HAKE CURRY WITH DIY PARATHAS

Heat the hake curry according to package instructions while making quick parathas by brushing puff pastry with melted butter, folding into thirds, rolling, cutting into rounds and pan‑frying until puffed and golden. For the sweet pickle, soften carrots in oil, add tomatoes and cook until just breaking down, then stir in chutney, chilli and a splash of apple cider vinegar, and serve the fragrant curry with crisp parathas and glossy pickle

PITA PIZZAS

Halve the pitas, spread each with tinned tomato, top with grated cheese and pepperoni, then air fry or grill until bubbling and lightly golden. Warm honey and stir through chilli crunch, then drizzle over the hot pita pizzas just before serving.

PORK RAMEN WITH ONION CHILLI CRUNCH

Heat the pork ramen according to package instructions, then stir‑fry pak choi in a hot pan with onion chilli crunch until just tender. Serve the ramen topped with the pak choi, a nut and seed sprinkle and extra onion chilli crunch and spring onion, if using.

 

MACARONI BRAAI SIDE

 Heat the macaroni cheese according to package instructions, mix the two salads together to make one generous side, and serve alongside your favourite braaied meat for an easy crowd‑pleasing braai spread.

MORTADELLA PIZZA

Bake the pizza bases according to package instructions, mix cream cheese with basil pesto and chopped olives, then dollop over the bases and top with mortadella. Return to the oven until warmed through, garnish with fresh basil if you like, and serve.