News

INGREDIENTS

• 2 Tbsp (30ml) olive oil
• 2 onions, roughly chopped
• 4 sticks celery, sliced
• 6 carrots, sliced
• 4 cloves garlic, grated
• 8 sprigs fresh thyme
• 1 large packet (100g) tomato paste
• 5-6 cups (1.25-1.5L) vegetable or beef stock
• 1 can (400g) chopped and peeled tomatoes
• Salt and milled pepper
• 1 cup (150g) pasta (like alphabet pasta or macaroni)
• 1 packet (300g) green beans, sliced into 2cm pieces
• 6 baby marrows, roughly sliced
• ½ packet (150g) Swiss chard or kale, shredded
• 1 can (400g) cannellini beans, drained and rinsed
• Grated parmesan, for serving
• Buttered sourdough bread or crusty rolls, for serving

METHOD

1. Heat oil in a pot and brown onions, celery and carrots.
2. Add garlic and thyme and fry for a minute.
3. Add tomato paste and cook until sticky.
4. Pour in stock and tomatoes.
5. Season and simmer for 10-15 minutes.
6. Add pasta, green beans and marrows, and cook for 8 minutes.
7. Stir in Swiss chard or kale and cannellini beans and heat through. Season
8. Serve soup topped with parmesan and with sourdough bread or rolls on the side.

INGREDIENTS

• 2 Tbsp (30ml) olive oil
• Salt and milled pepper
• 4 (about 700g) chicken breasts on the bone
• 1 Tbsp (15ml) garlic and ginger paste
• 1 Tbsp (15ml) ground cumin
• 1 Tbsp (15ml) ground coriander
• 2 sticks cinnamon
• 3 cups (750ml) chicken stock
• 1-2 Tbsp (30ml) smooth apricot jam
• Juice (60-120ml) of 1-2 lemons
• ½ packet (250g) risoni or couscous
• ¼ cup (60ml) raisins
• ¼ cup (60ml) Turkish apricots, sliced
• Handful basil, for serving

METHOD

1. Heat oil in an ovenproof dish. Season chicken and brown for 5 minutes. Remove and set aside.
2. Add garlic and ginger paste, cumin, coriander and cinnamon.
3. Fry for a minute and remove from heat.
4. Combine stock, jam and some lemon juice.
5. Return chicken to pan and scatter with risoni or couscous. Add stock mixture.
6. Bake at 190°C for 15 minutes.
7. Add dried fruit and bake for another 5 minutes, or until cooked through.
8. Serve with basil.

INGREDIENTS

• 2 Tbsp (30ml) canola oil
• 2 cloves garlic, chopped
• 2 stalks celery, sliced
• 4 carrots, chopped
• 3 medium potatoes, peeled and cubed
• 2 packets (400g each) PnP roasting vegetable mix
• 4 spring onions, sliced
• 1 packet (300g) baby marrows, sliced
• ½ roll (200g) puff pastry, defrosted
• 1 egg, whisked

• Sauce:
• ½ cup (125ml) water
• 3 Tbsp (45ml) cornflour
• ½ cup (125ml) tomato sauce
• ¼ cup (60ml) soy sauce
• 3 Tbsp (45ml) brown sugar or honey
• 1 cup (250ml) pineapple juice
• 2 Tbsp (30ml) rice vinegar
• Salt and milled pepper

METHOD

1. Preheat oven to 180°C.
2. Whisk together water and cornflour to create a paste. Set aside.
3. Combine remaining sauce ingredients (except seasoning) in a pan and simmer for 5 minutes.
4. Add cornflour paste and stir for 5 minutes. Season and set aside.
5. Heat oil in a large pot and fry garlic, celery and carrots until golden.
6. Add potatoes and brown evenly for 3-5 minutes. Remove from heat.
7. Place roasting vegetables in a greased ovenproof dish.
8. Add potato mixture and stir in the sauce.
9. Roast for 15 minutes, stirring occasionally. (Add a splash of water or vegetable stock if sauce begins to stick to the base of the dish.)
10. Add spring onions and marrows to roast vegetables.
11. Roll puff pastry out on a lightly floured surface to a thickness of about 5mm.
12. Cut strips 20-30cm in length and 2cm thick (depending on the size of your pie dish).
13. Arrange strips over pie filling in a criss-cross pattern to create a lattice.
14. Brush pastry with egg and bake for 20-30 minutes, or until golden and pastry is cooked.
15. Serve.

INGREDIENTS

• 1⅔ cups (250g) cake flour
• ½ cup (125ml) cocoa powder
• ½ cup (125ml) castor sugar
• 1 Tbsp (15ml) baking powder
• Pinch salt
• 3 large eggs
• 1 cup (250ml) milk
• ⅓ cup (80ml) vegetable oil (or melted butter)
• 1 tsp (5ml) vanilla essence (optional)
• 2-3 Tbsp (30-45ml) cooking oil
• 1-2 Tbsp (15-20ml) butter
• ½ slab (50g) milk or dark chocolate, chopped (optional)

• For serving:
• 2 slabs (80g each) dark chocolate, melted
• Handful berries
• Handful mint

METHOD

1. Sift flour, cocoa powder, sugar, baking powder and salt together.
2. Whisk together eggs, milk, vegetable oil or melted butter, and vanilla essence.
3. Make a well in the centre of the dry ingredients and add egg mixture. Stir well to combine.
4. Set mixture aside for 15 minutes.
5. Heat up to 1 tsp (5ml) cooking oil and butter at a time over medium-low heat in a pan.
6. Dollop ⅓ cup (80ml) batter at a time into the pan.
7. Sprinkle with a little chopped chocolate, if you like, and cook until bubbles appear on top of pancakes. (This should take about 2 minutes.)
8. Flip and cook for another minute.
9. Repeat with remaining batter.
10. Serve pancakes hot with a drizzle of melted chocolate and sprinkled with berries and mint.

An all-in-one breakfast.

• Makes 4

• Less than 45 minutes

INGREDIENTS

• 4 PnP burger buns
• ½ cup (125ml) cheddar cheese, grated
• Handful baby spinach
• 8 slices of ham
• 4 eggs
• Salt and milled pepper
• 2 Tbsp (30ml) cream
• 3 Tbsp (45ml) butter, melted
• 3 Tbsp (45ml) chives, chopped

METHOD

1. Preheat oven to 180°C.
2. Slice off top of each bun, reserving tops. Gently remove some bread until there is a hole large enough to fit the fillings.
3. Place buns on a baking tray lined with baking paper.
4. Divide cheese, spinach and ham among buns.
5. Crack an egg into each bun. Season.
6. Add cream to each bun then brush with melted butter.
7. Bake for 20-25 minutes, or until egg is set and bread is toasted.
8. Stand for 5 minutes then sprinkle with chives.
9. Place tops on buns and serve.

A plant-based feast for sharing.

INGREDIENTS

• 2-3 tubs (190g each) PnP falafel balls, reheated
• 1 can (400g) chickpeas, rinsed
• Olive oil
• 1 tsp (5ml) smoked paprika
• 1 tsp (5ml) ground cumin
• Salt and milled pepper
• 1 tub (120g) PnP beetroot hummus
• 1 tub (120g) PnP butternut hummus
• Handful fresh parsley, roughly chopped
• Handful fresh dill, roughly chopped
• 1 small tub (125ml) plain yoghurt

• Salad:
• 1 punnet (250g) cherry tomatoes, halved
• 1 small cucumber, diced
• ½ red onion, sliced
• 2 discs (80g) feta
• 1 packet (200g) PnP calamata olives, drained
• Salad dressing of choice
• Dried oregano, for sprinkling

For serving:

• 1 packet (6) pitas, toasted

A posh take on pizza.

INGREDIENTS

• 2 Tbsp (30ml) canola oil
• 2 red onions, sliced
• 2 cloves garlic, chopped
• ½ (about 450g) rotisserie chicken, shredded
• 1 cup (250ml) barbecue sauce
• Salt and milled pepper
• 4 garlic naan breads
• 1 punnet (200g) cocktail tomatoes, halved
• 1 block (100g) blue cheese, crumbled
• Rocket leaves, for serving (optional)
• 2 Tbsp (30ml) chopped chives, for garnishing

METHOD

1. Heat oil in a pan and sauté onions and garlic for 3-5 minutes.
2. Add shredded chicken and sauce and heat through for 2-3 minutes. Season.
3. Place naan breads on a greased baking tray.
4. Divide chicken mixture, tomatoes and blue cheese among naan breads.
5. Bake at 200°C for 15 minutes, or until golden.
6. Serve with rocket leaves, if using, and garnish with chives.

A vitamin A-rich drink to start your day with.

INGREDIENTS

• 4-5 carrots, peeled and chopped
• 1 tsp (5ml) ginger, grated
• ½ tsp (3ml) ground turmeric
• ½ cup (125ml) orange juice
• Juice (30ml) and grated peel of 1 lime
• 1 cup (250ml) water
• Handful of ice
• Lime wedges or slices, for serving

METHOD

1. Blitz everything together except the lime wedges.
2. Strain and pour into 2 glasses.
3. Serve with fresh lime wedges or slices.

INGREDIENTS

• 2 Tbsp (30ml) PnP olive oil
• 1 packet (9) PnP butchery frikkadels
• 1 packet (200g) PnP Napoletana sauce
• 1 can (410g) PnP chopped tomatoes
• Handful fresh basil, chopped, plus extra for serving
• Salt and milled pepper
• 1 packet (400g) PnP tagliatelle
• Parmesan, for serving

METHOD

1. Heat olive oil in a saucepan and fry frikkadels until brown on all sides.
2. Add Napoletana sauce and tomatoes and simmer for 10 minutes, or until frikkadels are cooked through.
3. Stir in basil and season to taste.
4. Cook tagliatelle according to packet instructions and drain.
5. Serve pasta topped with frikkadels, basil and parmesan shavings.

Main Ingredients

• 4 (about 600-800g) frozen hake fillets, defrosted and cut into chunks
• 1 Tbsp (15ml) fish seasoning
• 2 cloves garlic, crushed
• 1 cup (250ml) buttermilk

Crumbs:

• 1 cup (250ml) crushed cornflakes
• ½ cup (125ml) flour
• ¼ cup (60ml) cornflour
• 1 Tbsp (15ml) dried oregano
• 1 Tbsp (15ml) paprika
• 1 tsp (5ml) smoked paprika (optional)
• 2 tsp (10ml) garlic powder
• Glug olive oil

Slaw:

• 1 cup (250ml) buttermilk
• 2-3 Tbsp (30-45ml) creamed horseradish
• 1 Tbsp (15ml) wholegrain mustard
• 1 each red and green baby cabbage, chopped
• 1 large (about 700g) sweet potato, peeled and coarsely grated
• 1 carrot, grated
• Handful parsley, chopped
• Salt and milled pepper

Method

1. Toss fish in seasoning.
2. Mix garlic and buttermilk with fish and marinate for 15 minutes.
3. Combine crumb ingredients (except for the oil). Remove fish from marinade and coat in crumbs.
4. Place fish on a lined baking tray and drizzle lightly with oil.
5. Bake at 240°C for 10 minutes, or until golden.
6. Toss slaw ingredients together and season.
7. Serve fish warm with slaw.