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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.

Main Ingredients

• 4 chicken thighs, halved
• 1 Tbsp (15ml) oil
• Salt and milled pepper
• 3 cloves garlic, roughly chopped
• 1 onion, diced
• 2 carrots, diced
• ½ bunch spinach, chopped (stalks kept separate and chopped)
• 1½ cups (375ml) rice
• 4 cups (1L) chicken stock
• Fresh oregano, for serving

Method

1. Rinse chicken and pat dry.
2. Rub with 2 tsp (10ml) oil and season well.
3. Brown chicken in a large pot until golden on all sides. Remove and set aside.
4. Add remaining oil to pot and fry garlic, onion, carrots and spinach stalks until soft.
5. Add spinach leaves and rice and stir to combine.
6. Stir in chicken stock and bring to the boil.
7. Reduce heat and simmer for 20-25 minutes. Season.
8. Place chicken on top of rice and cook, covered, for 15-20 minutes.
9. Sprinkle with oregano and serve.

Main Ingredients

• 2 packets (200g each) PnP streaky bacon
• 1 packet (4s) PnP free-range thick-cut beef patties
• Glug olive or canola oil
• 4 seeded hamburger buns
• Butter, for spreading (optional)
• ½ cup (125ml) mayonnaise
• 1 head PnP living lettuce, torn (or salad of your choice)
• 2 salad tomatoes, sliced
• ½ cucumber, sliced
• 1 ripe avocado, sliced
• 1 packet (100g) PnP Emmenthal slices
• Salt and milled pepper
• Chips, for serving (optional)

Method

1. Place three slices of bacon vertically on a chopping board.
2. Using three more slices, thread the first slice of bacon under, then over and finally under the vertical slices.
3. Thread the second slice over, under and over the vertical slice.
4. Create a tight lattice by repeating the first under-over-under thread with a final third bacon slice.
5. Place a burger patty in the centre of the bacon lattice and fold bacon ends to the centre of the patty to enclose completely. Repeat with remaining bacon and beef patties.
6. Heat a pan with a glug of oil over high heat. Place patties, lattice-side up, in the pan.
7. Fry patties for 3-4 minutes a side until bacon is golden and crisp.
8. Slice burger buns. Butter, if using, and toast in a pan.
9. Smear half the toasted buns with mayonnaise and add lettuce, tomatoes, cucumber, avocado and cheese. Season.
10. Top with warm patties and burger-bun tops.
11. Serve burgers warm with chips, if you like.