Innholdsfortegnelse for May / June 2021 i Woolworths TASTE

FELLOW SOUTH AFRICANS… it’s been a year. One whole year since we packed up our desks, emptied the beloved TASTE kitchen in the middle of the year’s tightest deadline and finished the May issue at our dining-room tables. Which makes this an anniversary issue. Last May, TASTE was full of family recipes and food we crave as the days get shorter and shelves start sprouting pears and parsnips, whole pumpkins and Tuscan kale. This issue is also full of comfort food and, fittingly for an anniversary, it is also the first of our bigger, bi-monthly issues. Yes, you read correctly – from now on, you will get a fatter issue of TASTE, more jam-packed than ever, just every second month. Now, far from being a print detractor’s harbinger of doom,…

“My mum used to make me leftover roast lamb/chicken/roast beef and salad sandwiches. She would not allow Vegemite or peanut butter in the house. I was always swapping my lunches.” – Connie Miles “My mom Elna Coetzer made the BEST lunchboxes. Still can’t believe how she worked a full day and then had the time and energy to put a gorgeous lunch box together. We got chicken mayo sarmies. Cheese and salad with crunchy cucumber on it (still love cucumber on a sarmie till this day). If we were good there would be a Melrose wedge and packet of Nik Naks. Oh, how I miss those days.” – Chanel Lee Glass “A pikkie – a little cardboard triangle filled with condensed milk! Other than that it was usually a wholewheat…

Actually just really good, home-made pasta Lockdown has seen a major surge in home cooks making their own pasta – and why not? It’s pretty easy once you’ve mastered a few tricks. TikTok is full of videos of fresh pasta being sliced, glossy golden eggs being stirred into flour, pasta dough being vacuum-sealed to increase flour hydration. The #pasta page on TikTok has its own fan club, who refer to it as “pastatok”. Head to taste.co.za and search for “carbonara” for Abi’s ultimate from-scratch recipe. Hot chocolate bombs This trend hit the big time during the northern hemisphere’s winter but we were too busy folding wraps then, so we failed to give it a bash. You’ll need a chocolate mould to create two halves of a chocolate sphere, which you…

For this risotto, Café del Sol steers clear of standard arborio rice (which they feel can get stodgy quite quickly) in favour of top quality nano rice, which absorbs a little less liquid. The kicker for any mushroom risotto is, of course, the mushrooms. “We use only the best – and the freshest – porcini mushrooms,” says Chiara. They make their own mushroom stock by infusing dried porcini mushrooms in a veggie stock “for super-concentrated flavour”. The quality of a good risotto also depends on the type of cheese used – Café del Sol’s chefs use 18-month matured grated Grana Padano. This risotto has special significance for her family, explains Chiara, who owns and runs the Café del Sol restaurants with her mom, Luciana (who was born in Italy), and…

The roast with the most There’s something so celebratory about a roast. This Father’s Day and Mother’s Day, we’re thinking Tuscan roast chicken or a deboned leg of lamb – both available as Easy to Cook dishes from Woolworths. All the flavour with none of the fuss! The wine connoisseur Made in collaboration with the late, great Allan Mullins, this stellar celebratory red will pair well with a roast. Signature Shiraz from Hartenberg, R169.99. The one with a sweet tooth Luscious layers of pastry – and a little too fiddly to bake yourself. Baklava selection, R79.99 The chocaholic Woolies has just launched a brand-new range of premium cooking chocolate, including this luscious caramel flavour. Caramel chocolate drops, R67.99 for 200 g. The coffee drinker Add a little joy to the…

Recipes, pairings and remedies from the healing garden at Babylonstoren can all be found in An Invitation to Tea, a celebration of Maranda Engelbrecht’s lifelong love for the ritual of making and drinking tea. “Growing up in Mzansi under the refined and loving eye of Mary Young resulted in my love for tea. It was always a special occasion, often served with a slice of Canterbury cake with red cherries. For my 21st birthday I was given a Royal Albert tea set, which is still my favourite. In my food travels I learned more about the flavour, taste and appreciation of teas from China, Japan and India. In Paris, it was the next-level tea shop Mariage Frères that cemented my relationship with tea. At Babylonstoren, where I am responsible for…

The Cape’s infamous  south-easter cools the vineyards and often brings cloud cover, blocking sunlight and slowing ripening of the grapes. The region has very cold  winters and rarely experiences summer temperatures over 30°C. Afternoon coastal breezes help maintain acid levels in the grapes, leading to complex flavours. Late ripening means later harvesting well into autumn. Cooler, shorter days slow down sugar development, contributing to flavour, aroma and higher acidity. Elgin lies on a plateau and is completely surrounded by mountains, with some vineyards up to 500 metres above sea level.…

FAMILY BUSINESS Metro Organics: Stock up on Gillian and Graham Clack’s organic veggies at Noordhoek Farm Village. @metroorganics Peach Pip Farm Stall and Deli at Rodgers: Go for the artisanal cheeses, breads, grains and rare spices, and linger over coffee at Michelle and Melanie Rodgers’ farmstall. 24 Kommetjie Road, Sunnydale A BIT OF WHAT YOU FANCY Residence William French: Book your spot at one of William Faber’s popular Monday-night long-table feasts. williamfrench.co.za Tintswalo at Boulders: The Insta-worthy views and culinary creations of chef Dustin Hammond guarantee a memorable stay. tintswalo.com PROVISIONS, PICNICS, FOOD EXPERIENCES Cape Point Vineyards: Treat the family to a picnic with a view of the dam, or book a sit-down lunch to enjoy chef Keiran Whyte’s refined bistro fare. cpv.co.za Einstein’s Eggs (opposite): Choose your own free-range…

Every Sunday of my life has revolved around “seven colours”, what we affectionately call Sunday lunch. We not only dress up for church, but we also dress up our plates, and all the colours come out – the yellow of butternut, the purple of beetroot, the orange-red of chakalaka, the green of creamed spinach, the brown of fried chicken and the white of rice. That’s one good-looking plate! The highlight of the day and something to look forward to as we try to stay awake during the two-hour sermon. When we were children my sister, Mosa, and I would get up at the crack of dawn to get started on that afternoon’s lunch with my mom. My dad, Pastor Seshoene, was always awake before all of us and we would…

THREE-INGREDIENT LEMON TARTLETS Makes 12 EASY GREAT VALUE Preparation: 5 minutes Baking: 25 minutes Woolworths frozen puff pastry 2 x 250 g sheets, thawed condensed milk 1 x 385 g can lemon juice 4 T icing sugar, for dusting 1 Preheat the oven to 200°C. Cut each pastry sheet into 6 rounds of about 7 cm in diameter. 2 Place the rounds on a baking tray and bake for 15–25 minutes, or until golden brown. Remove from the oven and allow to cool. 3 While the pastry is baking, mix the condensed milk and lemon juice, then chill until the puff pastry is cool. 4 Use a spoon to gently push down the puff pastry and fill with the condensed milk. Dust with icing sugar to serve. “ Freeze leftover…

Be wary with dairy. A squeeze of fresh citrus juice into a creamy sauce will add brightness, but add too much and the dairy will curdle. Don’t zest ahead. Zesting a lot of citrus is a lot of work, but don’t be tempted to do it in advance. The longer zest sits, the drier, less fragrant, and less flavourful it will become. Use the whole fruit. Don’t be afraid to use a whole lemon. Add sliced citrus fruit to fish, or stuff a whole chicken with a halved lemon. Just remove the seeds first as they can be bitter.…

FOR TEA TIME CHOCOLATE ÉCLAIRS WITH CREAM “My cousin Zuraida is the éclair queen! She makes a massive batch every Eid and it’s one thing that everyone looks forward to. It’s such a simple éclair, but honestly the best thing to have at tea time. They always vanish within minutes of us sitting down!” Makes 10 to 15 EASY GREAT VALUE Preparation: 10 minutes Baking: 45 minutes water 1 cup butter 125 g flour 116 g salt 1 t free-range eggs 4 For the filling: whipping cream 2 cups, whipped Dairy Milk chocolate 150 g, melted 1 Preheat the oven to 180°C and line a baking tray with baking paper. Heat the water and butter in a saucepan over a medium heat for about 5–8 minutes, until the butter has…

Anna Jones, who started her career working with Jamie Oliver, is renowned for her focus on innovative vegetarian cooking. She wrote “The Modern Cook” column for The Guardian for several years, and One: Pot, Pan, Planet (HarperCollins, distributed in SA by Jonathan Ball) is her fourth cookbook. It’s packed with easy recipes and ideas for fast, one-pan, one-tray meals. You’ll also find clever tips on reducing waste, using leftovers and cutting back on plastic in your kitchen. Find it online and at good bookstores for R670. To stand a chance to win one of two copies, visit taste.co.za.…

“I learnt how to make my first curry with my father’s mother, my ouma, in the Cape Malay Quarter in Cape Town. It was my introduction to an authentic Cape Malay lamb curry. It required slow cooking – as most of the vintage Cape Malay dishes do – and was a test of my resolve as an impatient and petulant teenager. My ouma would encourage me to cook this curry a few times under her watchful eye, before I could move on to my next curry. A Cape Malay lamb curry calls for tender pieces of lamb cooked in a velvety sauce infused with aromatics. The potatoes are meant to be firm on the outside but utterly fluffy on the inside. A dash of sugar is added at the end, the…

Catch Keletso Motau making this incredible confection on TASTETube on Sunday 16 May. The fastest way to make someone feel like a million bucks? Give them a bite of this outrageously good pud. Unlike a conventional millionaire’s shortbread, this one features a chocolate centre – in the form of Chuckles – while the caramel is a luscious, whipped confection on top. Safety bonus: will keep fingersmiths from nicking the Chuckles, although they may be tempted to pilfer a taste of that caramel……

“Squashing soft little pillows of gnocchi between tongue and palate makes me happy.” – Tharien Nel “It has to be something involving béchamel sauce. I ate gallons of the stuff as a child and it was the first thing my mom taught me to cook, so I could make it myself. Mac and cheese, lasagne, my mom’s version of chicken à la king – it all makes me feel warm, comforted and cosy.” – Katharine Pope “Butter chicken and rotis. I’ve been trialling various spice combinations during lockdown.” – Alistair Fester “What comes to mind when I think of comfort food is definitely something carb heavy. I make a mean lasagne and it’s definitely one of the family’s favourites too.” – Yvette Samaai “Oxtail stew with dumplings with a glass…

What’s happening online? @ WWTaste ONE-POT WONDERLAND The best thing about heading towards winter? Casseroles, stews and soups – the comfort classics – are also the definitive one-pot meals. This month, we’re lining up our most-inspired one-pot ideas, plus some tips and hacks for turning anything into a one-pot meal to save time and washing up. FRIDAY FOOD FIGHT: THE RUSK EDITION ’Tis the season to be dunking! But are you a purist rusk fan, or do you go in for new-fangled flavours and variations? Are raisins ever okay? Can you eat a rusk without dunking it? And if you are a dunker, how do you deal with the last 2 cm of sludge? Head over to @wwtaste on Instagram every Friday to discover whether your opinions are shared by…

Tomato-and-basil soup Top with Woolies’ Cheddar croutons. R59.99 Butternut soup Serve with Woolies’ olive ciabatta slices topped with grilled mozzarella. R59.99 Tenderstem broccoli soup Serve with Woolies’ seed-and-nut sprinkle and a dollop of crème fraîche. R59.99 Chicken-and-corn soup Top with Woolies’ onion sprinkle. R59.99…

The basics Eaten across east Asia, but most popular in Japan, edamame beans are fresh, green baby soya beans, available from Woolworths and Asian markets. The name means “beans on a branch” and they’re most commonly consumed as a snack, in vegetable dishes, used in soups, or processed into sweets. How to cook them “Never overcook edamame,” cautions David Yan, chef-owner of Tomo Japanese restaurant in Cape Town, where some pretty delectable hot edamame with salt and sesame oil can be found. He recommends adding edamame to boiling water, keeping the lid off and waiting just until the water boils again, then removing them immediately. “Make sure to put enough salt in the boiling water otherwise the edamame will turn yellow quickly.” You can also infuse flavour by adding star…

QUICK-FIRE QUIZ WITH MARANDA ENGELBRECHT The former food stylist responsible for the visual language of Woolworths foods, and co-founder and contributor to TASTE, has been the creative force behind Babylonstoren’s food offering since the farm opened. She has also won numerous international awards. To launch this tribute to her beloved beverage, she answered our most pressing questions. Your favourite tea pairing? Mariage Frères Earl Grey with Dalewood Huguenot cheese and Babylonstoren’s bergamot marmalade jelly. The teas you’ll never run out of? Earl Grey, rooibos, oolong and Lapsang Souchong. Your favourite recipe ever? Any almond recipe. The bake that always reminds you of your childhood? Warm milk tart with cinnamon sugar. The kitchen tool you can’t live without? A good Japanese knife. Which ingredients would you take to a desert island?…

BRUNCH WINES FOR YOUR CELLAR: Krone Night Nectar Cap Classique, R159.99; Steenberg Sauvignon Blanc, R124.99; Villiera Chenin Blanc, R64.99; Pierre Jourdan Belle Rosé Cap Classique, R149.99; Ken Forrester Grenache, R79.99; Luxury Astoria Prosecco DOC Italian sparkling wine, R189.99.…

“OH THE WEATHER OUTSIDE IS FRIGHTFUL, but the fire (in the glass) is so delightful…” We might be done with tropical fruit, spritzers and daiquiris for the moment, but there’s real pleasure in experimenting with the zest of citrus fruit, the zing of spice, the honeyed, oak notes of brandy and rum, and the juniper tones of a good gin. The options are endless – so where do you start? We asked the experts. James Meredith, manager, The Gin Bar, Cape Town James is a fan of the negroni (pictured here), occasionally served with a slight twist. “People like a bit of spice when it gets colder, which is why we sometimes serve a spiced negroni as a special. Simply infuse vermouth with spices (cinnamon, cloves, star anise) overnight or…

“ You can prepare the batter beforehand but put it in the oven 40 minutes before serving so that you eat it fluffy and warm ” Seb hates hiccupping. It distressed him from the time when he was a small baby. The other day I fetched him from school. “How was your day?” I asked. “I had hiccups,” he told me sadly. Having hiccups is a Big Bad Thing. There are all sorts of old wives’ tales about how to make hiccups stop: drink a glass of water upside down (how is this even possible?), or give a hiccupping person a fright, or make the victim hold their breath. None of which I was prepared to inflict upon my beloved son. Instead, I decided I would hold Seb tightly to…

One of the things I always do when introducing myself to people is mentioning that I was born and raised in Soweto. Growing up in South Africa’s largest and most vibrant township was a mixture of school, playing in the street or in the nearby veld, watching the weekly convoys of family gatherings and getting dressed up for church. Having visitors on Sundays was an excuse for my mom, Gloria, to cook up a storm, and this recipe is from those days. Ting became synonymous with special occasions, but my mother would also always make it in winter. Because of its pungent aroma when it’s fermenting, she’d wake up an hour before we had to get up for school (she was a teacher and principal) and start cooking the sour…

The terms zest and rind are sometimes used interchangeably, but they’re not the same thing. The zest is the thin, coloured outer layer of the skin, which is usually used in cakes as it contains the flavourful oils. Use a Microplane or zester, but if you don’t have those, a paring knife or vegetable peeler can be used to cut strips off the fruit. Simply slice thinly, then chop. The rind is the zest and a bit of the bitter pith and is used for when something slightly sturdier is required, such as for a stew or fruit compote. Use a vegetable peeler to cut off a strip, and then remove the pith. The peel – the whole outer layer, including the pith – is mostly used in marmalades.…

“WE ARE WHAT WE EAT.SO, WHO ARE WE?” When asking this question, renowned food anthropologist and writer Anna Trapido inspired me to think about how validated we feel when we re-experience the tastes and smells from our childhoods. Her work reminds us how important it is for South Africans to know that our food history is worthy of being archived, cherished and documented. Elegance and beauty exist on a dynamic level in our food, in our cooking and in the different ways in which we eat together. This sentiment is wonderfully captured by the 100 Flavours Exhibition at Maker’s Landing in Cape Town – a great thinking tool for exploring our food identity and stimulating debate. Curated by Anna, Studio H creative director Hannerie Visser and a number of collaborators,…

BASMATI RICE Zorah relies heavily on Woolies’ white basmati rice; the nutty, fragrant long grains are the perfect vehicle for the varieties of curries on offer during the day. R53.99 BUTTER BISCUITS Whether home-made or bought from Woolies, these sweet, short cookies are a must-have in her household for offering friends and family popping by to greet and mark the end of Ramadan. R46.99 CORNED BEEF Zorah always makes corned beef the night before or on the morning of Eid to enjoy for breakfast and to take to the family feast later in the day. R124.99/kg HEAT & EAT NAAN BREADS When there isn’t time for all that kneading, proving and rolling, Zorah’s go-to is these fluffy, ready-made versions from Woolies. “I also really like the garlic butter naan. Whichever…

CORNBREAD “My daughter, Jann, lives in the US and shared this recipe for the simplest of cornbreads. Enjoy it with lots of butter and honey, she said. And I did.” Serves 8 EASY GREAT VALUE Preparation: 30 minutes Cooking: 20 minutes flour 125 g polenta 160 g salt a pinch baking powder 1 T butter 75 g, melted honey ½ cup milk ¾ cup free-range eggs 2, lightly beaten 1 Preheat the oven to 200°C. Grease a 20 cm square baking tin with a nonstick cooking spray or butter and line with baking paper. 2 In a large bowl, stir together the flour, polenta, salt and baking powder. Make a well in the centre, then add the butter and honey and stir well. 3 Whisk in the milk and eggs,…

Curried (Penguin Random House) by SA chef and author Cariema Isaacs pays tribute to her love of versatile curry, from the Cape Malay curries she grew up eating in Cape Town, to dishes inspired by her global travels and her current home in Dubai. The book is divided into the four seasons with recipes to match, from summery Omani seafood celebration curry, to a Japanese chicken katsu curry that’ll warm you up on a chilly night. Buy Curried online and at good bookstores for R350. To stand a chance of winning one of three copies, visit taste.co.za.…

CHUNKY COCONUT, GINGER AND SWEET POTATO SOUP WITH BUTTERY GARLIC-AND-CORIANDER BEANS Serves 4 EASY GREAT VALUE Preparation: 5 minutes Cooking: 25 minutes For the soup: Woolworths cubed sweet potato 2 x 500 g packs garlic 4 cloves, unpeeled olive oil 4 T Woolworths prepared ginger, garlic and chilli 1 cube of each coconut milk 1 x 400 ml can sea salt and freshly ground black pepper, to taste For the beans: butter 2 T coriander 10 g, chopped red speckled beans 1 x 400 ml can, drained (do not rinse) sea salt and freshly ground black pepper, to taste wraps, toasted, for serving 1 Preheat the oven to 220°C. Cut the sweet potato in half so it cooks quicker, then arrange on a baking tray with the garlic. Toss in…

Favourite smell I really like turmeric. It’s very grounding. When you boil it with ginger, cardamom, vanilla and cinnamon, it’s the most insanely beautiful sweet, earthy smell. Underrated ingredient We all want soya sauce in our life, but if you can’t handle soya, coconut liquid aminos is a great replacement. It’s slightly sweeter, but it has the saltiness of soya, and is wheat-and soya-free. Treat I love Woolies’ Medjool dates. I like to make peanut butter- or cashew butter-filled dates. Remove the stone, then fill with no-sugar, no-salt peanut butter, sprinkle with Himalayan salt and freeze. You can even dip them in raw chocolate. We all want snacks and comfort food – we’re all human. Restriction is the wrong mentality. Midweek meal A grain-free green goddess pasta with kale, marrows,…

Use a strongly flavoured tea with a distinct aroma, such as oolong, rooibos or Earl Grey. If your recipe contains milk, steep tea leaves in the milk for at least 15 minutes, then strain and use the tea-infused milk. The best way is to add tea leaves to melting butter and allow to steep for at least five minutes over a low heat. (Use about a third more butter than your recipe requires; you’ll lose some during the straining process.) Remove from the heat and allow to steep for another 5 minutes. Strain the butter-and-tea mixture through a fine sieve and discard the tea. Refrigerate the butter, then use as normal in your baking. Tasty tip: Serve tea-flavoured butter with crumpets or a waffle.…

The welcome distractions Padkos pies and craft gin Opinion remains divided on which N2 farm stall makes the best pies, but if you haven’t yet joined the Peregrine versus Houw Hoek debate, now’s the time to enter the fray. Also, be prepared to eat, drink and shop until you drop at the Elgin Railway Market, where the L-Gin gin bar offers cocktails made using this range of small-batch gins. The wine shop also stocks a good range from the region. So much temptation, it’s worth staying over … in which case, take your pick of accommodation at elgingrabouw.co.za. The winemaker Catherine Marshall Catherine Marshall has specialised in producing Pinot Noirs in Elgin for more than two decades and believes this varietal is the most versatile for your cellar.…

AEGIR PROJECT BREWERY For a pint with a view Before opening Aegir Brewery with his wife Carey in 2015, Rory Lancellas spent more than six years learning everything there is to know about making beer in breweries in New Zealand and Scotland. The micro-brewery produces ten different unfiltered, unpasteurised brews made with hops, malts and yeasts, which are pumped directly to taps in the taproom and the newly launched restaurant across the way. Ex-Shortmarket Club alumnus Wesley Randles consulted on the new menu, and head chef Scott Walker leads the kitchen brigade, who send out honest, rib-sticking food. Highlights include the wood-fired fish sliders with peanut XO sauce and soya sauce-cured egg yolk, and the kimchi-battered cauliflower steak burger with crunchy slaw and hot sauce. Red Herring Trading Post, Noordhoek;…

Cooking and sharing food is my personal love language, and preparing African food is a deeply gratifying and nurturing process, passed down by the now late women elders of my family, who guarded their kitchen time together fiercely. As a child, young teen and adult, the family kitchen was always much more than just a space to cook; rather, a place to gather among my aunties and cousins, listening to their grown-folk, unabridged conversations and debates over the peeling and chopping of Spanish onions, slicing of freshly washed imported sweet potato leaves, and making of aromatic, bubbling, hearty green stews in large, well-seasoned cast-iron pots. Each stage a ritual integral to the cooking and completion of the meal and its sharing. My mother is a mindful cook. Without writing anything…

BRAISED CHICKEN AND FENNEL WITH RICOTTA DUMPLINGS AND KALE PESTO Serves 4 EASY Preparation: 10 minutes Cooking: 45 minutes olive oil 3 T free-range skin-on chicken breasts 4 baby fennel 6 bulbs (or 1 large bulb cut into chunks) garlic 4 cloves thyme 1 sprig bay leaves 4 butter 2 T chicken stock 3 cups sea salt and freshly ground black pepper, to taste For the ricotta dumplings: ricotta 250 g, drained Parmesan 50 g, grated free-range egg 1 flour 2 T salt, to taste For the kale pesto, blend: kale 5 leaves, blanched Parmesan 30 g almonds 50 g olive oil 2 T lemon juice 1 T salt, to taste 1 Preheat the oven to 180°C. Heat the olive oil in a heavy-based, ovenproof saucepan over a medium to…

Prepare the citrus zest by cutting big pieces of rind off the fruit; you can use lemons, ClemenGolds, naartjies or oranges. Remove the pith as it’s bitter and won’t dry out well. Make a 1:1 sugar syrup, bring to a boil and add the rind. Cook in the simmering syrup until slightly translucent, about 15 minutes. Remove from the syrup and allow to cool, toss in caster sugar, place on a lined baking tray and dry in the oven at 100°C for about 2 hours, or until chewy. Chop and use to decorate cakes or dip in chocolate and serve with coffee. It will keep for up to a month, covered, in the fridge.…

ABIGAIL’S MASTER STEAK “This method works perfectly every time, both on the braai or stovetop.” “Golden rule: always let steak rest for 5 to 10 minutes, to allow the juices to distribute throughout the meat” Serves 4 EASY Preparation: 10 minutes, plus 2 hours’ drying time Cooking: 5–10 minutes Woolworths T-bone steaks 4 Woolworths duck fat, butter or ghee 2–3 T garlic butter, for serving sea salt, to taste 1 Smother the steaks in butter, duck fat or ghee and hang at room temperature for about 2 hours to dry out. Cook in a hot pan to your liking. 2 Place the garlic butter on the steaks, cover with foil and allow to rest before serving. Season with salt. WINE: Thelema The Abbey Red Blend MAKE IT PERFECT Rub…

“I have long been  an advocate of a diet of seasonal fruit and veg, nuts and seeds, pulses and legumes, and a healthy scattering of treats. But now, a landmark study by Oxford University has proven that this is the best way to eat, for our health as well as for the planet. The researchers assessed the health and environmental impacts of 15 foods common in Western diets and found fruit, vegetables, beans and whole grains were best for both avoiding disease and protecting the climate and water resources. Conversely, eating red and processed meat excessively causes the most ill-health, emissions and pollution. There were a small number of foods that bucked the trend, however. Fish is considered by some a healthy choice but has a bigger environmental footprint on…

BROWN BASMATI RICE WITH RED-AND-WHITE QUINOA This trio of grains makes for the perfect replacement for white rice, working well in hearty salads or stirred through saucy curries or stews. R34.99 for 250 g HULLED BUCKWHEAT No relation to wheat, buckwheat is a lifesaver for anyone avoiding gluten as its flour can be used to replace wheat flour in the likes of croissants and galettes. The cooked grains have an earthy flavour and starchy texture. R39.99 for 500 g HULLED MILLET These small cereal grains have a fluffy texture and nutty taste when cooked. Perfect for risotto, breakfast porridge and Buddha bowls. R44.99 500 g PEARL BARLEY Hulled and polished to remove its bran layer, this whole-grain kernel has a great bouncy bite and pasta-like texture, swelling up beautifully in…