HAKE CURRY POT PIE

Heat frozen mash according to package instructions, spoon the hake curry into a heat‑safe dish, top with the mash and air fry until golden and crisp. Mix cashews, mint, coriander, lime zest, lime juice and olive oil, then serve the bubbling pot pie with a drizzle of the fresh herby dressing for a bright green finish.

BEEF FRIKKADEL NACHOS

Sear beef frikkadels in olive oil until golden. Roughly chop the cooked beef frikkadels, scatter nacho chips on a tray, top with the frikkadels and mozzarella and grill until melted. Toss mint, parsley, coriander and pickled red onion with olive oil and a splash of pickling liquid, mix yoghurt with sumac and garlic, then finish the nachos with generous dollops of yoghurt and the fresh herb garnish.

TOMATO BREDIE

Heat the bredie and warm the naans according to package instructions, then dress a crisp green slaw with apple cider vinegar, sugar, sea salt and olive oil. Stir grated apple through yoghurt, season lightly, and serve the rich tomato bredie ladled over naans with crunchy slaw and a cooling apple raita on the side.

 

BEEF FRIKKADEL & MASH

Sear beef frikkadels in olive oil until golden, pour over braai relish, cover and simmer gently until cooked through. Heat frozen mash, stir through garlic butter and serve the saucy frikkadels spooned generously over the fluffy garlic mash.

CHICKEN CURRY & CUMIN RICE

Heat the chicken curry according to package instructions, then warm the basmati rice just before serving. Dry toast cumin seeds, add ghee and curry leaves and fry until fragrant, stir through the rice and serve alongside the creamy coconut chicken curry for an easy flavour boost.