Innholdsfortegnelse for September 2019 i Woolworths TASTE

SERVING SUGGESTIONS  Pork rashers on the braai: Bring pork rashers to room temperature for more succulence before braaiing. Season with salt, pepper and your favourite braai spice while cooking. Braai for 6–8 minutes over hot coals, turning every 2 minutes. Move them further away from intense heat and braai until crispy, taking care not to overcook. Serve with mielies and grilled leeks or roosterkoek. Saratoga pork chops with samp and apple compte: Remove the skin and bone from the pork chops. Shape the medallions into rounds, wrap a rasher of streaky bacon around the outside and secure with a skewer. Season with salt, pepper and braai spice and braai over medium hot coals, using a rosemary sprig to baste with olive oil and lime juice. Serve with samp and beans…

This month’s winning reader is Fatima Branchina de Abreu, who posted her kitchen triumph on the TASTE recipe club on Facebook. “I tried out the triple-green creamed spinach recipe from the July issue of TASTE magazine. I added the optional Parmesan – it was delicious.” FATIMA WINS A HARTENBERG WINE HAMPER TO THE VALUE OF R500, PLUS A WOOLIES GIFT CARD WORTH R500 CONGRATS, FATIMA! Hartenberg Wine Estate is known as the home of Shiraz – it won two gold medals at the recent Syrah du Monde awards. Our winning reader takes home a bottle of the Reserve Collection Merlot, Reserve Collection Chardonnay and Signature Series Shiraz. How to enter Try a recipe from a recent TASTE magazine and tell us how it went! Email us with a progress report…

Watching the whole Badenhorst family getting ready for a Sunday braai on their farm Kalmoesfontein in the Swartland is like seeing the members of an accomplished orchestra moving into place. It’s that moment when every musician is testing their instrument by sounding out a few notes in preparation. It’s a colourful jumble of sounds, yet also strangely beautiful and surprisingly cohesive. Here, at the home of AA Badenhorst wines, you get that same feeling: that every family member has their instrument to play, everyone brings something different to the table. This is where the metaphor ends, however, because the result of today’s preparations is not a performance, it is a good old-fashioned party – a proper langtafel lunch with family and friends. “You’ll find Adi having a smoke and a…

After drying the meat in the fridge for four days, Sobczyk submerges it in three kilograms of half-melted, salted butter and ages it for at least 30 days. The shell seals in moisture, but doesn’t create the “metallic” taste some purists associate with wet ageing in plastic. It also minimises waste as you don’t have to carve off the outer layer of meat. Meatchop Butcher and Spirits Thought a wagyu steak was the pinnacle of decadence? Try butter-ageing it for 35 days as Meatchop Butcher and Spirits (@meatchopbkk) in Bangkok does. Bistro Panpan While the Marienlyst Strandhotel in Helsingor, Denmark was ground zero for chef Casper Sobczyk’s butter beef, he’s now also introduced it to the menu of Bistro Pan-Pan (bistropanpan. dk) at the Frederiksberg Zoo, served with frites and…

SERVING SUGGESTION Slice oreganum-flavoured haloumi into strips and marinate in honey, lemon juice and zest and olive oil. Skewer, then braai or grill. Pan-fry haloumi bites and serve with rocket, basil, charred stone fruit and avocado. Dress with basil, white balsamic dressing and nut-and-seed sprinkle. Layer the smoked haloumi burger with crisp greens, charred baby marrow, roasted peppers and hummus. Serve with sweet potato chips.…

The hardest part of being a judge on MasterChef Australia is saying goodbye to contestants when we’re not ready to see them go. We have a very strict rule that the worst dish is the one to go. Our viewers expect transparency, and they understand, like in Game of Thrones, the hero may leave the show. But that’s what makes it so compelling. Up until the last three years, the favourite never won. The easiest part is eating cake, which we do a lot of. We talk about MasterChef being about knowledge, technique, and talent, but dealing with pressure is really crucial. In season nine we had Sarah Tiong and Karlie Verkerk who were the best cooks we’ve ever seen in the MasterChef kitchen. They both told me they woke…

THE RAISIN D’ETRE Love ‘em or hate ‘em, the swollen, fizzy raisins that bob around your glass of home-made ginger beer, actually serve a purpose. Once your brew is done fermenting, the raisins rise to the top, signalling that the beer’s ready to be bottled. GINGER BEER FLOAT You can thank Mogau Seshoene a.k.a. The Lazy Makoti, for this ginger beer recipe – one of the most viewed on taste.co.za! water 2 litres sugar 400 g ground ginger 2 T cream of tartar 1 t raisins a handful pineapple 1, peeled instant dry yeast 1 t Woolworths Extremely Creamy Madagascan vanilla ice cream, for serving 1 To make the ginger beer, pour 2 cups water into a saucepan. Add the sugar and dissolve over a low heat, stirring regularly. Add…

In TASTE’s first profile of the winemakers behind Woolies’ Signature range, the legendary Beyers Truter of Beyerskloof talks about the Signature Pinotage (R169.99) and his favourite braai tips Not many people know that the Signature Pinotage is a classic. It’s made from grapes chosen from a few select vineyard blocks that we think are best for this top-tier wine, which is full of dark fruit flavours. Pinotage is SA’s best-kept secret because, contrary to what most people think, it’s the most balanced red you get, even when it’s full-bodied. Compare a young Pinotage with a young Cabernet Sauvignon – the Pinotage will always be softer and more easy-drinking. The Signature Pinotage is a great braai wine. Drink it with grilled thick-cut steaks, chops and game. One of my favourite things…

"These are my absolute favourite green veggies. The intensity of the colour makes any dish pop, while the delicious flavour and juiciness of the stems make for fresh, feel-good food." – Izette Oelofse, product developer SERVING SUGGESTION: Black garlic gnocchi with spring greens: Fry Woolworths’ fresh gnocchi in 1–2 T olive oil until lightly golden on each side, then remove from the pan and set aside. To make the black garlic-and-lemon butter, melt 100 g butter in a small saucepan over a medium to low heat and add 4 black garlic cloves. Fry until lightly browned and add a squeeze of lemon juice. Add 170 g asparagus and 230 g Tenderstem broccoli. Season and cook for 5 minutes, or until caramelised. Add the gnocchi to the pan and heat through.…

STICKY CHICKEN SATAY SKEWERS Serves 4 to 6EASY GREAT VALUE Preparation: 15 minutes Cooking: 30 minutes For the hoisin sauce: honey ¼ cup soya sauce 4 T rice vinegar 2 T garlic flakes ½ t sriracha sauce 1 t cornflour ½ t free-range chicken thigh fillets 900 g, halved lengthways fresh coconut 4 T, grated sesame seeds 4 T, toasted For the satay sauce, mix: fresh ginger 1 x 2–3cm piece, peeled and grated garlic 3 cloves, grated smooth peanut butter 1 cup coconut milk ½ cup soya sauce ½ cup limes 2, zested and juiced palm sugar 2 T salt, to taste 1 To make the hoisin sauce, place all ingredients except the cornflour in a saucepan, then cook over a medium heat for 3 minutes. 2 Mix the…

PAP-AND-PILCHARD TART “I made this recipe for episode 5 of The Perfect Ace. On this show, I would go to people’s homes and show them how to make special meals using everyday ingredients. When we presented this meal, the family was almost in tears.” Serves 6 to 8 EASY GREAT VALUE Preparation: 10 minutes Cooking: 1 hour 5 minutes For the pie crust: water 3 cups salt 1 t maize meal 120 g butter 2 T parsley 1 T chopped Cheddar cheese ¼ cup grated free-range egg yolks 2 For the filling: onions 2, chopped pilchards in tomato sauce 1 x 425 g can, drained and flaked dried mixed herbs 1 t sea salt and freshly ground black pepper, to taste tomatoes 4, thinly sliced Cheddar cheese ¼ cup grated…

Visiting Maputo is a bit like driving overseas for the weekend. Suddenly you’re in a very different place, both familiar and strange, with little cultural cues from a contradictory colonial history. It is a mellow, slightly shabby Latino-African capital with a penchant for intricately cast concrete façades and a vibe that suggests you’ll be fine walking around the city late into the night. The new Katembe suspension bridge, which spans the Umbuluzi River Estuary, connects the city to the adjacent suburb of Katembe, previously only reachable by a rusty ferry or a long detour. Built by the China Road and Bridge Corporation, and largely financed by loans from the Chinese Exim Bank, the bridge opened in November 2018. It’s not entirely clear what kind of surety the Mozambican government offered…

BEFORE I DISCOVERED FOOD MAGAZINES, before the interwebs made it to Africa, everything I learned about how to braai I learned from my friend Lisa. “When braai is in your blood you will try to take it with you wherever you are in the world” Lisa and I met at university, while working on the student newspaper, and became close over, among other things, her appreciation for my mother’s cooking. I was still living at home at the time and we had an editorial committee meeting at my house one evening, for which my mother made lamb burgers stuffed into pita breads with home-made tzatziki. For me, there was nothing remarkable about those burgers, having been spoiled by my mother’s cooking standards, but Lisa talks about those pita burgers to…

BRAAI HARD So you think you have the best braaibroodjie recipe? Have you tried adding Abigail’s secret ingredient? In September, we’ll be sharing our ultimate recipes for everything from potjie to chakalaka, kebabs to potato salad. Get ready to overhaul your braai menu, friends. RECIPE CHALLENGE Ready, steady, cook! It’s heritage month in the TASTE recipe club on Facebook, and we’re challenging our members to cook a proudly South African dish. Share a pic of your handiwork, and you could win a R500 Woolies voucher. To join the club, search “TASTE recipe club” on Facebook, or click the “Join group” button on our Facebook page. ICE DREAMS Whether you’re game to make your own brown butter ice-cream sandwiches from scratch, or just need a clever way to turn readymade ice…

Everyone loves a braaibroodjie, but when was the last time you experimented with new flavours? We thought so. Now’s your chance: Woolworths’ newly expanded range of Heat and Eat breads are ideal for the braai and lend themselves to wonderfully exciting fillings (case in point: the ultimate roosterkoek, which is made using a croissant dough, stuffed with peach, Brie and basil on this page!). They’re convenient to use and delicious, thanks to the best ingredients, including real butter and free-range eggs. Or try the new garlic-and-herb or olive foccacia – made using a slower, longer fermentation process. You can’t go wrong. woolworths.co.za SERVING SUGGESTIONS: To make the roosterkoek, slice open the bread, spread with peach jam and stuff with slices of Brie, sliced fresh peaches and basil. Grill over warm…

“My new favourite is definitely the skilpadjies. I grind over some coriander and braai them until the fat is crispy, then pass them around with grilled garlic bread.” – Abigail Donnelly “I can’t wait to try Woolies’ new sundried tomato chicken espetadas with some grilled pitas, hummus, tzatziki and a tomato salad.” – Kelly Cloete “We like to marinate free-range, skin-on chicken pieces in Woolies’ peri-peri marinade for the braai. It’s perfection! – Amy Ebedes “I’ll be giving the pork rib-eye steaks a lekker spicy marinade with chilli, smoked paprika, garlic and ruby grapefruit.” – Jeanne Calitz “You can’t go wrong with the free-range lamb chops, seasoned with Woolies’ lamb rub and braaied until the fat is golden and crispy.” – Hannah Lewry…

My favourite family recipe is my grandmother’s gingerbread biscuits. She used to bake a lot: vetkoek, mosbolletjies … And she made the best marmalade and ginger beer. Most of the baking recipes I use at Tokara Restaurant were passed down by my family. I grew up in Humansdorp as the second youngest of six sisters. My favourite time of year was Christmas, when my three oldest sisters would come home. My mom would be busy in the kitchen from early in the morning, preparing the roast lamb and dinamiethoender (literally translated, it means “dynamite chicken” because the clove-spiced chicken is shredded very finely, almost as if the chicken had exploded!). My sisters and I would help with the vegetables such as pampoenkoekies (pumpkin fritters) and green beans with bacon and…

THE CHEF SHOW Watch if: you loved the film Chef The premise: After collaborating on the fabulous film Chef, actor Jon Favreau and food truck star Roy Choi team up again for this Netflix original. The concept is not particularly clear – Roy and Jon cook together, eat things together, and occasionally with other famous people. A little signposting wouldn’t go amiss, but there are some charming, unscripted moments like Gwyneth Paltrow finding out she was in Spider-Man, and Robert Downey Junior planning to split a restaurant bill. The best bit: When Favreau (frequently) corrects his cooking mentor. The verdict: A great, lighthearted time-filler. THE FINAL TABLE Watch if: you love MasterChef Australia The premise: 24 chefs from around the world face off in a global-themed cooking contest. In each…

Craving Indian food? There’s no need to get on a plane, simply visit your nearest Woolies store to find authentic marinades that will take you on a flavour trip. New Kerala marinade has flavours of lemongrass, paprika and cardamom and is delicious with fish, while the tandoori variety is yoghurt-based and goes perfectly with chicken. The kati roll is best for grilled beef tucked into a roti or served with naan bread. Whichever one you choose, you’ll be guaranteed to want more. woolworths.co.za SERVING SUGGESTION Marinate free-range chicken leg portions in buttermilk and Woolworths’ tandoori marinade. Cook and serve with lime basmati rice, coconut yoghurt cucumber raita, fresh basil and coriander.…

1 Villiera Brut Natural Blanc De Blanc No Sulphur Added Méthode Cap Classique 2014 The Grier family of Villiera in Stellenbosch has been making MCC sparkling wines for 35 years and has supplied Woolworths since the retailer’s wine department opened in 1987. For the Brut Natural, no residual sugar is added at bottling and no sulphur dioxide is added in the winemaking. It’s also suitable for vegetarians and vegans. Expect bubbles that explode in the mouth with a burst of toast and white fruits. R149.99 2 Ken Forrester Chenin Blanc 2018 Ken Forrester was one of the first winemakers to realise that Chenin Blanc was capable of making outstanding wines. This year he celebrates 25 years of making Chenin Blanc and is quick to point out that South Africa has…

1 For the ultimate cake-and-caffeine fix: MANNA – BETTER CAKE AND COFFEE (Nieu-Bethesda, Eastern Cape) Most people head to Nieu-Bethesda to feast their eyes on Helen Martins’ famous Owl House, but there’s plenty of reason to also pop in at André du Toit’s house, just a stone’s throw away. He serves freshly baked cakes and croissants and the best coffee in town – only on Sundays and public holidays from 9 am to 2 pm. We enjoyed some of his moist Sicilian lemon cake under the pear trees in his backyard (and couldn’t resist chocolate croissants for takeaways), but we’re told you shouldn’t miss the Black Forest cake, which he only serves on the first Sunday of every month. Go early if you want to have your cake and eat…

Many years ago when I left South Africa to work and travel overseas as some of us were privileged enough to do, I wrote my parents an emotional, filled-with-all-the-clichés-and-angst-of-an-early-20-something letter explaining my reasons for travelling. I thanked them for their love and generosity, for raising me with the philosophy that a child needed wings and roots; wings with which to soar and leave the nest, and roots that would anchor and always bring them home. I wrote that to grow I needed to leave the safety of their shore; that I wanted to discover new oceans; that I needed to find the proverbial “what I’m looking for”, but I added the caveat that “I may perhaps discover that what I have been looking for has been here – in South…

ESPETADA Synonymous with Portugal, the espetada originated in Madeira where cubed meat is seasoned, threaded onto bay laurel skewers, and cooked over hot coals. KEBAB It’s become a catch-all term in the English-speaking world for any food grilled on a skewer, but also refers to the popular dish prepared with marinated meat or seafood and vegetables – different to the Turkish shish kebab of grilled lamb (with veggies cooked on a separate skewer). KOFTA Widely eaten in the Middle East and the Med, these are skewers of ground lamb or beef combined with spices such as cumin, paprika, coriander and minced onion. SATAY Though found everywhere from Thailand to Singapore, its original home is Java in Indonesia, where the sate evolved from the Indian kebab that arrived with Muslim traders.…

Spring is finally here, which means it’s time to braai. And that means braaibroodjies. While everyone has an opinion on how to make them, we all agree on one thing: lots of cheese. Woolworths’ cheese slices are loaded with flavour and so easy to use, they’re individually wrapped and offer hassle-free versatility without compromising quality. Count on their smooth and creamy texture to bring tangy flavour to sandwiches, burgers, and all the braaibroodjies your heart desires. woolworths.co.za SERVING SUGGESTION: From top: Braaibroodjie with Gouda slices, fried bacon or pancetta, black pepper and red onion marmalade; braaibroodjie with thick Cheddar slices, sliced tomato, red pepper pesto and charred spring onions; braaibroodjie with thick Cheddar slices, smoked snoek pâté, white pepper, a smear of apricot jam and onions.…

“Move over, garlic butter – these are the new braai butters you need now” “It only takes a litre of Woolies’ plain yoghurt to make three (yes, three!) of the best dips ever” BRAAI BUTTERS Makes 150 g Move over, garlic butter, these new braai butters will transform everything from corn on the cob to crispy potatoes. Maple, turmeric and sesame butter Soften 150 g salted butter, add 3 T ground turmeric, 2 T maple syrup and 50 g toasted sesame seeds. Dry toast the sesame seeds to ensure maximum flavour. Combine and season to taste. Chill until required. Try it stuffed under the skin of a whole roast or braaied chicken – baste the bird frequently for a succulent result. Or roast the butter with corn wrapped in tinfoil…

Q: What are your all-time favourite dishes? A: ROAST LAMB, FOLLOWED BY PEPPERMINT CRISP TART THE SPRINGBOKKIE (PEPPERMINT CRISP TRIFLE) In honour of Siya, and his fellow bokke, we’ve invented a new kind of Peppermint Crisp pudding – an extra green-and-gold version, with a base of bright green jelly. Serves 6 to 8 A LITTLE EFFORT GREAT VALUE Preparation: 45 minutes, plus overnight setting time Woolworths cream soda jelly 2 packets Woolworths Ayrshire whipping cream 1½ cups Nestlé Caramel Treat 2 x 360 g cans Bakers Tennis biscuits 2 x 200 g packets Nestlé Peppermint Crisp 2 x 150 g slabs, roughly broken into chunks 1 Prepare the jelly according to package instructions. Pour into a large trifle bowl and chill to set for a few hours. Whip the cream…

“My foolproof malva pud. It’s a family favourite – my brother-in-law Divan actually checks via WhatsApp to make sure I’m making it before they accept the invitation!” – Liesl Nicholson “Lamb chops, always lamb chops. And they must be LOIN chops, and they must be bashed around in a bag with lemon, garlic and rosemary and left to marinate. And then they must be braaied in a stack on a skewer, fat side down, before being grilled quickly on each side for a crispy-edged, perfectly pink and juicy result.” – Kate Wilson “It’s not fancy, but braaied slices of brinjal topped with Greek yoghurt and coriander are a quick win!” – Kelly Cloete “Potato salad made with good-quality mayo, a little Dijon mustard, and a splash of vinegar. I also…

WIN! Opinel knives were born in Chambéry in the heart of the French Alps in 1890 and they’re still made in exactly the same way by the fourth generation of the Opinel family. The simplicity and functionality of their design made them instantly popular, adding style and function to any kitchen, and this endures today. The wood used to make the handles is sourced from sustainably managed French forests, stained using a water-based stain and varnished to protect against moisture, while the blades are made from high-quality stainless steel. awesometools.co.za A NEW EASY WAY TO GET YOUR ISSUE Want to get the subscribers’ discount, but don’t want to wait for the postman? TASTE subscribers can now choose to collect their magazine from Woolworths Food and selected stores in main centres.…

Make a statement at your next weekend braai with Woolies’ new smoked paprika and tomato beef espetadas. They’re basted with a special marinade, which makes them super succulent, and layered with smoky sundried tomatoes, the perfect new addition to your usual grill repertoire. And if you like these, you’re sure to love the other varieties in the range too, including chicken and sundried tomato, spicy yoghurt chicken and Moroccan pork belly. woolworths.co.za SERVING SUGGESTION Braai the espetadas to your liking, then serve with Mediterranean flatbreads, Woolworths harissa and dukkah hummus and giant fruity couscous.…

The beans: Folks get to choose between broad bean and sugar bean-based curries. The dried legumes are soaked overnight until plump before they’re cooked low and slow in the prepared curry sauce until velvety soft. The masala: “We mix our own blend of masala, which has been used from inception, providing a unique and authentic flavour,” says Dhanesh of the aromatic blend, which is, of course, top secret. He’s willing to divulge that the 100% pure chilli powder is what lies at its heart. The sauce: Fresh, chopped tomatoes, onions and garlic, sourced from a variety of local produce suppliers, and just a touch of butter, marry with the masala during a 45-minute simmer until the sauce is thick and fragrant. The loaf: “We use a premium quality loaf from…

There’s no need to be nervous about braaiing fish with Woolworths’ new seafood braai products. Choose between sweet-and-sticky tuna steaks, whole trout stuffed with lemon, garlic and herb butter, or warehou fillet with BBQ basting. They’re responsibly sourced, hand-filleted and chosen because they’re perfect for the braai. Plus, the marinades are made from scratch using the best ingredients so you’ve got everything you need for the perfect seafood braai. woolworths.co.za SERVING SUGGESTION: Grill the warehou according to package instructions and serve with grilled lemons and a salad of pineapple, avocado and spring onion. Sprinkle the salad with dried chilli, dress with white balsamic vinegar and scatter with microherbs.…

The next time you’re in the mood for a cheeseburger, take your game up a notch by adding some delicious cream cheese to the mix – Boursin fine French cream cheese, to be exact. Boursin soft plain and garlic-and-herb cream cheeses are beyond tasty and so spreadable, perfect for adding creamy goodness to burgers and pitas the next time you feel like a spur-of-the-moment get-together. Lay out some juicy cheeseburgers, pop open a bottle of wine and you’ll have an instant party. woolworths.co.za SERVING SUGGESTION Serve the cooked burger patty of your choice (lamb or beef is recommended) on a toasted sesame bun, with a smear of Boursin garlic-and-herb cream cheese, cucumber ribbons and microherbs. Add roasted sweet potato wedges on the side and dig in!…

THE CUSTOMERS’ CHOICE Woolies’ senior wine buyer Rebecca Constable knows exactly what you’ll be drinking this Heritage Day, because there are some classics you add to your basket every year. Her insider’s info reveals that these are the six treffers Woolies’ customers love, so we decided to share them with our experts and ask them to pick a favourite 1. Diemersdal Sauvignon Blanc (R79.99): Crisp and zesty, it’s a winner with fish on the coals. 2. Beyerskloof Pinotage (R94.99): Its juicy black berry flavours are a match for red meat. 3. Woolworths House Merlot (R54.99): Soft tannins and ripe fruit flavours – the ultimate easy drinker. 4. The Chocolate Block (R239.99) A big hitter by Boekenhoutskloof in Franschhoek. 5. Haute Cabrière Chardonnay Pinot Noir (R99.99) Everyone loves sipping it on…

Add a little spice to your braai this spring with Woolworths’ marinated chicken braai cuts. If you’re looking for something to feed the whole table, you’ll love the free-range sweet-chilli-ginger espetadas, while the free-range tomato kebabs are a welcome addition to any plate. For a starter with a kick, how about throwing some spicy wings on the grill? Serve with a crunchy green salad and watch your guests tuck in. All the marinades are made from scratch using the finest ingredients and a unique blend of herbs and spices. woolworths.co.za SERVING SUGGESTION: Cook the spicy chicken wings according to package instructions and serve with charred spring onions, peas in the pod, crispy shredded lettuce and a sweet radish-and-cucumber pickle.…

Looking for something to satisfy your sweet tooth? Tant’ Sannie se Melktert in a glass liqueur is the perfect end to a good South African braai. Made using a traditional milk tart recipe, it has a secret ingredient that gives it an extra punch. Try it in these proudly South African milk-tart jaffles, grilled over open flames. You won’t be able to just have one! tantsannie.co.za SERVING SUGGESTION: Make a milk-tart flavoured custard and use to fill jaffles grilled over the braai. For the full recipe, visit tantsannie.co.za.…

My grandparents told me the avocado tree had been there since the birth of their last child, my aunt Agnes, who was nine years older than me. In a yard full of fruitful trees at their home in Masvingo, Zimbabwe, it was the only one that had never borne fruit. Back then, they said the only reason why they didn’t cut it down was because it gave some lovely shade. And that it did. On hot afternoons, the adults would sit under that tree shelling peanuts while one of them pounded roasted sorghum and we children drank marhewu. If trees were human, the avocado tree would have seen our appreciation of its shade. It would also have heard the adults and children shaming it for not being as abundant as…

STIR-FRIED GREENS, BAKED TOFU AND SESAME “Baked tofu adds texture and protein to an easy stir-fry you’ll make again and again.” Serves 4 EASY Preparation: 20 minutes, plus 30 minutes’ draining time Cooking: 30 minutes For the baked tofu: Woolworths firm tofu 1 x 297 g carton peanut oil 1 T soya sauce 1 T cornflour 1 T peanut oil 2 T garlic 1 clove, chopped fresh ginger 1 x 2.5 cm piece, peeled and chopped spring onions 3–4, finely chopped Asian greens 400–500 g whole, split, chopped or shredded (any mix of pak choy, Tenderstem broccoli, mangetout, Chinese cabbage) soya sauce 1 T, plus extra for serving sesame oil 2 T, plus extra for serving sesame seeds 2 T, toasted sea salt and white pepper, to taste steamed rice…

Who is this book for? It’s for everyone! Obviously it’s for veggies, but importantly this book is also for meat eaters who want to include a bit more of the good stuff in their weekly meals. It’s a fully meat-free, veg-based cookbook with a good wodge of vegan options in there as well. I want to make that something to celebrate, no matter who you are. This is simply about putting good food first, and making people feel happy. What would you like people to take from it? I would like everyone to take away the knowledge that vegetables can be truly joyful and fulfilling if they’re simply given the same love, care and attention that you’d give to a prime cut of meat. The great thing about delicious, well-thought-out…

HERE’S THE RUB Adding flavour to meat can be done in two ways: dry seasonings or rubs or liquid marinades. Rubs can be added before or after cooking: rub them into the meat before cooking or sprinkle on afterwards. Marinades need a little longer, but not as long as you think. Turn the page to learn more. TIME OUT Contrary to what your dad might believe, marinating meat for days isn’t necessarily a good thing. Marinades contain sugar, salt and acid, which break down meat. Acid can make meat mushy if left for too long, which is not what you want. A marinade will also never penetrate all the way into the meat, no matter how long you leave it, and that's okay too. It’s the first thing that cooks…