Mushroom and Bresaola Pizza

Simple, classic, foolproof.

  • Follow the Margherita recipe, but toss some sliced wild mushrooms over the top – you can char them in a pan with a bit of oil first if you fancy. 
  • After the pizza is cooked, tear over some Bresaola.
  • You are good to go – but some rocket never hurt anyone. 

Charred Cauliflower Head and Cheese

A fresh, green, wholesome salad. Can be served cold or hot. 

  • Heat the oven to 200°C. 
  • Rub the head of cauli with oil and bake in a hot oven until cooked through and starting to blacken, 45-60 minutes. Cover with tinfoil if it is colouring too quickly. 
  • Make a béchamel cheese sauce by melting a knob of butter, adding enough flour to form a paste, and cooking for 2 minutes until it smells biscuity. Whisk in milk slowly until you have a decent amount of sauce. Add grated cheese, a little mustard, and season to taste. 
  • Once the cauliflower is starting to blacken, add the cheese sauce and bake until the cheese is turning golden. 
  • Sprinkle in some chopped rosemary. 
  • Serve with some crusty bread and a salad! 

CHEF'S TIP:

A traditional and delicious way of serving a truly great vegetable. 


Loaded Mexican Cheesy Gems

Delicious stuffed gem squash – loaded with mexican style beef, corn, cherry tomatoes, fresh herbs and chilli, and of course, baked in the oven for that melted cheesy goodness.

  • Pop the oven on the grill setting. Boil the gem squash for 10-15 minutes or until tender. Pop the corn in the final 5 minutes until the kernels are easy to slice off. 
  • Roughly dice some cherry tomatoes. Deseed and roughly chop some chillies. Roughly chop some parsley and coriander. 
  • Place a pan over a medium-high heat with a drizzle of oil. Add the mince, breaking it up as it cooks. Add the fresh tomatoes and corn kernels. In the final minute, add some chilli to taste. Sprinkle in some fresh parsley and coriander, reserving some for garnish. Season and add some spices, such as smoked paprika, taco spice, or any that you fancy, depending on how much heat you like! Remove from the heat on completion. 
  • Slice the gem squash in half and scoop out the seeds (careful they retain a lot of heat). Place the gem halves on a roasting tray, fill with the Mexican beef, sprinkle some grated cheese over and pop in the oven until the cheese is melted and golden. 
  • Serve with some fresh coriander and parsley, and a dollop of créme fraîche or yoghurt. 

NUTRITIONAL BENEFIT:

Gem squash is low in saturated fats and low in cholesterol. 


Garlic Butter Hake

Panfried hake drizzled in a dreamy lemon & garlic butter sauce, topped with fresh parsley.

  • Place a nonstick pan over medium heat with some oil. Panfry the hake, skin-side down, until golden. Flip and repeat until cooked through. Remove from the pan and season well with salt and pepper. 
  • Return the pan to 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 lemon 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! 


Meatballs

Serve with a tomato pasta sauce and garlic bread. 

  • In a food processor, blitz up some bread. Remove and set aside. 
  • Finely chop some onion and garlic. 
  • In a bowl, combine the beef mince, onion, garlic, and a handful of the breadcrumbs, some freshly chopped herbs, seasoning of choice, and 1 egg. Mix well. 
  • Roll into meatballs and set aside in the fridge for 30 minutes to firm up.  
  • Place a pan over a medium-high heat with enough oil to cover the base. Fry on all sides until golden and cooked through.
  • Or bake in a hot oven (200°C) for approximately 25-30 minutes until golden and cooked through. 


Sweet Potato & Coconut Curry Soup

Creamy, wholesome, hearty, healthy – basically all the good things! 

  • Preheat the oven to 200°C. 
  • Sweat some diced onion in oil in a pot over medium heat until soft. Add some crushed garlic, roughly chopped sweet potato, and your preferred herbs and spices – some curry powder and cayenne would be ideal. Cook and stir for a few minutes. 
  • Submerge your ingredients in coconut milk, pop on the lid and simmer for about 20 minutes until the sweet potato is soft. Blend and adjust seasoning as you go. 
  • If you have a tin of chickpeas or lentils – drain, spread out on a baking tray, coat in some oil and spices. Season, and roast until crispy. 
  • Serve up some sweet potato and coconut curry soup, sprinkle over the toasted chickpeas and enjoy! 

CHEF'S TIP:

You can adjust the spices to suit your taste buds, and depending on what you have in the cupboard, just taste and play as you go – that's the fun part! 


Classic Steak & Rosemary Sweet Potato Chips

  • Cut the sweet potato into wedges or chips, place on a tray with some rosemary sprigs and crushed garlic cloves (skin on), coat in oil and season. Roast in the oven at 190°C for about 45 minutes until golden and soft. 
  • Cook your steak as you wish, in a nonstick pan, on a braai, it's up to you! Add a herb rub or some chilli flakes to turn it up a notch – always a good idea, but not essential. 
  • Use your fresh salad ingredients to rustle up a fresh garden salad – dressed in some lemon juice, olive oil and salt, or balsamic vinegar if you have! 
  • Mash up your softened garlic, and stir it through some mayo or yoghurt to make a creamy garlicky dressing. 


Mixed Veg Curry

This curry will be whatever you want it to be.

  • Select the veggies you feel like cooking with, and prep them as you wish.
  • Heat a glug of your favourite oil in a pan over a low-medium heat. Add some garlic, ginger and chilli, and your choice of curry powder/curry paste/rub (like garam masala powder), Thai green/red curry paste, or Morrocan rub etc. Start adding your veggies bit by bit, according to how quickly they will cook – think about keeping some veggies till the end for some crunch and freshness.
  • Once they have some colour, reduce the heat and add some liquid. Here we suggest using coconut milk/cream, yoghurt or vegetable stock – use enough to just cover the veggies.
  • Reduce until your desired curry-like consistency is reached – or until you get bored. Make sure the flavour is right for you by adding whatever herbs and spices tickle your fancy.
  • Garnish with some coriander, or whatever you normally like. Serve with your preferred grain. 
  • Tuck in! 

CHEF'S TIP:

Add tinned chickpeas, lentils or beans if you want to bulk up this baby.


Chunky Autumn Veggie Soup

We recommend making a big batch and freezing any leftovers.

  • Place a pot over a medium heat with some oil or butter. Fry some garlic and onion – and chilli if you like your soup spicy! Add your choice of chopped veggies – sweet potato, cauliflower, celeriac, green beans, whatever excites you. Sauté for 5-10 minutes until beautifully soft and golden. 
  • Add a few sprigs of thyme and enough stock to submerge the veggies. Simmer for about 20 minutes or until the potatoes are soft and the liquid has reduced.
  • Pick out the larger thyme stalks and discard. Then, using a hand blender or any blender really, wizz it up. If using a blender, return your blended soup to the pot. Season to taste and add a few chopped garlic cloves. Simmer for a further few minutes. 
  • Add some yoghurt or coconut milk to enhance the creaminess, stir to combine and season further, if you wish. 
  • Serve with some beautiful chopped parsley, and to make this even more delicious, add a drizzle of truffle oil, chili oil, and don't forget some crusty toasted bread, if that’s what you’re into.

CHEF'S TIP:

For a curried version of this soup: 

Leave out the thyme and parsley. Just before you add your veggies to the pan, add a range of spices of your choice and fry for 1 minute. Spice ideas: garam masala powder, any curry powder, cumin, mustard seeds, cinnamon, turmeric, chilli powder, cardamom seeds, coriander powder etc.


Simple Asian Salad

This salad has a great flavour profile that can be used as a base for a whole variety of ingredient combos – you choose.

  • Chop up some swiss chard, cucumber, peppers, spring onions and radishes and combine in a large bowl. Toss in some baby spinach and chopped coriander.
  • You can also add cooked and cooled beetroot, green beans and corn.
  • If you like, add some chopped fresh ginger and chilli to taste.
  • If you have the following in your fridge, pop them in too: chopped cabbage, grated carrot, mange tout, sprouts, baby corn etc.
  • Toast some sunflower and/or sesame seeds to sprinkle on top.
  • Drizzle with olive oil (add some sesame oil too if you’ve got), a squeeze of lemon juice and a generous splash of soy sauce or tamari. Season with salt and pepper. Add a dollop of mayo (vegan mayo included) if you’re feeling lush.

CHEF'S TIP:

Turn this into a more filling meal by adding some fluffy rice.


Salad of Champions

Roasted goodness, baby spinach, hummus, and pesto! 

  • Preheat the oven to 180°C. Cut the sweet potato and beetroot into bite-size chunks. Place the sweet potato on one side of the tray and the beetroot on another, with a few whole garlic cloves (skin on). Coat in oil and season. Roast for 40-45 minutes until soft, and gorgeously golden. We suggest opening the oven every now and then, tending to the veggies, shifting them around so that they are treated fairly.
  • For the dressing, combine some yoghurt with lemon juice, chopped parsley, roasted garlic flesh and olive oil. Season to taste. 
  • Layer some roast veggies and baby spinach on a serving plate, dollop with some hummus, pesto, and yoghurt dressing. Garnish with a toasted nut or seed. Yum! 


Moussaka

A heartwarmingly delicious bake that will have the whole family going back for seconds – the cooler evenings call for Moussaka.

  • Pop the oven on to 220°C. Roughly cube the aubergine. Slice some onion. Roughly chop some mixed herbs (parsley, oreganum, rosemary). Get your spices ready (think: cinnamon, mixed spice, chilli flakes). Grate some garlic. For the plant-based and veggie lovers, drain and rinse some lentils or any legume of your choice. 
  • On a baking tray,, add the aubergine, onion, mixed herbs, spices to taste, garlic, some tomato paste, olive oil, salt and pepper. Add the lentils. Mix well to combine and bake in the oven for 30 minutes, giving it a stir every 10 minutes or so. 
  • Remove from the oven and add 2 cans of tinned tomatoes. Add some stock (about 2-3 cups). Season to taste, stir to combine, crank up the heat and bake for a further 30 minutes at 250°C until the aubergine is very soft. 
  • While the bake is on the go, prepare the topping. Whisk together about 1.5 cups of yoghurt, 3 eggs, 1 tbsp. flour, some garlic, grated cheese or feta, seasoning and some freshly chopped parsley. Roughly chop some nuts of your choice. 
  • Spoon the mixture over the bake and gently spread to cover. Top with the chopped nuts and some more grated cheese. Bake for a further 15 minutes until golden and bubbly. 
  • Enjoy! 

CHEF'S TIP:

This requires about an hour (and a bit) in the oven in total.


Silky Steamed Aubergine

Just when you thought aubergine couldn’t be any smoother...

  • Cut the aubergine into 5cm x 2cm batons. Toss generously with some salt. 
  • Fill a saucepan or pot (with a lid, and big enough to accommodate a steamer or colander) with enough water to cover the base but not touch the steamer/colander – bring to the boil. Place the steamer over the pan, add the aubergine batons and cover with the lid, or tightly cover with foil to let no steam escape. Turn the heat to medium and steam the aubergines for 20-25 minutes. They should be very soft, but still able to hold their shape.
  • Lift the steamer out of the pan and drain in the kitchen sink for about 5 minutes.
  • Serve the steamed aubergine on a platter with a choice of chunky salsa, a flavoured oil, sautéed veg and some crunchy bits!

NUTRITIONAL BENEFIT:

Aubergines are rich in antioxidants, specifically nasunin found in aubergine skin – which gives it its purple colour.


Garlic Marinated Aubergines with Sourdough Toast

  • Cut the aubergines into thick disks, lay on a tray/colander, sprinkle with salt and leave to degorge (naturally removes bitter juices) for at least 30 minutes. On completion, pat dry with some paper towel.
  • Peel and grate some garlic (we encourage lots of garlic), rinse and chop some parsley, zest and juice some lemon (all in one bowl is fine).
  • Place the aubergine slices in an oven-safe dish, in a single layer. Evenly pour over the lemon, garlic and parsley. Drizzle with a good glug of olive oil, and season well with salt and pepper, until all the slices are coated. Cover and set aside to marinate for 4-5 hours. 
  • After the marinating, pop the oven on to 200°C. When hot, bake the marinated aubergines for 45 minutes until soft and starting to brown. Eat with some toasted sourdough – or any bread of your choice.

CHEF'S TIP:

The longer the marinating time, the better the flavour!


Eggplant Zaalouk

A scrumptious take on the Moroccan salad of eggplant and tomato. 

  • If you have the time, we recommend cooking this over the coals. Pierce the aubergine in one or two places and slowly cook it on the braai until it’s blackened all over. This will take about 20 to 30 minutes. If you’re not using a braai, you can do this in the oven – just put it under the grill for the same effect.
  • Peel the aubergine while it’s hot, then allow the flesh to drain and cool in a colander. 
  • Meanwhile, heat up some olive oil in a pan. Add some diced tomatoes, sugar, garlic, cumin and paprika. If you have some cayenne pepper on hand, throw in a dash of that too. Simmer on a gentle heat for 20 minutes so it reduces slightly. 
  • Crush the cooled aubergine flesh with a fork and add it to your tomato mixture. Stir in some chopped coriander and let it thicken for a few minutes. 
  • Finish off with a squeeze of fresh lemon and some seasoning. You can eat it fresh or store it in the fridge. Add a generous glug of olive oil before tucking in. 

CHEF'S TIP:

Zaalouk is utterly delicious on slices of warm, toasted bread – and it will keep for several days in the refrigerator, getting better and better (like a fine wine).


Melanzane Parmigiana

A.K.A Guilt-free lasagna! Tuck into these moreish, scrumptious layers of slow-cooked tomato and aubergine.

  • Degorge: slice your aubergines (lengthwise) into 0,5cm thick slices. Lay them down on a large board or tray and generously salt both sides, then set aside to allow the brown, bitter juices to be drawn out (about 10 minutes). Under some fresh water, rinse the salt and bitter juices from the slices.
  • Place a large pan over medium heat with some oil. Fry the aubergine slices on each side, until soft and golden. Remove from the pan. 
  • Keep the pan on the heat with some more oil. Add some crushed garlic, and some chopped herbs of choice (thyme and sage are great). Fry for 1-2 minutes. Then, add a tin of chopped tomatoes and season to taste. Adjust the flavour with balsamic vinegar or sugar/honey, to taste. 
  • Make some breadcrumbs from 1 slice of sourdough (simply dry it in the oven and crumble it into medium fine crumbs). 
  • In a baking dish (large enough for all of the aubergines and sauce), spread a small amount of the tomato sauce over the base. Add a single layer of aubergines, a layer of sauce and a small sprinkle of grated cheese. Keep doing this until all ingredients have been used up. Mix the bread crumbs with some grated cheese and sprinkle it evenly over the top of the melanzane. Chill in the fridge for 1 hour.
  • Preheat the oven to 180°C. Bake your melanzane in the oven for 30-40 minutes until the top is crisp and golden, and the tomato sauce is bubbling. 

CHEF'S TIP:

Degorge means to salt a vegetable in order to extract moisture before cooking.


Baba Ganoush

This smoky aubergine dip is great for sharing, popping on top of a pizza, in a taco – go with wherever it may take you. PB: You could also serve it alongside some pesto and hummus for a magical mezze platter. 

  • Preheat the oven to 180°C. 
  • Cut the aubergine in half lengthways, score the flesh (but don't cut through the skin) – just like a mango. Coat in oil, and roast cut-side up until soft. 
  • Once cool, remove the skin and place the flesh in a bowl or food processor. Add some tahini, crushed garlic, chilli, cumin, fresh lemon juice and olive oil. Mash together, or blitz for a smoother dip. Season to taste. 

CHEF'S TIP:

Adding some diced onion and tomato will make for a chunkier and bulkier baba ganoush. 


Tomato and Chimichurri Bruschetta

Bruschettas are a mere vehicle to load up with whatever toppings get you excited.

  • Cut the mini baguettes into bruschetta sized slices. 
  • Drizzle with oil and bake in a hot oven until golden and crispy.
  • Finely chop some onion and cherry tomatoes. Mix together in a bowl with a drizzle of balsamic and a pinch of salt and sweetener of choice. 
  • Spread the toasted bruschetta slices with some homemade chimichurri and top with the marinated tomato mixture. 

NUTRITIONAL BENEFIT:

Tomatoes are a great source of vitamin C, potassium, folate, and vitamin K.


Mushroom and Chimichurri Bruschetta

Bruschettas are a mere vehicle to load up with whatever toppings get you excited.

  • Cut the mini baguettes into bruschetta sized slices. 
  • Drizzle with oil and bake in a hot oven until golden and crispy. 
  • Fry thick mushroom slices in a hot pan with oil until golden. In the final 2 minutes, add some crushed garlic and chopped thyme/rosemary.
  • Spread the toasted bruschetta slices with some homemade chimichurri and top with the fried mushroom.  


Cheesy Mexican Corn

Garlicky, spicy, sweet, cheesy, herby, lemony – all at the same time.

  • Sauté some crushed garlic and chilli in oil. Slice the kernels from the cob, and add them frying until cooked. 
  • Add a spoonful of yoghurt and grated cheese and stir until oozing and melted.
  • Remove from the heat. Add lemon juice and chopped coriander. Season to taste. 

NUTRITIONAL BENEFIT:

Sweet corn is loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision. Besides helping with weight loss, the insoluble fiber in corn feeds good bacteria in your gut, which aids in digestion and a strong immune system.


D-I-Y Tzatziki

The chunkiest, tastiest homemade tzatziki that you’ll want to make over and over again.

  • Grate some cucumber, pop it onto a clean dish towel and squeeze out as much moisture as you can. 
  • Place in a bowl with some yoghurt, some freshly chopped parsley, grated garlic, and fresh lemon juice. 
  • Season well with salt, black pepper, and a drizzle of olive oil.

CHEF'S TIP:

Great to add a creamy layer to your tacos


Garlic, Herb & Parmesan Roasted Cauliflower

The chunkiest, tastiest homemade tzatziki that you’ll want to make over and over again.

  • Mix together some melted butter or oil, grated garlic and fresh chopped herbs.
  • Place the cauli head on a baking tray, coat in the garlic and herb sauce, season, and roast at 180°C for 40-50 minutes until golden on the outside, and soft on the inside. Cover with foil if it is browning too fast.
  • OPTIONAL: Sprinkle some grated cheese on top in the final few minutes to melt and turn golden. 

NUTRITIONAL BENEFIT:

Cauliflower is extremely high in Vitamin C, and a great sauce of folate!


Cold Pickled Veggies

  • In a tupperware, add 250ml water, 80ml vinegar (white wine vinegar or apple cider vinegar from your pantry) and 1 tbsp. of a sweetener of choice. Stir until dissolved. 
  • Add some sliced or ribboned cucumber, radish, sliced onion or sliced fennel and store in the fridge in an airtight container for a few hours.

CHEF'S TIP:

Great with Asian dishes and salads. 


Sweet Potato Chips with Creamy Garlic Dressing 

  • Cut the sweet potato into wedges or chips, place on a tray with some rosemary sprigs and crushed garlic cloves (skin on), coat in oil and season. Roast in a 190°C oven for about 45 minutes until golden and soft. 
  • Mash up your softened garlic, and stir it through some yoghurt to make a creamy, garlic-y dressing. Season well. 
  • Dunk away and enjoy! 

CHEF'S TIP:

Sail into the sunset with this super simple sidekick.


Sweet Potato Mash

The most reliable and delicious side dish.

  • Chop the sweet potatoes into chunks and either boil or bake, depending on your preference, until soft and cooked through.
  • In a pot, mash the potatoes with a fork or masher, with some oil of choice or vegan butter, salt, and any other herbs or spices you desire – fresh garlic can be a game changer!
  • Serve warm as a side dish.

CHEF'S TIP:

Add a touch of honey or maple syrup for a sweet element to any meal.


Jazzed Up Roasted Veggies

A foolproof addition to any meal, or even as a meal in itself.

  • Preheat the oven to 200°C.
  • Chop up a variety of veggies in any shape or size you like – get creative! Sweet potato, onion, brinjal, beetroot, cauliflower, peppers, rinsed canned chickpeas or bean (and anything else you have available). Coat in an oil of choice and season to taste.
  • Slot in some whole, unpeeled garlic cloves around the veggies. 
  • Add some fresh herbs of your choice, or go for spicy roast veggies by adding some fresh chilli/cumin/curry powder/mustard seeds etc.
  • Serve in a variety of delicious ways: with a squeeze of lemon, with some feta or other grated cheese, toasted seeds, crushed up nuts, pesto – the list goes on. 

CHEF'S TIP:

Do a whole bunch at once to maximise oven use. In separate trays, group together the veggies that have a similar cooking time.


Homemade Chimichurri

Chimichurri is an Argentinian salsa verde, used in cooking and as a table condiment.

  • In a food processor, add all of the parsley and coriander. Add a sprig of oregano, 1 clove of crushed garlic, chopped chilli (to taste), squeeze of lemon juice, splash of red wine vinegar, salt, pepper and a glug of olive oil. 
  • Blitz and slowly add more olive oil until you reach your desired consistency. 

CHEF'S TIP:

Serve with anything and everything! Great on breakfast, pizza, tacos, steak, sandwiches, wraps – the list goes on. 


D-I-Y Farm Fresh Herb Butter

It doesn’t get any better! 

  • Allow the butter to soften. 
  • Chop up some fresh herbs and mix them into the softened butter. 
  • Place the herb-butter into a piece of cling film, shape it into a tight sausage, roll it up, and twist the ends. Place into the fridge to firm up, and slice rounds of herb butter when needed. 

CHEF'S TIP:

This will add huge flavour to any dish. 


Rosemary Salt

  • In a food processor or coffee grinder, blend coarse sea salt from your pantry with rosemary leaves (stalks removed), to make a vibrant green rosemary salt. 

CHEF'S TIP:

Use rosemary salt to season your savoury creations, it will only add flavour!.


Refreshing Cocktail

Homemade goodness at its best! 

  • Make a simple lemon and thyme syrup by zesting and squeezing 1 lemon into a small pot, along with 2 sprigs of thyme, 1 cup of sugar and 1 cup of water. Put the pot over medium heat.
  • Bring the mixture to a simmer and keep stirring until the sugar is all dissolved. 
  • Allow to sit for 30 minutes to cool and continue infusing, before straining.
  • In a large jug, add ice, the simple syrup (to taste), fresh lemon slices and thyme sprigs. Top up with some soda water (or lemonade, if you prefer life a little sweeter), and give it a gentle stir.
  • Serve in a long glass, garnished with lemon slices, thyme and pomegranate jewels or granadilla pulp.

CHEF'S TIP:

Lemon is an immune system booster

Onion Marmalade

Seriously good on a toastie! 

  • Slice the onions and fry in a pan on a low heat with some oil. 
  • Leave to caramelise slowly for about 30 minutes, shifting occasionally. 
  • Add any vinegar and a sweetener of your choice. Season to taste. 

Lemon Yoghurt Cake

Lemon yoghurt cake with a lemon drizzle crust. 

  • Preheat the oven to 180°C and grease your loaf pan.
  • Sift together 1 ½ cups of all-purpose flour, 2 tsp. baking powder and ½ tsp. salt into a bowl. In another bowl whisk together 1 cup of plain yoghurt, 1 cup of sugar, 3 eggs, the zest from two lemons and ½ tsp. of vanilla essence. Once the wet ingredients are combined, fold in ½ cup of vegetable oil and then add it to your dry ingredients. Gently fold everything together making sure it’s all incorporated and then pour it into your bread loaf. Bake for about 50 minutes or until a skewer comes out clean.
  • While your loaf is baking, make the glaze. Cook up ⅓ cup lemon juice and ⅓ cup sugar in a small pan until the sugar dissolves and the mixture is clear. 
  • When the cake is cooked and cooled slightly, carefully remove it from the tin and place it on a baking rack. While the cake is still warm pour over the glaze giving it time to soak in. Serve it up with a nice cup of tea and your afternoon is sorted! 

NUTRITIONAL BENEFIT:

Lemons are high in vitamin C, fibre and a myriad of nutrients – plus, they support heart health, help with weight control and aid digestive health.


Poached Pears

A simple, light, go-to dessert

  • Peel the pears, keeping the stalks on. Slice just enough off the bottom to remove the fibres, and slice in half lengthways. Remove the seeds.
  • Zest and juice a lemon and an orange (if you have, either will do the trick). For this recipe you will need spices (think: cloves, cinnamon and star anise).
  • Pop the pears into a pot together with a pinch of each spice (to taste) – a few cloves, the lemon and orange juice/zest, and about a cup of sugar. Optional: You can add a cup of red wine too, it gives them a gorgeous color (if you have any left). Add enough water to the pot to cover the pears.
  • Pop the lid on, and slowly simmer until you can easily cut through them with a knife, about 20-30 minutes. 
  • Remove the pears from the pot and set aside. Strain the syrup to get rid of any bits, and return to the pot. Reduce until it becomes sticky. 
  • Place the pears and syrup in the fridge for later, or serve immediately with ice cream, yoghurt, whipped cream or chantilly cream. Top with chopped nuts of your choice and, most importantly of all, enjoy every bite.

NUTRITIONAL BENEFIT:

Pears are rich in essential antioxidants and dietary fibre. Plus they are high in vitamin C!


Dragon Fruit Smoothie Bowl

Look at this dragonfruit, isn't it wild? We're also not quite sure what to make of it. But we know that it is delicious, and by Jove it is good for you. 

  • Blend up some pear and yoghurt to make a creamy pear yoghurt.
  • Slice up some dragon fruit.
  • Toast off some nuts, seeds, coconut shavings in a dry pan until golden.
  • Layer up your smoothie bowl and tuck in! 

NUTRITIONAL BENEFIT: 

Dragon fruit promotes gut health, it’s loaded with fibre, strengthens your immune system, high in magnesium, the list goes on...                       


Overnight Oats

A healthy, filling breakfast of oats, yoghurt, juice, honey and fruit.

  • Fill up half a jar with raw oats. Top with a spoonful of yoghurt. Add a splash of juice and something to sweeten it up – a drizzle of honey, some chopped dates, whatever feels right and yum! 
  • Mix well and leave in the fridge overnight to allow the oats to soften.
  • Eat the next day, warmed up or as is, with chopped fresh pear or dragon fruit – no cooking required! 

NUTRITIONAL BENEFIT: 

Oats are among the healthiest grains on earth. They're a gluten-free whole grain and a great source of important vitamins, minerals, fibre and antioxidants.  

                        

Cheesy Pesto Toastie

These crispy and cheesy sandwiches are sure to become a morning favorite!

  • Heat some oil in a nonstick pan over a medium heat. 
  • Place the sourdough slices in the pan to toast until lightly golden, flip smear on some pesto and top with some cheese. Place the other slice of sourdough on top to make a sandwich. Cook for 2-3 minutes per side, until golden brown. Pop the lid on to help the cheese get melty. Remove from the pan and serve immediately.


Battered Mushie Tacos

Crispy mushies, pickled cucumber, baby spinach, chilli yoghurt, coriander and lemon

  • In a tupperware, mix together 1 cup water, ⅓ cup white wine vinegar, 1 tbsp. sugar. Once dissolved, add some sliced cucumber and leave to pickle. 
  • Make a batter for the mushies with 1 cup flour, 1 tsp. salt and 1 cup of cold sparkling water or beer (if you have any to spare). Whisk until smooth. Dip the thickly sliced mushies into the batter and shallow-fry in hot oil in a pan until crispy. 
  • Add some chopped chilli and lemon juice to some yoghurt. 
  • Dry-fry the tortilla on each side until warmed through.
  • Assemble the tacos with baby spinach, pickled cucumber, crispy mushies, dollops of chilli yoghurt, some fresh coriander leaves and a squeeze of lemon juice. 

CHEF'S TIP:

For a healthier option, sear the mushies in a pan without the batter. Cabbage slaw would also be a great addition here! 


Charred Brinjal Tacos with Avo, Chilli and Cucumber salsa

Tortilla tacos filled with charred brinjal steaks, salsa, coriander and spring onion.

  • Thickly slice the brinjals lengthways. Place in a bowl, coat in oil, season well with salt, and sprinkle with your favorite spice – paprika is great here! Set aside, overnight or for 1-2 hours.
  • Make the salsa: Cube the avo, slice some spring onion, roughly chop coriander, zest and juice some lemon, deseed and roughly chop some chilli. Combine, add some seasoning and set aside in the fridge. 
  • Place a pan over a medium-low heat. When the pan is hot, cook the brinjal steaks for 4-6 minutes per side until charred and soft (keep the lid on between turning). 
  • Heat up the tortillas on the pan, or in the microwave, until heated through. 
  • Fill up the tacos with a smear of the charred brinjal salsa, add your favorite hot sauce, and if you enjoy a creamy element, add some seasoned yoghurt. Delish!

CHEF'S TIP:

You can degorge the aubergines first, but not entirely necessary with this one. 


Turbo Cauli Tacos, El Burro Style!

  • Preheat the oven to 220°C. Line a tray with baking paper or tin foil – this is important, don’t go bare-tray. 
  • In a bowl, mix together ¾ cup flour, your choice of spices (we recommend some paprika), onion and garlic powder, turmeric, some salt, pepper – whatever tickles your fancy really. Add ¾ cup of milk or milk alternative. Mix well. Add some cauliflower florets and coat them well. 
  • Bake the coated cauli florets for 20 (or more) minutes until golden and soft, flipping halfway. Always cook to your liking.
  • Heat up the tortillas on the pan or in the microwave until heated through. Smear with some seasoned yoghurt and your choice of hot sauce, top with the golden cauli, some avo, fresh coriander, pickled or fresh onion, salsa, fresh lemon, and whatever else gets you excited! 

Margherita

Because sometimes basic is best! 

  • Heat your oven to maximum (really turn up the vol). Those wood-fired pizza ovens are even hotter, so don’t be scared.
  • For a crispy base, parbake your pizza base for a couple of minutes, then remove from the oven.
  • Remove, flip, and thinly spread on some tomato base, leaving a bit of space around the edges. 
  • Evenly sprinkle some fresh and finely chopped herbs of your choice (oregano would be great here), and, most importantly, cheese! We always recommend a heavy hand when adding cheese.
  • Crack some salt and pepper over the top.
  • Place in the oven for 5-10 minutes, but make sure you keep an eye on it so that it's cooked perfectly – cheese lightly golden and bubbling.
  • Remove, slice, drizzle with some garlic or chilli oil (or both) and enjoy.
  • P.S. Rocket adds both colour and freshness.

CHEF'S TIP:

Use this as a base upon which to experiment and create your own. Keep in mind that almost anything works on a pizza. 


Pear and Mozzarella Pizza with Thyme and Honey 

Crispy pizza base topped with fresh pear, vegan mozzarella, thyme leaves and honey 

  • Preheat the oven to max heat, keeping the tray in the middle of the oven.
  • For a crispy base, slide the base onto the hot tray for 3-5 minutes to parbake until lightly golden. 
  • Remove, flip, and top with thinly sliced pear, mozzarella, and some freshly picked thyme leaves. 
  • Put back into the oven for 5-10 minutes until the cheese is melted and the pizza is golden at the edges.
  • Drizzle with honey, sprinkle with a toasted nut of choice, and tuck in.

NUTRITIONAL BENEFIT:

Pears are rich in essential antioxidants, plant compounds, and dietary fibre.


Indian-Spiced Roasted Vegetable Flatbread

Indian-spiced vegetables on a crispy flat bread with cucumber raita, fruit chutney, coriander and spring onions.

  • Chop onions, brinjals, cauliflower, etc... Drizzle with oil and sprinkle over any indian spices from the cupboard. Get creative! Our favourites are coriander, cumin, turmeric, chili powder, cardamon and garam masala. 
  • Roast in a hot oven for approximately 30 minutes, until golden and cooked through.
  • When the vegetables have 10 minutes to go. Spread the pizza base with a thin layer of pizza sauce (leaving the crust bare). Slide in the base and cook until crispy and golden.
  • Mix some yoghurt with chopped coriander, diced cucumber and a squeeze of lemon juice. Season well. 
  • Top the pizza base with the roasted veggies, dollop over the cucumber yoghurt and some fruit chutney. Garnish with fresh coriander leaves and sliced spring onion. 

NUTRITIONAL BENEFIT:

Turmeric, the world’s most well-known superfood ranks very high on the list of the world’s healthiest spices. Turmeric has been known for its anti-inflammatory properties – however, it has also been known for its ability to help fight depression and act as an antiseptic.

CHEF'S TIP:

Turmeric, the world’s most well-known superfood ranks very high on the list of the world’s healthiest spices. Turmeric has been known for its anti-inflammatory properties – however, it has also been known for its ability to help fight depression and act as an antiseptic.


Roasted Aubergine, Tomato & Crispy Kale Pizza

Roast veggie pizza topped with crispy kale. All the flavour, all the crunch!

  • Pop the oven on to 180°C. Slice the aubergine into disks, place on a tray with some salt, and set aside to degorge (this naturally removes any bitter juices) for at least 10 minutes. Roughly slice the cherry tomatoes. Wash and shred the kale. Massage it with olive oil and lemon juice until soft and coated.
  • Place the aubergine on one side of a tray and the cherry tomatoes on the other, with a drizzle of balsamic vinegar and seasoning. Roast until soft, about 15-20 minutes.
  • When the veggies are done, heat the oven to max. For a crispy base, slide the base onto the hot tray for 3-5 minutes to par bake until lightly golden. 
  • Remove, flip, smear some pizza sauce over the pizza base, sprinkle over some cheese. Generously layer on the veggies. Top with kale and some salt. Place in the oven and bake until the kale begins to crisp and the cheese is melted. 
  • Serve with some fresh feta, or avocado, lemon juice, garlic and chilli – your life, your pizza. 

NUTRITIONAL BENEFIT:

Loaded with veggies, means good for the soul and the tum!


Meditteranean Flatbread

Roasted goodness served on a crispy golden pizza base with hummus, pesto, and fresh leaves

  • Pop the oven on to 180°C. Roughly chop some veggies, coat them in oil, season as you like, and roast until soft and golden. 
  • Make a simple salad with delicious peppery rocket, sliced cucumber, baby tomatoes, balsamic, and seasoning. 
  • When the vegetables have 10 minutes to go, drizzle some oil over the pizza base, and season with salt. Slide in the base and cook until crispy and golden.
  • Mix some yoghurt with some chopped herbs, and a squeeze of lemon juice. Season well. 
  • Smear some hummus onto the pizza base, scatter over your roasted goodness. Dollop on some pesto, drizzle over the yoghurt dressing, and serve with the simple salad! 

Fennel & Green Bean Salad

A fresh, green, wholesome salad. Can be served cold or hot. 

  • Pop the oven on to 180°C. Roughly slice the fennel bulb and place on a roasting tray. Coat in olive oil and season. Roast until beginning to char, about 20 minutes. 
  • Trim the ends of the green beans, place in a pot of boiling water and blanch for 3-4 minutes (or until cooked to your liking). 
  • In a blender or processor, add some olive oil, a handful of parsley, a clove of garlic, fresh chilli (to taste), lemon juice (lots) and zest, salt and pepper. If you have some capers, chuck them in too. Pulse until a pesto like consistency forms. If you’re feeling lazy, just extend your pesto with some oil and water until it reaches a drizzling consistency. 
  • Remove the fennel from the oven and toss with the green beans. Coat in the parsley lemon dressing. Serve with some toasted nuts and seeds. Enjoy!

NUTRITIONAL BENEFIT:

Fennel enhances bone health and is great for lowering blood pressure!


Salad of Champions

Roasted goodness, baby spinach, hummus, and pesto! 

  • Preheat the oven to 180°C. Cut the sweet potato and beetroot into bite-size chunks. Place the sweet potato on one side of the tray and the beetroot on another, with a few whole garlic cloves (skin on). Coat in oil and season. Roast for 40-45 minutes until soft, and gorgeously golden. We suggest opening the oven every now and then, tending to the veggies, shifting them around so that they are treated fairly.
  • For the dressing, combine some yoghurt with lemon juice, chopped parsley, roasted garlic flesh and olive oil. Season to taste. 
  • Layer some roast veggies and baby spinach on a serving plate, dollop with some hummus, pesto, and yoghurt dressing. Garnish with a toasted nut or seed. Yum! 


Mixed Veg Curry

This curry will be whatever you want it to be.

  • Select the veggies you feel like cooking with, and prep them as you wish.
  • Heat a glug of your favourite oil in a pan over a low-medium heat. Add some garlic, ginger and chilli, and your choice of curry powder/curry paste/rub (like garam masala powder), Thai green/red curry paste, or Morrocan rub etc. Start adding your veggies bit by bit, according to how quickly they will cook – think about keeping some veggies till the end for some crunch and freshness.
  • Once they have some colour, reduce the heat and add some liquid. Here we suggest using coconut milk/cream, yoghurt or vegetable stock – use enough to just cover the veggies.
  • Reduce until your desired curry-like consistency is reached – or until you get bored. Make sure the flavour is right for you by adding whatever herbs and spices tickle your fancy.
  • Garnish with some coriander, or whatever you normally like. Serve with your preferred grain. 
  • Tuck in! 

CHEF'S TIP:

Add tinned chickpeas, lentils or beans if you want to bulk up this baby.


Classic House Salad

Salads may be simple, but man, they are delicious. When else do you get to enjoy so many fresh ingredients together at the same time?

  • Croutons: Preheat the oven to 220°C. Dice some bread into cubes. Peel and cut a clove of garlic in half and rub it all over the bread cubes. Toss with oil and roast until golden. NOTE: Check and shake the tray often so the bread don’t burn!
  • Dressing: Make your favourite salad dressing (show us what you got)
  • Layers: Choose your layers. Slice up some veggies of your choice – carrot, peppers, blanched green beans or any other salad ingredients to make this a healthy-ish showstopper! 
  • Assemble: Toss the leaves, veggies, croutons and dressing together and serve up this crunchy salad from the stars. 

CHEF'S TIP:

Dress the salad just before serving! 


Chunky Autumn Veggie Soup

We recommend making a big batch and freezing any leftovers.

  • Place a pot over a medium heat with some oil or butter. Fry some garlic and onion – and chilli if you like your soup spicy! Add your choice of chopped veggies – sweet potato, cauliflower, celeriac, green beans, whatever excites you. Sauté for 5-10 minutes until beautifully soft and golden. 
  • Add a few sprigs of thyme and enough stock to submerge the veggies. Simmer for about 20 minutes or until the potatoes are soft and the liquid has reduced.
  • Pick out the larger thyme stalks and discard. Then, using a hand blender or any blender really, wizz it up. If using a blender, return your blended soup to the pot. Season to taste and add a few chopped garlic cloves. Simmer for a further few minutes. 
  • Add some yoghurt or coconut milk to enhance the creaminess, stir to combine and season further, if you wish. 
  • Serve with some beautiful chopped parsley, and to make this even more delicious, add a drizzle of truffle oil, chili oil, and don't forget some crusty toasted bread, if that’s what you’re into.

CHEF'S TIP:

For a curried version of this soup: 

Leave out the thyme and parsley. Just before you add your veggies to the pan, add a range of spices of your choice and fry for 1 minute. Spice ideas: garam masala powder, any curry powder, cumin, mustard seeds, cinnamon, turmeric, chilli powder, cardamom seeds, coriander powder etc.


Sweet Potato & Coconut Curry Soup

Creamy, wholesome, hearty, healthy – basically all the good things!

  • Preheat the oven to 200°C. 
  • Sweat some diced onion in oil in a pot over medium heat until soft. Add some crushed garlic, roughly chopped sweet potato, and your preferred herbs and spices – some curry powder and cayenne would be ideal. Cook and stir for a few minutes. 
  • Submerge your ingredients in coconut milk, pop on the lid and simmer for about 20 minutes until the sweet potato is soft. Blend and adjust seasoning as you go. 
  • If you have a tin of chickpeas or lentils – drain, spread out on a baking tray, coat in some oil and spices. Season, and roast until crispy. 
  • Serve up some sweet potato and coconut curry soup, sprinkle over the toasted chickpeas and enjoy! 

CHEF'S TIP:

You can adjust the spices to suit your taste buds, and depending on what you have in the cupboard, just taste and play as you go – that's the fun part! 


Simple Asian Salad

This salad has a great flavour profile that can be used as a base for a whole variety of ingredient combos – you choose.

  • Chop up some swiss chard, cucumber, peppers, spring onions and radishes and combine in a large bowl. Toss in some baby spinach and chopped coriander.
  • You can also add cooked and cooled beetroot, green beans and corn.
  • If you like, add some chopped fresh ginger and chilli to taste.
  • If you have the following in your fridge, pop them in too: chopped cabbage, grated carrot, mange tout, sprouts, baby corn etc.
  • Toast some sunflower and/or sesame seeds to sprinkle on top.
  • Drizzle with olive oil (add some sesame oil too if you’ve got), a squeeze of lemon juice and a generous splash of soy sauce or tamari. Season with salt and pepper. Add a dollop of mayo (vegan mayo included) if you’re feeling lush.

CHEF'S TIP:

Turn this into a more filling meal by adding some fluffy rice.


Baba Ganoush

This smoky aubergine dip is great for sharing, popping on top of a pizza, in a taco – go with wherever it may take you. PB: You could also serve it alongside some pesto and hummus for a magical mezze platter. 

  • Preheat the oven to 180°C. 
  • Cut the aubergine in half lengthways, score the flesh (but don't cut through the skin) – just like a mango. Coat in oil, and roast cut-side up until soft. 
  • Once cool, remove the skin and place the flesh in a bowl or food processor. Add some tahini, crushed garlic, chilli, cumin, fresh lemon juice and olive oil. Mash together, or blitz for a smoother dip. Season to taste. 

CHEF'S TIP:

Adding some diced onion and tomato will make for a chunkier and bulkier baba ganoush. 


Eggplant Zaalouk

A scrumptious take on the Moroccan salad of eggplant and tomato. 

  • If you have the time, we recommend cooking this over the coals. Pierce the aubergine in one or two places and slowly cook it on the braai until it’s blackened all over. This will take about 20 to 30 minutes. If you’re not using a braai, you can do this in the oven – just put it under the grill for the same effect.
  • Peel the aubergine while it’s hot, then allow the flesh to drain and cool in a colander. 
  • Meanwhile, heat up some olive oil in a pan. Add some diced tomatoes, sugar, garlic, cumin and paprika. If you have some cayenne pepper on hand, throw in a dash of that too. Simmer on a gentle heat for 20 minutes so it reduces slightly. 
  • Crush the cooled aubergine flesh with a fork and add it to your tomato mixture. Stir in some chopped coriander and let it thicken for a few minutes. 
  • Finish off with a squeeze of fresh lemon and some seasoning. You can eat it fresh or store it in the fridge. Add a generous glug of olive oil before tucking in. 

CHEF'S TIP:

Zaalouk is utterly delicious on slices of warm, toasted bread – and it will keep for several days in the refrigerator, getting better and better (like a fine wine).


Cheesy Mexican Corn

Garlicky, spicy, sweet, cheesy, herby, lemony – all at the same time.

  • Sauté some crushed garlic and chilli in oil. Slice the kernels from the cob, and add them frying until cooked. 
  • Add a spoonful of yoghurt and grated cheese and stir until oozing and melted.
  • Remove from the heat. Add lemon juice and chopped coriander. Season to taste. 

NUTRITIONAL BENEFIT:

Sweet corn is loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision. Besides helping with weight loss, the insoluble fiber in corn feeds good bacteria in your gut, which aids in digestion and a strong immune system.


Tomato and Pesto Bruschetta

Bruschettas are a mere vehicle to load up with whatever toppings get you excited.

  • Cut the mini baguettes into bruschetta sized slices. 
  • Drizzle with oil and bake in a hot oven until golden and crispy.
  • Finely chop some onion and cherry tomatoes. Mix together in a bowl with a drizzle of balsamic and a pinch of salt and sweetener of choice. 
  • Spread the toasted bruschetta slices with some pesto and top with the marinated tomato mixture. 

NUTRITIONAL BENEFIT:

Tomatoes are a great source of vitamin C, potassium, folate, and vitamin K.


Sweet Potato Mash

 The most reliable and delicious side dish.

  • Chop the sweet potatoes into chunks and either boil or bake, depending on your preference, until soft and cooked through.
  • In a pot, mash the potatoes with a fork or masher, with some oil of choice or vegan butter, salt, and any other herbs or spices you desire – fresh garlic can be a game changer!
  • Serve warm as a side dish

CHEF'S TIP:

Add a touch of honey or maple syrup for a sweet element to any meal.

Homemade Chimichurri

Chimichurri is an Argentinian salsa verde, used in cooking and as a table condiment.

  • In a food processor, add all of the parsley and coriander. Add a sprig of oregano, 1 clove of crushed garlic, chopped chilli (to taste), squeeze of lemon juice, splash of red wine vinegar, salt, pepper and a glug of olive oil. 
  • Blitz and slowly add more olive oil until you reach your desired consistency. 

CHEF'S TIP:

Serve with anything and everything! Great on breakfast, pizza, tacos, steak, sandwiches, wraps – the list goes on. 


Refreshing Cocktail

Homemade goodness at its best! 

  • Make a simple lemon and thyme syrup by zesting and squeezing 1 lemon into a small pot, along with 2 sprigs of thyme, 1 cup of sugar and 1 cup of water. Put the pot over medium heat.
  • Bring the mixture to a simmer and keep stirring until the sugar is all dissolved. 
  • Allow to sit for 30 minutes to cool and continue infusing, before straining.
  • In a large jug, add ice, the simple syrup (to taste), fresh lemon slices and thyme sprigs. Top up with some soda water (or lemonade, if you prefer life a little sweeter), and give it a gentle stir.
  • Serve in a long glass, garnished with lemon slices, thyme and pomegranate jewels or granadilla pulp.

CHEF'S TIP:

Lemon is an immune system booster

Onion Marmalade

Seriously good on a toastie! 

  • Slice the onions and fry in a pan on a low heat with some oil. 
  • Leave to caramelise slowly for about 30 minutes, shifting occasionally. 
  • Add any vinegar and a sweetener of your choice. Season to taste. 

Poached Pears

A simple, light, go-to dessert

  • Peel the pears, keeping the stalks on. Slice just enough off the bottom to remove the fibres, and slice in half lengthways. Remove the seeds.
  • Zest and juice a lemon and an orange (if you have, either will do the trick). For this recipe you will need spices (think: cloves, cinnamon and star anise).
  • Pop the pears into a pot together with a pinch of each spice (to taste) – a few cloves, the lemon and orange juice/zest, and about a cup of sugar. Optional: You can add a cup of red wine too, it gives them a gorgeous color (if you have any left). Add enough water to the pot to cover the pears.
  • Pop the lid on, and slowly simmer until you can easily cut through them with a knife, about 20-30 minutes. 
  • Remove the pears from the pot and set aside. Strain the syrup to get rid of any bits, and return to the pot. Reduce until it becomes sticky. 
  • Place the pears and syrup in the fridge for later, or serve immediately with ice cream, yoghurt, whipped cream or chantilly cream. Top with chopped nuts of your choice and, most importantly of all, enjoy every bite.

NUTRITIONAL BENEFIT:

Pears are rich in essential antioxidants and dietary fibre. Plus they are high in vitamin C!