In many parts of many worlds “King’s Favourite” is also known as “Main Course”, suggesting it is more important, more delicious, more complicated, more spectacular, more satisfying or more expensive than the dishes served before or after. In my house the “King’s Favourite” is any plate of food that is good enough to stand on its own, be part of a banquet, be eaten alone, be served to any guest, be shared, be discussed, be photographed or be longed for. The number of ingredients, the time it takes to prepare, the level of expertise needed or the correct name is of little importance, only these things matter: the beauty, the fragrance, the goodness, the great taste and the even greater memories. A true king does not need a lesson at the table, he needs to be reminded that his life is good and no day is ordinary.

FRIED SALAD, ANY TIME OF DAY

This may look like a recipe with many ingredients or steps, but it is really, really simple: Good bread plus 3 types of vegetables get friend one by one in the same pan, then combined with fresh tomatoes and served with a delicious dressing. The variations are endless, I often replace the aubergines with brown mushrooms and for a more decadent meal, I top each serving with an egg fried in the same pan! Fresh, healthy, pretty and extremely flavourful!

6 servings:

DRESSING:

6 tbsp olive oil

3 tbsp apple cider vinegar

2 tbsp honey

pinch of salt

1/2 tsp freshly ground black pepper

1 tsp dried parsley

1 tsp dried oregano

Whisk together ingredients (use a proper whisk, not just a fork or spoon) and keep aside while preparing bread and salad

SALAD:

400g Rosa tomatoes

6 slices sourdough bread

grapeseed oil, about 3/4 cup

2 medium-sized aubergines

250g zucchini, thinly sliced

120g Romaine, Coz or Gem salad leaves

Cut tomatoes into cubes, season lightly with salt and place in large bowl

Brush both sides of bread slices with grapeseed oil, about 1tbsp per slice

Fry 2 slices at a time in non-stick pan over medium heat, about 1 minute per side

Remove from pan and place on kitchen cloth, wipe pan to remove any crumbs

Cut aubergines into cubes, heat 5 tbsp grapeseed oil in pan and fry aubergines until cooked, about 9 minutes, adding more oil if needed

Lightly season with salt, add warm aubergines to tomatoes in bowl

In the same pan, fry zucchini with 2 to 3 tbsp grapeseed until browned, about 9 minutes, lightly season with salt

Add warm zucchini to tomatoes and aubergines

Heat 2 tbsp grapeseed oil in same pan, break salad leaves into small pieces and fry until just wilted, about 1 minute

Add to rest of vegetables, gently toss salad

Place each slice of bread on a serving plate, spoon salad on top, drizzle with (not too much) dressing and serve immediately

Left-over dressing can be kept, covered and refrigerated, for 2 or 3 days,

perfect for many other dishes!

VEGETABLE AND BUTTERMILK OPEN PIE

Easy to make, cuts beautifully, gets vegetables into the human race and is completely affordable! Just do it!

1 sheet of store-bought puff pastry, defrosted

350 g butternut, sliced into small cubes

350g young potatoes (with skin), sliced into small cubes

300 g broccoli, cut into florets

250g brown or mixed mushrooms, sliced

2 to 3 tbsp grapeseed oil

sea salt

freshly ground black pepper

3 eggs

1 cup buttermilk

80g Parmesan cheese, finely grated

1 tsp dried parsley

pinch of nutmeg

Arrange butternut, potatoes and broccoli on oven tray, drizzle with 1 tbsp grapeseed oil and bake in oven at 170˚C (fan) until cooked but still a bit firm

Season lightly with salt and pepper, let cool

Roll out puff pastry until large enough to cover bottom and sides of 23 cm pie dish

Line pie dish with dough, press down on bottom and sides, trim around edges, prick bottom with fork

Fry mushrooms with 1 or 2 tbsp grapeseed oil in frying pan until there is no more excess liquid, season lightly, add to baked vegetables

Whisk eggs, buttermilk, parsley and nutmeg together, season lightly with salt and pepper

Arrange half the vegetables on bottom of lined pie dish, pour buttermilk mixture over, add rest of vegetables and press down lightly

Bake in oven at 170˚C (fan) for 35 to 40 minutes

Remove from oven and let cool completely

Reheat before serving, cut into slices

OVEN ROASTED CAULIFLOWER and RED ONION with SOAKED SULTANAS

Pretty as a picture! Serve as salad, first course, main course, complete meal, anything, just get some vegetables to the world’s unhealthy tables!

1/3 cup plus 2 tbsp grapeseed oil

1 clove of garlic, peeled and finely chopped

juice of 1 lemon

finely grated zest of 1/2 lemon

2 tbsp honey

2 tsp dried basil

sea salt

freshly ground black pepper

50g golden sultanas

750g cauliflower, cut into florets

300g radishes, quartered

2 red onions, peeled and cut into wedges

80g young spinach leaves

20g fresh rocket or wild rocket

100g soft goat cheese

Whisk 1/3 cup grapeseed oil with the garlic, lemon juice, lemon zest, honey and basil, season lightly with salt and pepper

Stir in sultanas and let stand while roasting the vegetables

Arrange cauliflower, radishes and onions on lined oven tray, sprinkle with 2 tbsp grapeseed oil and roast in oven at 170˚C (fan) for 30 to 35 minutes

Remove from oven and lightly season with salt and pepper

Arrange spinach and rocket on large serving plate

Arrange warm vegetables and small pieces of goat cheese on top

Spoon sultanas and dressing over salad, lightly season with black pepper and serve

OPEN BURGER WITH ROASTED MUSHROOM + MARMALADE-GLAZED RED ONION

It is really hard to get past the desire for traditional burgers, almost always smothered in chutney, mayonnaise or thick sauces, but this meat-free wonder is simply the best! Both crunchy and creamy, seasoned with little more than salt and pepper, you get the natural taste of every single ingredient!

2 large red onions

2 tbsp marmalade

12 tbsp LIVE LIKE N grapeseed oil

6 large brown mushrooms

2 red bell peppers

12 slices ciabatta

3 tbsp LIVE LIKE N garlic grapeseed oil

sea salt

freshly ground black pepper

150g Brie, sliced

80g fresh watercress

Remove bottom and top ends from each onion and peel rest of onion

Slice onions into six 15mm slices

Line large oven tray with baking paper, arrange onions on tray, drizzle with 1 tbsp grapeseed oil

Bake onions in oven at 170˚C (fan) for 15 minutes

Remove from oven and spread 1 tsp onion marmalade on each of 6 onion slices

Remove mushroom stems (Use in stock or other dishes!), arrange next to onions on baking tray (leaving a little space for pepper strips), drizzle with 4 tbsp grapeseed oil

Place bell pepper strips on tray and drizzle with 1 tbsp grapeseed oil, return to oven for 15 minutes

While onions, mushrooms and peppers are roasting, mix 6 tbsp grapeseed oil and 3 tbsp garlic oil together, brush ciabatta slices on both sides with oil,

lightly toast slices in dry non-stick pan until golden (but not too dry!) on both sides, keep aside

Remove vegetables from oven and lightly season with sea salt and freshly ground black pepper (remove any excess liquid from inside mushroom cavities)

Arrange some watercress with some roasted pepper strips on top of 6 slices of ciabatta, place onion slices on top

Place slices of Brie on top of onion, crown each tower with a mushroom, garnish with rest of watercress and serve with extra slices of ciabatta

NEW POTATOES WITH MUSHROOMS + HERBS

Many people from Earth will serve this with some form of protein, to me this is a completely satisfying meal on its own, creamy, colourful and flavourful, and it takes no time to prepare. Resist the urge to add more ingredients, it needs to stay simple! Change quantities as needed. This recipe makes for four main course servings. (Warriors or wrestlers might need more.)

about 750g new potatoes, do not remove skin

6 tbsp grapeseed oil

3 cups mixed mushrooms

1/2 red bell pepper, cut into strips

8 to 10 cocktail tomatoes of different colours

sea salt

4 tbsp fresh cream

pinch of ground nutmeg

4 sprigs of fresh thyme

freshly ground black pepper

small bunch of fresh parsley, roughly chopped

few sprigs of dill

Heat 4 tbsp oil over low heat in large non-stick frying pan

Cut potatoes into bite-sized chunks and add to oil, cover and let simmer for 20 minutes

When cooked, remove potatoes from pan (leaving as much oil as possible in the pan) and keep aside

Cut mushrooms in halves and add with 1 tbsp oil to same pan, fry over medium heat until starting to brown

Remove mushrooms from pan and keep aside

Add bell pepper, tomatoes and 1 tbsp oil to pan, fry over medium heat until tomato skins burst, 2 to 3 minutes

Return potatoes and mushrooms to pan, add cream, nutmeg and sprigs of thyme (I often add one tablespoon of Armagnac!)

Let simmer for 2 to 3 minutes

Season with salt and pepper

Sprinkle with parsley and dill, serve immediately

CRUNCHY GREEN SALAD WITH ROASTED MUSHROOMS

This salad is beautiful to look at, does not require any dressing and makes for a wonderful meal. I have never served this with other foods or as a side dish.

(6 portions when served as a light meal)

3 slices of country bread, 15mm thick

6 tbsp grapeseed oil

80g walnuts, cut into halves

1 kg mushrooms (large brown mushrooms, Portabelinni mushrooms, wild mushrooms)

1 large red onion, cut into cubes

2 tbsp balsamic vinegar

3 tbsp chives, chopped

1 heaped tbsp fresh thyme leaves

1 heaped tbsp dried basil

150g crunchy salad leaves

50g thin Emmental slices or other thinly sliced cheese

Cut bread into crouton-sized cubes, heat 1 tbsp grapeseed oil in pan and fry croutons until golden brown, place on kitchen towel

Roast nuts in same pan for 30 seconds, keep aside

Cut large mushrooms into slices, smaller mushrooms can be used whole, remove stems (but keep to be roasted with mushrooms)

Heat 1 tbsp grapeseed oil in pan and fry onions for 1 minute

Add 3 tbsp oil and mushrooms, gently stir over medium to high heat until cooked but still firm

Add vinegar, thyme, basil and 2 tbsp chives, let simmer for 1 minute

Arrange salad leaves on large serving plate or individual plates, arrange croutons on top

Spoon mushrooms and any liquid into center

Roll cheese into spirals and arrange between leaves

Sprinkle with nuts and rest of chives

BROWN RICE RISOTTO WITH ROASTED VEGETABLES

Although some members of the food royals will be deeply upset, it is a fact that you can make risotto from many kinds of rice. I started using brown rice because it is something I always have in my kitchen. This is my basic recipe, I use different vegetables or herbs every time I make this!

1 large onion, roughly chopped

6 tbsp grapeseed oil

2 cloves of garlic, chopped

250g Partabellini mushrooms, thinly sliced

200g zucchini, cut into small cubes

300g butternut (do not peel!), cut into 24 thin half-moon slices (I use top part of butternut)

sea salt

1 1/2 cup brown rice

1 cup white wine

1 l vegetable stock

1 cup water if needed

1 cup finely grated Parmesan

1 tsp dried basil

2 tbsp finely chopped fresh parsley

2 tsp butter (optional)

freshly grounded black pepper

truffle oil

Heat onion, garlic and 1 tbsp grapeseed oil in small saucepan, let simmer over low heat for 45 minutes, season lightly with salt and keep aside

Heat mushrooms and zucchini with 2 tbsp grapeseed oil in pan and fry over medium heat for 10 minutes, season lightly with salt and keep aside

Line baking sheet with baking paper and arrange butternut slices on top, drizzle with 1 tbsp grapeseed oil

Bake butternut in oven at 170˚C (fan) until golden brown, about 15 minutes, season lightly and keep aside

Heat 2 tbsp grapeseed oil in medium-sized saucepan, add brown rice and stir-fry over medium heat for 1 minute

Add 1/2 cup of wine and stir until liquid has been absorbed, repeat with rest of wine and stock, about 100ml at a time, stirring gently until rice is al dente and creamy

Remove from heat and stir in onion, mushroom, zucchini, Parmesan and herbs, stir in butter if prefered

Spoon into bowls or risotto plates, season with pepper, garnish with butternut slices and drizzle very lightly with truffle oil

FRIED RICE WITH DATES, TURMERIC + HERBS

ight to France, somewhere over Africa, paging through a magazine, I found a recipe for fried rice with dates. There was no picture, but it sounded delicious and it was some famous person’s favourite. I left the magazine on the plane but kept thinking about fried rice and dates. Finally, with the ingredients I could remember, I concocted this dish. And it has become a favourite!

400g risotto or paella rice

3 tbsp grapeseed oil

2 cloves of garlic, grated

1 heaped tsp fresh ginger, grated

1 tsp ground turmeric

2 bay leaves

70g fresh dates

finely grated zest of 1 lemon

1 heaped tsp ground cumin

30g coconut flakes

juice of 1 lemon

sea salt

60g fresh coriander leaves, roughly chopped

60g fresh mint leaves, roughly chopped

Cook rice in lots of water until edible but still a bit firm, drain and let cool

Heat grapeseed oil, garlic, ginger, turmeric, bay leaves, dates and zest in large pan, let simmer over medium heat for 4 to 5 minutes

Remove from heat and transfer to large mixing bowl

Spoon rice into same pan and press down with spoon, fry over high heat until golden brown (almost turning black here and there) on the bottom, 3 to 4 minutes, rice will not be separate, but almost form rice cake

Using one or two spatulas, turn rice over, press down and season with cumin, let fry until golden brown on bottom

Spoon rice into mixing bowl with oil and spices, remove bay leaves, add coconut flakes and lemon juice

Gently mix but do not separate rice completely

Season generously with salt and pepper, stir in coriander and mint, serve warm or lukewarm

ROASTED ONION AND STRAWBERRY SALAD

Easy to make, beautiful to look at, festive and delicious!

(Serve as meal to 2 or 3 guests, or as side dish to larger group)

DRESSING:

7 tbsp LIVE LIKE N grapeseed oil

2 heaped tbsp thick raw honey

juice and finely grated zest of 1/2 lemon

1/2 tsp dried marjoram

sea salt

freshly ground black pepper

Whisk grapeseed oil, honey, zest, juice and marjoram together until thick

Season to taste with salt and pepper

SALAD:

4 or 5 medium onions

2 tbsp LIVE LIKE N grapeseed oil or garlic grapeseed oil

sea salt

freshly ground black pepper

pinch of smoked paprika

pinch of nutmeg

50g fresh wild rocket

8 to 10 ripe strawberries

100g soft, mild blue cheese

a few sprigs of fresh herbs like dill and parsley

a few edible red and purple flowers

Slice onions into 1,5 cm thick slices, do not remove outer skin

Heat grapeseed oil in pan, place onion slices carefully in pan, roast over medium to high heat for about 2 minutes

Season with salt, pepper, paprika and nutmeg

Carefully turn onions slices over with flat spatula, season again, roast for a few more minutes

Remove from heat and let cool in pan

Arrange rocket on serving plate

Remove onion skin and gently place onion slices on top of rocket

Slice strawberries in half and place between onion slices

Arrange small pieces of cheese, sprigs of herbs and edible flowers between onion slices and strawberries

Drizzle with dressing

COMPOSER’S LUNCH

I am not a serious composer, I am a songwriter, but when I am preparing the music for a new production or project, I get overwhelmed and exhausted. Then I imagine what the real legendary composers would have for lunch, something that does not take hours to prepare, something healthy, but more substantial than a salad, something that gives energy and strength and pleasure, so here is my Composer’s Lunch. Use whatever is in the kitchen, this recipe is merely a guide:

500g cauliflower, broken into small florets

1 large red onion, peeled and cut into 12 wedges

200g butternut, peeled and cut into small irregular cubes

6 tbsp LIVE LIKE N garlic grapeseed oil

12 cocktail tomatoes

6 to 12 slices of ciabatta, depending on size

1tbsp grapeseed oil

grapeseed oil

150g young spinach

6 eggs

Sea salt

freshly ground black pepper

2 tbsp chopped fresh parsley

Arrange cauliflower florets, onion wedges and butternut cubes on lined oven tray, drizzle with 2 to 3 tbsp garlic grapeseed oil, bake in oven at 170˚C (fan) for 12 minutes

Add tomatoes and bake for further 10 to 15 minutes until vegetables are slightly charred and tomato skins have burst, season lightly with salt and pepper and keep warm

Heat 2 tbsp garlic grapeseed oil in griddle pan, fry sliced bread until golden brown on both sides, divide between individual plates, spoon vegetables on top

Heat 2 tbsp grapeseed oil, add spinach and stir for a minute until wilted, season lightly with salt and pepper, spoon on top of vegetables

Heat 1 tbsp grapeseed oil in same pan and fry eggs until whites are crisp and yolks are still soft

Place eggs on top of spinach, season lightly with salt and pepper, garnish with parsley

Note: I use this method because I prefer my food just above room temperature, but you can prepare all components,

keep everything warm and only assemble your Composer’s Lunch when everything is ready!

FARFALLONI WITH LEMON, ROASTED OLIVES AND CHEESE

This is another one of my sauce-free pasta favourites. Easy to prepare, offering many great flavours exciting graphical shapes. Serve immediately or let cool to room temperature, garnish with fresh herbs and crown your table with a beautiful and satisfying salad.

285g artichokes preserved in oil

250g mixed pitted olives (drained mass)

2 large cloves of garlic grated

zest of 1 lemon

3 heaped tsp capers

juice of 1 lemon

1 tsp sea salt

1 tbsp grapeseed oil

500g Farfalloni (bowtie pasta)

1 cup finely grated Pecorino

150g Feta, broken

1/2 cup roughly chopped flatleaf parsley

freshly ground pepper

In a large pan, heat 5 tbsp oil in which artichokes had been preserved, olives, garlic and lemon zest, fry over medium heat for 5 minutes

Remove from heat, stir in quartered artichokes, capers and lemon juice, keep warm

Fill large saucepan 2/3 with water, add salt and grapeseed oil, bring to a boil, add pasta and cook until al dente

Drain and add to olives in pan, gently stir in Pecorino, Feta and parsley

Season generously with black pepper and serve

TEN VEGETABLE POWER BOWL

Winter at its worse, exhaustion, sadness, lack of concentration, frustration, melancholy, all of these get driven away with my curried bowls of goodness. Fiber, colour, flavour, texture, everything I need hide inside these quite ordinary ingredients. I make a huge amount and live on it for days. You can thicken the sauce If you like, I don’t bother. But I do add some good chutney now and then.

3 tbsp grapeseed oil

2 heaped tsp finely chopped fresh ginger

2 large cloves of garlic, finely chopped

2 tsp curry powder

1 heaped tsp ground turmeric

1 tsp ground cinnamon

1 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp chilli flakes

2 large onions, cut into eighths

4 medium carrots cut diagonally into thick slices

1 cup water or vegetable stock or white wine

600g young potatoes, halved

1 tbsp soy sauce

2 tbsp white wine vinegar

1 tbsp brown sugar

1 red bell pepper, seeded and cut into squares

1 yellow bell pepper, seeded and cut into squares

6 medium brown mushrooms, cut into thick slices

300g cocktail tomatoes

200g zucchini, diagonally cut into thick slices

1 tsp sea salt

1 tsp freshly ground black pepper

100g baby spinach

handful of roughly chopped fresh flatleaf parsley (about 25g)

a few tbsp natural thick yoghurt

Heat first 11 ingredients in large saucepan, stir over medium to high heat for 4 minutes

Add water and potatoes, stir, lower heat once boiling and let simmer for 15 minutes

Add soy sauce, vinegar, brown sugar, peppers, mushrooms and tomatoes, cover partly with lid and let simmer for 15 minutes

Stir in zucchini and let simmer for 15 more minutes

Add baby spinach, remove from heat, season with salt and pepper, stir in half the parsley

To serve, top with some yoghurt and sprinkle with some parsley

WHEN THE BREAD SINGS

This is a non-recipe, just a few great ingredients and the best bread you can find. I cannot remember if it was Mrs Kitshoff or Auntie Hamman, but somebody used to say: When your bread sings, your life wil dance. (As jou brood sing, gaan jou lewe dans.) Wonderful kinds of bread, like the ones I find here in Nantes, need very little, but if you top or fill them with a few really special things, you have a Feast Of Feasts. In this case: a light supper on a night when the sun refuses to go down.

young tomatoes on the vine

a few slices of freshly baked bread (I used whole grain baguette)

grapeseed oil or olive oil

1 round of Camembert

green olives, pitted and opened

a few hard-boiled eggs, quartered

fresh rocket

sea salt

freshly ground black pepper

balsamic reduction

Bake tomatoes in oven at 170˚C (fan) for 6 minutes and season lightly with salt

Drizzle bread with oil and top with olives and wedges of cheese, bake in oven at 170˚C (fan) for 6 minutes, remove from oven

Garnish with egg and rocket, season with salt and pepper, drizzle with balsamic reduction and a bit of extra oil

Serve with tomatoes

OVEN-ROASTED TOMATOES FOR EARLY AUTUMN

I grew up at a time when tomatoes - always used before properly ripened! - were used in stews, sandwiches and dull salads. But my dear friend and mentor, Topsi Venter, changed all of that. Mountains of ripe, ripe, ripe tomatoes were made into jams and tarts, roasted in the oven or slowly simmered in cream. This dish is rustic, colourful, timeless, impressive, literally bursting with flavour and takes very little time to prepare. It can be served with anything and everything or simply on its own.

10 tbsp grapeseed oil

2 cloves of garlic, cut lengthwise into thin slices

2 tbsp balsamic vinegar

2 tsp sugar

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

1/2 tsp ground coriander

1 tsp dried basil

1 tsp dried oreganum

8 medium-sized ripe tomatoes

300g mixed cocktail-sized tomatoes

150g buffalo mozzarella

fresh watercress

fresh country bread

Whisk together first 9 ingredients and let stand for a few minutes

Place 8 tomatoes in medium-sized oven dish

Make a few shallow cuts on top of each tomato

Pour oil mixture over and bake in oven at 170˚C (fan) for 15 minutes

Add small mixed tomatoes and bake for 10 more minutes until skins burst

Remove from oven, season lightly with extra sea salt, let stand for 5 minutes

Tear mozzarella into strips and arrange between tomatoes, season with black pepper, garnish with watercress and serve immediately with country bread, drizzled with juices from oven dish

ROASTED BUTTERNUT, TOMATO + DATE SALAD

Loooove butternut, love it even more when I discover a new way of serving it. This salad makes a pretty picture, is an absolutely stress-free menu item and can be enjoyed as a meal on its own. Serve in small phyllo cups, top some toasted bread, fill an omelette or use as the main component when craving quiche or pie. Adjust quantities for starters, main course or a very large platter.

Dressing:

6 tbsp olive oil

1 clove of garlic, grated

1 tbsp honey

1 tsp dried sweet basil

juice of 1 small lemon

sea salt

freshly ground black pepper

Whisk together first 5 ingredients

Season with salt and pepper

Salad:

500g butternut, sliced into 1 cm rounds

2 tbsp grapeseed oil

12 cocktail tomatoes

sea salt

40g fresh watercress

40g fresh rocket

4 large fresh dates, pitted and sliced lengthwise into eights

70g mixed nuts, halved, lightly roasted and salted

2 spring onions, roughly chopped

Slice butternut rounds into halves

Arrange on lined baking tray, drizzle with grapeseed oil

Roast in oven at 170˚C (fan) until golden brown, about 30 minutes

Add tomatoes to butternut for last 6 minutes of roasting

Remove from oven and season lightly with salt, let cool for a few minutes

Arrange watercress and rocket on large serving plate

Arrange butternut and tomatoes on top

Add dates and nuts, sprinkle with chopped spring onions

Stir dressing, drizzle over salad

SPICY PEPPER + HERB SPANISH TORTILLA

For some reason, I immediately get bored when I see the words ‘Spanish tortilla’ in a cookbook, also the millions of photographs of the millions of variations (all looking the same), but the truth is this: A good, flavourful Spanish tortilla is still one of best and satisfying brunch or lunch dishes there is. Serve warm, lukewarm or at room temperature with a few spoons of chutney, green salad and beautiful glasses filled with bubbles.

700g baby potatoes with skins

2 tbsp LIVE LIKE N garlic oil

1 red bell pepper, seeds and white parts removed, very finely chopped

7 eggs

1 heaped tsp ground turmeric

1/2 tsp smoked paprika

generous pinch of ground nutmeg

1 heaped tsp dried sweet basil

fresh leaves from 4 sprigs of thyme

2 heaped tbsp fresh parsley, finely chopped

80g Feta, crumbled (or use other cheese of choice)

2 spring onions, white and light-green parts chopped

3/4 tsp sea salt

3/4 tsp freshly ground black pepper

2 tbsp grapeseed oil

Steam potatoes until cooked, let cool and cut into thin slices

Heat garlic oil in pan, add chopped bell pepper and fry over medium heat until cooked but still brightly coloured, transfer to bowl, let cool

Whisk 1 egg with turmeric in mixing bowl, add rest of eggs and whisk well

Mix in basil, thyme, parsley, paprika, Feta, spring onions, salt and pepper

Add potatoes and bell pepper, gently mix

Heat 2 tbsp grapeseed oil in same pan, move pan to cover entire surface, remove all excess oil

Spoon in potato and egg mixture, creating an even layer, cook over medium to low heat until bottom is set (but not burnt!), about 15 minutes

Place under hot oven grill until golden brown

(Tortilla could be inverted onto same-sized plate and then transferred back to pan for a few minutes if oven is not available)

SPAGHETTI WITH LEMON, GARLIC + ALMONDS

This is a new variation on my long-time favourite, Lemon Linguine, a quick dish that only takes a few minutes to prepare, does not contain dairy, can be eaten hot or cold, is made from ingredients that are always at hand, has a beautiful taste, gives energy and is perfect for the lunch box.

500g spaghetti

10 tbsp grapeseed oil

1 red onion, finely chopped

3 large cloves of garlic, very finely chopped

1/2 tsp chilli flakes

finely grated zest and juice of 1 medium lemon

5 heaped tbsp finely chopped fresh parsley

sea salt

freshly ground black pepper

50g almond flakes, lightly toasted

Fill large enough saucepan with enough water to cover pasta, add 1 tsp salt and about 1 tsp grapeseed oil and bring to the boil

Add pasta and cook until al dente

While pasta is cooking, heat 10 tbsp grapeseed oil, onion, garlic and chilli flakes in large pan, let simmer over low heat for 4 to 5 minutes and remove from heat before onion or garlic starts to brown

Drain pasta and add to pan with warm oil and onion

Stir in lemon zest, juice and parsley, season with salt and pepper

Spoon into 4 to 6 bowls and sprinkle with almond flakes

SUMMER RAIN GARDEN PIE

Whenever my grandmother made a stew - often with green beans from the garden - there would always be much too much and left-overs would be covered with pastry to make a festive pie for the next day. My garden pie is made with the most ordinary, most available, most affordable vegetables on earth. A few spices, a few herbs, some cheese, some store-bought pastry and boom! A celebration!

Prepare the vegetables:

1 tbsp grapeseed oil

2 large onions, roughly chopped

3 cloves of garlic, finely chopped

700g baby potatoes with skins

600g fresh carrots, cut into pieces about 1/4 of potato

500g fresh green beans

2 red bell peppers

sea salt

Combine grapeseed oil, onions and garlic in small saucepan, let simmer at lowest heat for 45 minutes, season lightly with salt, spoon into large mxing bowl

Place potatoes, carrots and green beans in a multi-tiered steamer and let steam until cooked but still firm and with good colours (beans will be done first, then carrots, then potatoes),

season lightly with salt and add to onions in mixing bowl

Cut peppers in half and remove seeds, place with cut-sides down on lined baking tray, place under hot oven grill until tops have blackened, remove from oven, cover for 5 minutes, remove

skins, cut into small cubes, season lightly with salt, add to rest of vegetables

Make the sauce:

60g butter

60g plain or self raising flour

900ml milk

90g parmesan, freshly grated

leaves of 4 sprigs of thyme

2 heaped tbsp chopped fresh parsley

1/2 tsp dried oreganum

generous pinch of ground nutmeg

sea salt

freshly ground black pepper

2 eggs

Melt butter in saucepan over medium heat, add flour and stir until paste forms

Slowly start adding milk, about 100ml at a time, whisk until milk has been absorbed before adding more, continue until sauce is thick and smooth

Remove from heat and stir in cheese

Stir in herbs

Taste and season with salt and pepper

Add to vegetables in mixing bowl, gently stir until all vegetables have been coated

Make the pie:

2 sheets frozen puff pastry, defrosted

1 egg, beaten

Roll out first sheet of pastry until thin and large enough to cover bottom and sides of rectangular pie dish of about 8 portions

Gently transfer to pie dish and press down to form shell, do not cut off excess pastry yet

Spoon filling into pie and smooth top

Roll out second sheet of puff pastry until large enough to cover top of pie

Gently rub edges of bottom layer of pastry with water and lay down top layer

Press down to seal and cut off excess pastry, use fork to press down the edges and textured border

Brush with egg and cut a cross in the centre of the pie, bake in oven at 175˚C (fan) until golden brown, 40 to 45 minutes

STUFFED AUBERGINES + MUSHROOMS

Really old-fashioned, but beautiful to look at and always surprisingly delicious. These take me back to a time of elegance, much more peaceful and graceful than the lives we now lead. Find a breathtaking plate and some silver tongs and offer these to your loved ones, they will look at you and your table in wonder!

8 medium brown mushrooms (remove stems, chop and keep aside)

3 small to medium aubergines, same size as mushrooms

150g spinach, chopped, cooked and pressed to remove liquid

about 8 tbsp grapeseed oil

2 onions, chopped

1 fennel bulb, chopped

3 cloves of garlic, grated

200g small brown or wild mushrooms, chopped

2 tomatoes, peeled, seeds and liquid removed

2 tbsp parsley, chopped

1 heaped tbsp fresh thyme leaves

100g breadcrumbs

sea salt

freshly round black pepper

Prepare Filling:

Heat 4 tbsp grapeseed oil, onion, fennel and garlic in pan, sautée over medium heat for 5 minutes

Add chopped mushrooms and chopped stems of larger mushrooms, sautée for 2 more minutes

Chop tomatoes and add to pan, let simmer until vegetables are cooked, about 10 minutes

Stir in parsley, thyme, spinach and 2/3 of breadcrumbs, remove from heat, season with salt and pepper

Aubergines + Mushrooms:

Cut aubergines lengthwise into halves and scoop out 2/3 of flesh (This can quickly be fried and added to the filling)

Drizzle some grapeseed oil onto the bottoms of 1 or 2 oven dishes, place aubergines and mushrooms in oven dishes, cavities facing upwards

Spoon filling into cavities, sprinkle with more oil and rest of bread crumbs

Bake in oven at 170˚C (fan) for about 30 minutes until cooked but firm and starting to brown

Arrange on 1 or 2 serving plates

FRIED BREAD WITH RED VEGETABLES

Few things on this planet give more pleasure than a slice of excellent bread topped with simple, colourful, great tasting, well-prepared ingredients!!

CHICKPEA PATÉE:

1 can chickpeas (440g), drained

100 thick natural yoghurt

2 tbsp olive oil

2 tbsp apple vinegar

1/2 tsp ground paprika

1/2 tsp cumin

finely grated zest of 1/2 lemon

sea salt

freshly ground black pepper

Use food processor and pulse chickpeas until smooth

And next 5 ingredients and mix well

Stir in zest and season with salt and pepper

RED VEGETABLES:

3 to 6 tbsp grapeseed oil

2 medium beetroots, peeled

6 red radishes, sliced into thin rounds

18 young tomatoes

sea salt

fresh basil leaves, mint leaves and flatleaf parsley

olive oil

freshly ground black pepper

Slice beetroot into thin rounds

Heat 1 tbsp grapeseed oil in pan, fry beetroot for 2 minutes on each side (add more oil if needed), remove from pan, lightly season with salt

Wipe pan, heat 1 tbsp grapeseed oil and fry radish until slices just start to brown, remove from pan, lightly season with salt

Wipe pan, heat 1 tbsp grapeseed oil and fry tomatoes until skins start to burst, remove from pan, lightly season with salt

TO SERVE:

6 slices sourdough bread

grapeseed oil

olive oil

Brush slices of bread on both sides with grapeseed oil

Fry in griddle pan until golden brown on both sides

Spread patée generously on each slice of bread

Arrange vegetables on top

Garnish with herb leaves, drizzle with olive oil, season with black pepper

TOMATO JAM

This jam is made to be used in my Tomato And Brie Tart, but can be enjoyed in so many ways, it never lasts more than a few days. This is also a wonderful and much appreciated homemade gift. I always include the recipe, because I know they will ask for it!

1 kg cocktail tomatoes, quartered

roughly grated zest of 1 orange

1/2 cup sugar

1 tsp grated fresh ginger

1 tsp ground cinnamon

pinch of sea salt

pinch of ground nutmeg

1/2 tsp chilli flakes

3 tbsp apple vinegar

Combine ingredients in saucepan, cook over medium heat for 30 minutes, stir regularly

Reduce heat and let simmer for 25 more minutes

Let cool and fill 2 jam jars

Keep in refrigerator

TOMATO + BRIE TART

This is a quiche or a perfect tart, this is a no-nonsense, rustic, rich and oh-so-sexy beast for any occasion, anytime, anywhere. Use the cheese directly from the refrigerator and never, ever think about using store-bought jam.

1 sheet frozen puff pastry, defrosted

2 tbsp tomato jam (My Recipe!)

250g Brie

2 eggs

1 egg yolk

1/2 cup milk

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

2 large ripe tomatoes, thinly sliced

Roll out pastry until large enough to cover bottom and sides of 22cm or 23 cm springform pan

Carefully lower pastry into springform pan to cover bottom and sides completely, gently press down baking paper on top of pastry and fill to the top with baking marbles, cut off any excess pastry

Bake in oven at 170˚C (fan) for 10 minutes

Remove from oven and remove baking paper and marbles

Spread tomato jam over entire bottom of pastry shell

Cut Brie into small squares and arrange on top of jam

Whisk together eggs, egg yolk, milk, salt and pepper, pour over cheese

Arrange tomato slices on top, making sure they overlap and cover entire surface

Bake in oven at 170˚C (fan) until golden brown, about 35 minutes

Let cool for at least 20 minutes before removing from pan

Serve lukewarm

ZUCCHINI SUPER SALAD

This salad is for those healthy, healthy days. Few ingredients, lots of colour, lots of flavours, tons of goodness!

8 medium zucchini

zest of 1 lemon, sliced into very thin strips

12 young tomatoes, I use all the colours I can find!

sea salt

freshly grated black pepper

1 or 2 grapefruit, peeled and sliced

2 red bell peppers, grilled and skins removed

3 tbsp olive oil

handful Italian parsley

Use vegetable peeler to create zucchini ribbons

Place on serving plate or in shallow salad bowl

Sprinkle with lemon zest

Cut bell pepper into strips and arrange on top

Slice tomatoes in half, arrange tomatoes and grapefruit on top of salad

Drizzle with olive oil

Garnish with parsley leaves

FOLDED BREADS WITH NORDIC SOUR CREAM FILLING

These types of bread have all kinds of names from all over the world, but they are folded breads, so that is what I call them. Arranged together on a really dramatic serving dish, they are spectacular to look at. And the taste! Just as spectacular!

2 cups cake flour

1/2 tsp salt

2 tbsp grapeseed oil

2 tbsp pecan oil

150ml lukewarm water

extra grapeseed oil for frying

Combine flour and salt in mixing bowl

Create well in center of flour, add oils and water

Use spoon and mix from outside to inside, use hands and knead for 2 minutes, shape into ball

Cut ball into 6, lightly knead each piece of dough and shape into ball

Cover with kitchen cloth and let rest for 30 minutes

Roll out into six flatbreads

Heat a small amount of grapeseed oil in pan, rotate until entire bottom is covered, remove any excess oil

Fry each bread over high heat for a few seconds on each side

Fold in half and place upright between two tall glasses to cool and harden slightly

FILLING:

2 large ripe tomatoes, cut into cubes

1 small onion, chopped

2 tbsp roughly chopped fresh parsley

1 tbsp olive oil

1 tbsp wine vinegar

1 tsp dried oregano

sea salt

freshly grounded black pepper

100g mascarpone at room temperature

100g creme fraîche at room temperature

1 heaped tbsp fennel leaves

1 heaped tbsp chives, chopped

1 tbsp lemon juice

2 heads of gem lettuce, torn into smallish pieces

Mix together tomato, onion, parsley, oil, vinegar and oregano, season with salt and pepper

Combine mascarpone and creme fraîche in mixing bowl, mix together until smooth

Add fennel, chives and lemon juice, season with salt and pepper

Spread this mixture inside each folded bread

Arrange lettuce inside each bread, spoon tomato salad on top

Place upright in serving dish

ROASTED OLIVE + CHERRY SALAD

Roasted cherries and olives are a great, great, great combination. When I received these delicious CHERRY TIME cherries from Du Toit Agri in Ceres, this was the first dish I thought of. Try it! And thank me later!

DRESSING:

1/2 cup olive oil

juice of 1 medium lemon

1 tbsp honey

1/2 tsp dried basil

1/2 tsp dried oregano

sea salt

freshly ground black pepper

Whisk first 5 ingredients together

Season with salt and pepper, cover and let stand until needed

SALAD:

2 tbsp grapeseed oil

120g fresh cherries, pitted and halved

100g black olives, pitted and halved

handful of fresh rocket, about 40g

135g buffalo mozzarella (drained weight)

2 heaped tbsp finely chopped fresh parsley

6 to 8 thick slices of ciabatta, panfried with some extra grapeseed oil (optional)

Heat cherries and olives with grapeseed oil in pan, fry over high heat for 2 to 3 minutes, let cool

Arrange rocket on serving plate or on slices of fried bread

Spoon roasted cherries and olives over rocket, arrange torn pieces of mozzarella on top

Drizzle with dressing, sprinkle with parsley and season with some extra black pepper

POTATO + SPEKBOOM SALAD

Portulacaria Afra (Spekboom) is possibly one of the best reasons to live in South Africa. This remarkable plant does everything our planet needs from a plant and too few people know that the leaves are edible, adding a gentle citrus flavour to many dishes. I have added it to this French-style salad and it is simply remarkable.

700g young potatoes

1 cup grapeseed oil

1 red onion, roughly chopped

150g mixed fresh salad leaves, I use rocket, basil, baby spinach and watercress

80g fresh spekboom leaves

6 spring onions, roughly chopped

6 tbsp pecan oil

1 tsp chilli oil

1 tbsp brown sugar or honey

3 tbs wine vinegar or apple vinegar

sea salt

freshly ground black pepper

Boil potatoes in lightly salted water until just cooked, drain and let cool, remove skins and scratch lightly with fork to create textured surface

Heat grapeseed oil in deep pan and fry potatoes until golden brown, let cool on kitchen cloth

Arrange salad leaves on large serving plate, arrange potatoes on top

Sprinkle with spekboom leaves and spring onions

Heat 3 tbsp pecan oil, chilli oil and chopped onions in pan, let simmer for about 3 minutes, whisk in rest of pecan oil, also honey and vinegar, remove from heat, season with salt and pepper

Spoon warm dressing over salad and serve

BAKED PUMPKIN WITH NUTTY RICE FILLING

I published this recipe in my first cookbook almost 30 years ago. It still is a favourite and the recipe stayed unchanged! Easy to prepare, it makes for a dramatic presentation and can feed a crowd.

1 whole medium pumpkin (I use the word ‘medium’ because some pumpkins are giants)

1 1/2 tbsp butter

2 cloves of garlic, grated

1/2 tsp sea salt

Lightly scrub pumpkin using warm water and a kitchen sponge

Cut out circle around the stem, just large enough to remove seeds and later add filling)

Mix butter, garlic and salt together and rub over the outside of pumpkin

Wrap in 2 layers of recycled foil, place on oven tray and bake in oven at 140˚C (fan) for 2 1/2 hours

Filling:

1 cup brown rice or wild rice or mixture of the two

2 cups water

1 large onion, chopped

1 tbsp soy sauce

1 cinnamon stick

1 tbsp honey

1 heaped tbsp natural yoghurt

1/2 cup golden sultanas

1/2 cup chopped walnuts

2 tbsp chopped fresh Nasturtium (kappertjie) leaves or Italian parsley

Heat rice in saucepan with 2 cups of water, onion, soy sauce and cinnamon, let boil until cooked, but firm (add small amounts of extra water if needed), remove from heat

Remove cinnamon stick and stir in honey, yoghurt, sultanas, walnuts and chopped Nasturtium leaves

Taste and season with salt and pepper

Remove pumpkin from oven, carefully open foil

Drain pumpkin of any excess liquid if needed

Fill with rice mixture and cover with foil

Bake in oven for 60 more minutes

Let rest, cut into slices, fold open and serve

WORKER SANDWICHES

When there is a long day ahead, I take these to the theatre. Inspired by what I imagine my Huguenot forefathers would have eaten in the vineyards or fields, I like my worker sandwiches to be big and bold, filled with everything you might need to survive the long hours. Still, these are also perfectly delicious and attractive at a picnic or elegant working lunch.

Sauce / spread:

1/2 cup olive oil

2 heaped tsp French mustard

1 tbsp honey

juice and finely grated zest of 1 lemon

1 tsp dried sweet basil

2 cloves of garlic, grated

Whisk together ingredients, let stand for 30 minutes

4 Sandwiches:

about 6 tbsp grapeseed oil

8 thIck slices of ciabatta or any other sourdough bread

1 large aubergine, thinly sliced, you will need 12 slices

sea salt

2 red bell peppers, seeded and cut into strips

2 fennel bulbs, cut into paper thin slices

4 hard boiled eggs

freshly ground black pepper

16 young spinach leaves

Heat 2 tbsp grapeseed oil in griddle pan

Fry 4 slices of bread until golden brown on one side, repeat wiTh 4 More slices

Place on working surface with fried sides at the bottom

Heat 2 tbsp grapeseed oil in same pan, fry aubergine for a few minutes on each side, season with salt and pepper, place on kitchen cloth

Add a bit more oil to pan and fry bell pepper until black lines appear, season lightly with salt, keep aside

Spread some sauce on slices of bread

Place 3 aubergine slices on 4 slices of bread

Arrange bell pepper and fennel on top

Slice hard boiled eggs and place on top, season with salt and peper

Place spinach leaves on top of egg

Cover with remaining 4 slices of bread, fried side on top

Wrap in baking paper, tie with ribbon or rope

OMELETTE FOR NAPOLEON

According to legend Napoleon and his men arrived unannounced at some small inn and demanded to be fed, the owner concocted an egg dish with a few ingredients on hand. Napoleon really enjoyed this! Eggs then had to be collected from all the farmers in the district so all of his troops could taste this delicious creation. The apparent birth of the omelette! I tried to recreate what was described in a really old book and the result has become a regular!

(6 luxurious omelettes, recipe can be adjusted for any amount of guests)

2 slices of ciabatta, cut into cubes

3 tbsp grapeseed oil

18 eggs

sea salt

6 tsp butter

freshly ground black pepper

3 tbsp fresh parsley, finely chopped

180g soft goat cheese (goat cheese with soft rind), cut into cubes

100g watercress or mixed herb leaves

Fry bread cubes in saucepan with 2 tbsp grapeseed oil until golden brown, keep aside

Wipe pan and heat 1 tbsp oil with 1 tsp butter

Whisk three eggs with pinch of salt

(2 egg-omelettes can also be made, but these might not satisfy your soldiers!)

Pour whisked eggs into pan and rotate to cover entire flat surface

Sprinkle with 1/2 tbsp parsley

Arrange 30g cheese cubes over right side 2/3 of omelette

Season with freshly ground black pepper

Place small bunch of watercress on centre 1/3 of omelette

Arrange some croutons over right side 2/3 of omelette

Using a spatula, fold left 1/3 of omelette over centre 1/3

Slide onto plate and serve

Repeat process for 5 more omelettes

GREEN + WHITE SALAD

A great-looking, really tasty salad with lots of texture. Serve as a light meal, delicious with freshly baked bread and a glass of excellent champagne.

270g cauliflower rosettes

270 broccoli rosettes

5 tbsp pecan oil

3 tbsp water

100g young asparagus, rinsed and dried

6 medium to large zucchini, halved lengthwise

100g sugar snaps

4 buffalo mozzarella balls (about 320g drained)

80g mixed herb salad leaves

1 tbsp honey

6 tbsp olive oil

juice of 1 lemon

1 tsp dried sweet basil

1 clove of garlic, grated

freshly ground black pepper

1 heaped tbsp almond flakes, lightly roasted

Heat 2 tbsp pecan oil in pan

Fry cauliflower and broccoli at high heat for about 7 minutes

Add 3 tbsp water and let cook for 3 more minutes, stir to avoid burning

Transfer to mixing bowl, season with salt and pepper, let cool

Heat 1 tbsp pecan oil in same pan, fry asparagus for 4 minutes, remove from pan, season with salt and pepper, let cool and keep aside

Heat 2 tbsp pecan oil in same pan, lower heat and fry zucchini for 4 to 5 minutes on each side, season with salt and pepper, keep aside

Rinse and dry sugar snaps (if not perfectly crunchy and sweet, blanch in boiling water for 1 minute)

Whisk honey, olive oil and lemon juice together and season with salt and pepper

Arrange cauliflower, broccoli, asparagus and broken mozzarella on large serving plate

Fold herb leaves and arrange upright between vegetables

Sprinkle with almond flakes

Drizzle with honey dressing just before serving

CRUSTLESS BUTTERNUT + ONION PIE

Homely and inviting, but with a little more integrity than the typical old-fashioned vegetable bake with all the processed additions and overcooked, colourless vegetables. A first course, a meal on its own or a great lunch box filler enjoyed at room temperature.

1 whole garlic bulb

500g butternut

300g broccoli

3 medium onions, chopped

2 tbsp grapeseed oil

12 cocktail tomatoes

sea salt

freshly ground black pepper

160g really good Gouda cheese, grated

5 eggs

3/4 cup fresh cream

1/2 cup fresh parsley, chopped

Wrap garlic bulb in recycled foil and bake in oven at 180˚C (fan) for 50 minutes (I do this while baking something else, even a day or two ahead)

Caramelize onions with grapeseed oil in small saucepan over very low heat, about 40 minutes

Cut butternut into small squares and steam until cooked, but firm

Cut broccoli into florets and steam until cooked, but firm

Spoon onions onto bottom of 23cm oven dish or deep pie dish

Arrange butternut and broccoli on top

Slice tomatoes into halves and remove liquid, arrange on top of vegetables in pie dish, season with salt and pepper, sprinkle with grated cheese

Squeeze flesh of garlic into mixing bowl, add eggs, cream and parsley, whisk together

Season lightly with salt and pepper and pour over vegetables

Bake in oven at 175˚C (fan) until golden brown, 40 to 50 minutes

Cut into slices and serve warm or lukewarm

OLD-TIME FRITTATA SALAD

Love the look of this simple dish! Easy to make, satisfying to eat and guaranteed to seduce even the toughest of salad avoiders!

4 eggs
3 spring onions, chopped
250g ricotta
6 mint leaves, finely chopped
sea salt
freshly ground black pepper
1 or 2 tbsp grapeseed oil
handful mixed herb leaves (about 40g)
handful fresh rocket leaves (about 40g)
handful young spinach leaves (about 40g)
2 tbsp balsamic reduction
2 tbsp honey
4 tbsp olive oil

Whisk eggs, spring onions, ricotta and mint leaves together
Season generously with salt and pepper
Heat grapeseed oil in pan, remove excess oil
Pour in egg mixture and bake over medium heat until bottom is just set
Place under hot oven grill for a few minutes until golden brown
Allow to cool a few minutes and cut into strips
Place greens on large serving plate
Arrange still-warm frittata strips on top
Whisk balsamic reduction, honey and olive oil together, season lightly with salt and pepper, drizzle over salad

TROUT WITH ASPARAGUS + HERBS

Outside or inside, fire or oven, this foolproof dish is as old as the earth and as contemporary as today. Add herbs of choice, sliced brown mushrooms or young tomatoes. Serve with freshly baked country bread.

(6 portions)

6 tbsp grapeseed oil

2 cloves of garlic, grated

6 trout fillets (or any fresh fish fillets of similar size)

24 not too large fresh asparagus, rinsed and dried

sea salt

freshly ground black pepper

20g fresh parsley

20g fresh basil

20g fresh thyme

20g fresh dill

6 thin slices of lemon

Mix oil and garlic together, rub into trout fillets

Place each trout fillet in the centre of a square of recycled foil large enough to fold into a parcel

Place two asparagus on either side of trout

Season with salt and pepper

Place slice of lemon on top

Break herbs and arrange on top

Close foil to form perfectly sealed parcels, seal in second layer of foil

Bake in oven at 170˚C (fan) for 15 minutes, let rest for 5 minutes before opening

Grill over medium-heat coals for 7 minutes on each side, let rest for 7 minutes before opening

SPRING BOWLS WITH TURMERIC RICE + ROASTED YOUNG VEGETABLES

People have been serving meals in bowls for centuries, the plates we know today only came in use from 1700. Bowls are not just for breakfast or ice cream but are perfect vessels for anything from soup to salad to main course to dessert. Colour, variety, texture, fibre, nutrition and happiness, all in one bowl! A dish of brown or wild rice with vegetables and nuts is a staple in my house, obviously, there are countless variations. Serve hot, lukewarm or at room temperature.

DRESSING:

1/3 cup olive oil or grapeseed oil

juice of 1 lemon

1 tsp French mustard

2 heaped tbsp honey

1 tsp fried French tarragon

1 tsp dried sage

sea salt

freshly ground black pepper

Whisk first 6 ingredients together

Season lightly with salt and pepper

RICE:

2 cups brown rice

2 cups white wine

2 cups good vegetable stock (no cubes!!)

3 cups water (you will need more as the rice cooks)

1 tsp ground turmeric

1/2 tsp dried chilli flakes

zest of 1 lemon, cut into very thin strips

sea salt

freshly ground black pepper

generous handful of fresh parsley, chopped

Combine rice, wine, stock, water, turmeric and chilli flakes in saucepan, cook over medium heat

Add zest after 20 minutes, add more water as needed

Cook until rice is al dente, remove from heat, season with salt and pepper and stir in parsley, cover and keep aside

VEGETABLES:

300g broccoli florets

200g young carrots, cut into sticks

2 red onions, cut into wedges

3 tbs grapeseed oil

250g young Rosa tomatoes

100g cashew nuts, lightly roasted in dry pan

sea salt

handful of petit young herb leaves

Arrange broccoli florets, carrot sticks and onion wedges on oven tray

Drizzle with grapeseed oil and roast in oven at 175˚C (fan) for 12 minutes

Add tomatoes and return to oven for 6 more minutes

Remove from oven and season lightly with salt

Spoon rice into one side of each bowl, arrange vegetables to fill rest of bowl

Sprinkle with nuts, drizzle with dressing and garnish with herb leaves

ROASTED CAULIFLOWER, SWEET POTATO + HALLOUMI SALAD

Although I had seen legendary Mary Berry’s recipe for Vegetable Curry online before, it was while I was watching her demonstration during one of her tv shows that I decided it would make a fantastic roasted salad! I tried it, omitting the “sauce” and “stew” parts, replacing the paneer with halloumi and adding a dressing that kicks a real punch - it is now a new favourite.

FIRST MAKE GARLIC & LEMON DRESSING:

8 tbsp olive or grapeseed oil

2 tbsp honey

2 garlic cloves, finely chopped

juice and finely grated zest of 1 lemon

1/2 tsp dried French tarragon

1/2tsp dried sweet basil

1/4 tsp sea salt

1/4 tsp freshly ground black pepper

Whisk ingredients together and let stand while preparing the rest of the salad

THE VEGETABLES:

300g sweet potato

600g cauliflower florets

7 – 8 tbsp grapeseed oil

2 large onions

1/2 tsp ground paprika

1/2 tsp ground cumin

1/2 tsp curry powder

sea salt

300g halloumi, cut into small squares

150g young spinach

1 medium preserved or pickled red chilli, thinly sliced into rings

Wash and dry the sweet potatoes, leaving skin on

Cut into bite-sized chunks and arrange with cauliflower on oven tray

Drizzle with 2 tbsp grapeseed oil and bake in oven at 180˚C (fan) for 20 minutes

While vegetables are in oven, peel onions and cut each onion into 6 wedges

Heat 4 tbsp grapeseed oil in pan with paprika, cumin and curry powder

Add onions and fry over medium heat for 10 minutes, season lightly with salt and spoon onto plate

Wipe pan, add 1 tbsp oil and fry halloumi until golden on both sides, remove from heat

Spread out spinach leaves on serving plate or individual dinner plates

Arrange warm cauliflower and sweet potato on top, spoon onions over and add halloumi

(Spinach needs some heat to release its nutritions)

Drizzle with dressing and top with chilli rings

Serve immediately

GREEN BEAN STEW WITH ROASTED VEGETABLES

There is always a place and time for your favourite aunt’s slow-cooked stew, heavy with gravy, robbed of all nutrition and absolutely delicious, but this recipe is for a fresh, healthy bowl of vegetables with lots of flavour. A dash of red wine plus a drop of honey provide the necessary luxury. Some of the vegetables are prepared on the stovetop, the others are roasted in the oven before being added to the stew. Crunchy, contemporary, colourful and comforting!

5 tbsp grapeseed oil

400g young potatoes with skins, halved

250g young onions, peeled and quartered

2 cloves of garlic, chopped

2 1/2 cups vegetable stock

1/2 cup red wine

1 tbsp honey

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp dried tarragon

1/2 tsp dried oregano

1/2 tsp dried sage

sea salt

freshly ground black pepper

1 red bell pepper, seeded and cut into strips

3 celery sticks with leaves

500g green beans, cut into 6cm pieces

18 young tomatoes, about 150g

pinch of nutmeg

3 tbsp freshly chopped parsley

Coat potatoes with 2 tbsp grapeseed oil, place on oven tray and roast in oven at 175˚C (fan) for 15 minutes

Heat 2 tbsp grapeseed oil, onions and garlic in saucepan, fry for 2 minutes

Add red wine, vegetable stock, cumin, coriander, tarragon and sage, season lightly with salt and pepper, let simmer for 20 minutes

Add bell pepper to potatoes in oven, roast for 5 minutes

Remove leaves from celery and keep aside, cut celery into 1 cm pieces and add with beans to onions, let simmer for until beans are cooked but still crisp and colourful

Add tomatoes to vegetables in oven and let roast until skins burst, about 5 minutes, remove vegetables from oven and season lightly with salt

When green beans have been cooked perfectly, add roasted vegetables and pinch of nutmeg, taste and adjust seasoning as necessary

Stir in parsley, spoon into bowls and garnish with celery leaves

OVEN ROASTED TOMATOES WITH RICOTTA + OLIVES

“Stuffed” is how they used to describe this old-fashioned dish, always present at hotel buffets or uncomfortable dinners during my childhood. But recently I saw a photograph in an old cookbook and decided that anything grilled or roasted (and featuring a healthy and tasty filling) SHOULD be a success. I used some firm tomatoes - peppers, marrows, onions, fennel, anything could work - and made a filling with what I had in the kitchen, left-over mushrooms, a few zucchini, a small jr of olives, some ricotta, also dried and fresh herbs. Perfect! “Stuffed” is here to stay.

3 tbsp grapeseed oil plus extra

1 large onion, chopped

2 cloves of garlic, chopped

1 yellow bell pepper, seeded and chopped

175g zucchini, cut into small cubes

150g brown mushrooms, chopped

10 to 12 medium sized-tomatoes, not too ripe

1/2 tsp dried basil

1/2 tsp dried oreganum

1/2 tsp celery seeds

sea salt

freshly ground black pepper

3 tbsp bread crumbs plus extra

100g black olives, pitted & chopped

130g ricotta

fresh rocket

olive oil

Heat 3 tbsp grapeseed oil, chopped onion, garlic and bell pepper in saucepan or large pan, cook over medium heat for 5 minutes

Stir in zucchini and mushroom and let cook

Turn tomatoes upside-down to make standing up easier, slice thin part off top, use knife to loosen seed chambers, scoop out these chambers and add to vegetables in pan

Add basil, oreganum and celery seeds, stir and let cook until vegetables have softened and all liquid has been absorbed, season lightly with salt and pepper

Remove from heat, stir in bread crumbs, then olives and ricotta

Spoon 1/2 tsp bread crumbs into each tomato and shake to distribute crumbs over inside surface

Use teaspoon and fill tomatoes with mixture, place in baking dish and bake in oven at 170˚C (fan) for 25 minutes

Remove from oven and let rest for 5 minutes

Place on a bed of fresh rocket, drizzle with olive oil and serve immediately

ROASTED BEAN SALAD WITH LEMON + PARMESAN

I forget about beans. For months. Then one day, suddenly, I remember them, fall in love again and immediately use them in a dish. And every time it is beautiful, honest and healthy. This one takes only a few minutes. Fuss-free and satisfying meal for two.

3 tbsp grapeseed oil

2 cloves of garlic, grated

200g Brussel sprouts

200g Rosa cocktail tomatoes, halved

1 can white beans, drained

juice of half a lemon

sea salt

freshly grated black pepper

2 tbsp fresh parsley

Parmesan shavings

Heat oil and garlic in a large pan

Add Brussel sprouts and roast until it starts to brown

Add tomatoes, beans and lemon juice, gently stir until heated

Remove from heat, season with salt and pepper

Stir in parsley and top with Parmesan shavings

ROASTED OLIVE SALAD

This picturesque salad is a most simple dish, beautiful to look at and a wonderfully satisfying meal. For some reason, I have never seen this on the menu at any restaurant, never eaten this anywhere except at my own table. Serve with pan-roasted country bread, you will not wish for anything else!

Dressing:

1/4 cup olive oil

1 tbsp honey

juice and finely grated zest of 1/2 lemon

1 tsp dried basil

1 flat tsp mustard seeds, crushed

sea salt

freshly ground black pepper

Whisk together first 5 ingredients in large mixing bowl

Season with salt and pepper

Salad:

3/4 red onion, shaved into thin slices

2 tbsp grapeseed oil

140g green olives, pitted and patted dry

140g black olives, pitted and patted dry

220g rosa cocktail tomatoes

100g fresh rocket

40g slithered almonds

Add shaved onion to dressing and let stand

Heat 1 tbsp grapeseed oil in medium pan

Roast olives for 6 minutes over medium to high heat, add to dressing in mixing bowl

Add 1 tbsp grapeseed oil to same pan, add tomatoes, roast until skins just start to burst, add to dressing and let cool completely, taste and add salt and pepper if needed

Add almond slithers to same pan and gently stir over medium heat until just starting to brown, about 60 seconds, remove from pan

Add rocket to salad in mixing bowl and using hands, gently toss in dressing, turn out onto large serving plate

Sprinkle with almonds

SWEET POTATO LASAGNE WITH SPINACH + WHITE CHEDDAR

It is mindblowing to think of all the home cooks who serve lasagne on a regular basis, the process wipes an entire day from your life! I make this dish once a year (at the most), and only this absolutely delicious meat-free version and only for a very special occasion. The pasta gets replaced by layers of oven-roasted sweet potato and excellent matured cheese is used.

(6 portions)

6 tbsp grapeseed oil

3 medium onions, chopped

400g brown mushrooms, chopped

seasalt

freshly ground black pepper

1kg sweet potatoes

600g baby spinach

300g white cheddar

SAUCE:

60g butter

1/4 cup plus heaped tsp flour

3 cups full cream milk

pinch of nutmeg

1 cup finely grated Parmesan

seasalt

Heat 3 tbsp grapeseed oil in pan

Add onions and fry over medium heat for 5 minutes, add mushrooms and fry until onions are cooked but not browned, season lightly with salt and pepper, let cool

Wash and dry sweet potatoes, do not remove skins

Slice crosswise into thin slices, drizzle with 2 tbsp grapeseed oil and arrange on foiled oven tray

Bake in oven at 170˚C until cooked, 20 to 25 minutes, season lightly with salt, let cool

Roughly chop spinach and wilt in saucepan with 1 tbsp water, drain all excess liquid, season lightly with salt and pepper, let cool

Heat butter in saucepan over medium heat, add flour and mix into a paste

Add 1/3 cup milk at a time and whisk until more milk is needed

Continue process until all milk has been added and sauce has become thick and smooth

Remove from heat and stir in nutmeg and Parmesan, taste and season lightly with salt and pepper

Rub bottom and sides of a medium-sized (20cm x 29cm) rectangular oven dish with the remaining tbsp of grapeseed oil

Cover bottom with half the sweet potato slices, slightly overlapping as to form a solid layer

Spoon half the onion mixture over, cover with half the sauce and sprinkle with half the cheese

Arrange rest of sweet potato on top

Spoon spinach over and carefully spread into even layer

Spoon rest of onion mixture over

Cover with rest of sauce and sprinkle with rest of cheese

Bake in oven at 170˚C until top has turned golden brown, about 45 minutes

RICOTTA TART WITH THREE VEGETABLES, TWO HERBS AND ONE EXCLAMATION MARK!

This is what happens when great ingredients come together in an uncomplicated dish. Clean food. Conscious eating. Modern entertaining. Serve as a snack, with salad as a light meal, on its own as an elegant starter. These kind of savoury tarts are often bland, this one has a subtle but great flavour!

400g zucchini, thinly sliced crosswise (keep 1 extra zucchini aside)

seasalt

1 tbsp grapeseed oil

2 tsp butter

3 medium leeks or small onions, chopped

2 cloves of garlic, very finely chopped

200g baby spinach, roughly chopped

250g ricotta at room temperature

1/2 cup sour cream or thick natural yoghurt

2 eggs, beaten

4 tbsp finely grated Parmesan

2 heaped tbsp finely chopped parsley

freshly ground black pepper

1 sheet frozen puff pastry, defrosted

Arrange zucchini slices on large plate and sprinkle with salt, let stand for 15 minutes

Heat 1 tbsp grapeseed oil and 2 tsp butter in pan

Fry leeks or onions and garlic over medium heat for 4 minutes

Pat dry the zucchini slices, add one half to the pan

Fry until vegetables are cooked and there is no more liquid

Add chopped spinach and stir until wilted

Remove from heat, season lightly with salt and pepper and keep aside

Combine ricotta, sour cream and eggs in mixing bowl and whisk until smooth

Stir in Parmesan and parsley

Season lightly with salt and pepper

Dust working surface with flour, roll out pastry until thin

(Pastry should cover bottom and sides of 24 cm tart dish)

Carefully transfer pastry to tart dish and press down on bottom and sides, cut off excess pastry

Spoon vegetable mixture evenly onto bottom of pastry shell

Spoon ricotta mixture over, creating an even layer

Arrange rest of zucchini slices on top, overlapping slightly and covering entire top

Cut extra slices if needed

Bake in oven at 170˚C (fan) until crust is golden brown and filling is set, about 45 minutes

Serve warm or at room temperature

BAKED TROUT WITH WHITE WINE HOLLANDAISE SAUCE

This is a true indulgence, this is not French fine dining, this is what the king demanded! Food for a banquet! The sauce is rich and I serve ALL OF IT. No starch, no side dishes, just fresh trout, a few fresh green things and this heavenly sauce. Serve with the same wine you used for the sauce. You will want for nothing more.

(2 servings)

FISH:

4 trout fillets of 100g each

2 tbsp grapeseed oil

seasalt

freshly ground black pepper

Line baking tray with foil

Drizzle with 1 tbsp grapeseed oil

Arrange fillets on top

Drizzle 1 tbsp grapeseed oil over fillets

Season lightly with salt and pepper

Bake in oven at 170˚C (fan) for about 7 minutes

SAUCE:

4 tbsp LAUTUS SAVVY WHITE

2 egg yolks

1 tsp French mustard

90g butter, cut into small cubes

1 tbsp fresh cream

1 heaped tbsp chopped fresh chives

freshly ground black pepper

Place heatproof bowl over small saucepan with simmering water, water should not be boiling or touching bowl

Whisk wine and mustard together over hot water

Whisk in egg yolks, keep whisking until light and creamy

Whisk in butter, 1 small square at a time

Whisk in cream

Remove from top of saucepan, stir in chives and season very lightly with black pepper

TO SERVE:

100g mange tout (snow peas)

Blanche mange tout in boiling water for a minute or two, remove peas from water and season lightly with seasalt and freshly ground black pepper

Arrange 2 trout fillets on each plate

Divide mange tout between plates

Pour sauce over trout

Serve immediately

APPLE + CHEDDAR OMELETTE

Few things are as comforting and versatile as a good egg dish. This one is also called the Scandinavian Omelette. However, because of the final moments under the oven grill, it is much closer to a frittata than a traditional omelette. It also hints at the Spanish Omelette, made with potato slices. Served with freshly baked bread and a crispy green salad, this is a light, but really satisfying meal for any time of the day.

(4 servings)

6 large eggs

1/2 tsp seasalt

1/2 tsp freshly ground black pepper

fresh leaves of 4 sprigs of thyme

1 shallot or small onion, finely chopped

1 red apple

100g matured Cheddar, grated

1 tbsp grapeseed oil

1/2 tbsp butter

more fresh thyme

Whisk eggs in mixing bowl with salt and pepper

Whisk in thyme, shallot and the cheese

Cut apple in quarters and use mandolin to slice thinly, add to egg mixture

Preheat oven grill

Heat oil and butter in pan, just higher than medium heat

Add egg mixture, making sure apple pieces are distributed evenly, cook until bottom is set

Place under oven grill until top starts to brown

Cut omelette into quarters, garnish with extra thyme and serve hot or at room temperature

HEALTHY ROAST FOR PILGRIMS + PROPHETS

Recently I watched a documentary about pilgrims travelling through France and Spain, all with different purposes and destinations, at night they stay in houses and lodges thousands of travellers have visited over many, many decades. As romantic as it may seem, I know that I should never attempt such a journey, sharing a room would kill me. But I love the idea of sharing good wine and simple, beautiful food with wise people. Through the years a few pilgrims and even more prophets have knocked on my door and this is what I usually serve:

(for 6 diners)

FIRST MAKE THE RUB:

8 tbsp grapeseed oil

1 tbsp chilli oil

finely grated zest and juice of 1 lemon

3/4 tsp paprika powder (3/4 tsp means flat on top, not heaped)

3/4 tsp ground cumin

3/4 tsp ground coriander

3/4 tsp dried sweet basil

3/4 tsp dried oregano

3/4 tsp dried sage

1/2 tsp fennel seeds

1/2 tsp turmeric

1/2 tsp ground nutmeg

2 finely chopped cloves of garlic

Mix together in large mixing bowl

THE VEGETABLES:

500g pumpkin, cut into slices

3 red onions, peeled and quartered

6 miniature butternuts, halved

3 small aubergines, halved lengthwise

3 medium zucchini, halved lengthwise

12 medium asparagus

18 cocktail tomatoes

1 tbsp honey

fresh thyme

fresh rosemary

coarse seasalt

olive oil

Place vegetables in mixing bowl, gently cover with rub

Line one or two baking trays with foil, place pumpkin and onions on tray(s)

Bake in oven a 170˚C (fan) for 10 minutes

Remove from oven and add butternuts, aubergines and zucchini

Bake for 25 minutes more

Remove from oven, brush vegetables with remaining rub,

add asparagus and tomatoes

Bake for 5 to 6 minutes more until tomato skins just start to burst

Remove from oven, drizzle honey over vegetables and season with salt and pepper

Bake for 5 minutes more

TO SERVE:

Divide vegetables between 3 large plates

Garnish with fresh thyme and a few rosemary sprigs

Drizzle lightly with some olive oil if preferred

Sprinkle with some coarse seasalt, not too much!

Place the three large plates on table in line with opposite chairs

Set a dining plate at each seating, now you have 3 rows of 3 plates

Add one more plate with thick slices of country bread and some soft cheese made by dedicated people on a farm near you

Open some good wine and call your guests to the table

GRILLED SOURDOUGH BREAD WITH CHICKPEA YOGHURT SPREAD + WATERCRESS SALAD

Few things are as beautiful and enjoyable as bread, toasted or grilled in some or other way, topped with a variety of flavours, colours and textures. Here we have creamy, crunchy and chewy all together, a feast in a few steps. And the pan-fried beets turn these open sandwiches into a royal picnic.

SPREAD:

1 (440g) can of chickpeas, drained

100g thick yoghurt

2 tbsp olive oil

2 tsp apple cider vinegar

1/4 tsp paprika powder

finely grated zest of 1/2 lemon

seasalt

freshly ground black pepper

Use food processor and purée first 5 ingredients together

Stir in zest and season with salt and pepper

SALAD:

2 medium beets

1 tbsp grapeseed oil

seasalt

freshly ground black pepper

4 tbsp olive oil

1 tbsp honey

juice of 1/2 lemon

pinch of ground cumin

18 baby cocktail tomatoes

1 small cucumber

50g watercress

12 basil sprigs with small leaves for crowning the salad

Peel beets, cut in half and slice thinly

Heat oil in pan and fry beets for 2 minutes on each side

Remove from pan and season lightly with salt and pepper, keep aside

Whisk olive oil, honey, lemon juice and cumin together

Season lightly with salt and pepper

Slice tomatoes lengthwise into halves, add to dressing

Slice cucumber lengthwise into quartes, removes seeds

Cut into slices, add to dressing

Add watercress and gently toss salad together

TO SERVE:

6 slices of oval sourdough bread

few tbsp grapeseed oil

Brush bread with oil on both sides

Grill in hot griddle pan until golden on both sides

Spoon Chickpea Yoghurt Spread on top of each slice

Place bundles of salad on top

Garnish with slices of fried beetroot and fresh basil sprigs

DEEP LONGING PASTA CAKE WITH LOTS OF GREENS

I first made this cake during an obsession with one of the many unrequited loves that define my time on this earth. Since then, this cake has reappeared after each novel filled with intense romantic suffering, each lavish historical television drama and each full-volume Rachmaninoff piano concerto erupting from the cupboard. Bake it, serve it, eat it, dream of noblemen, princesses, towering manor houses, white horses and dark clouds. Then have a good cry.

ROCKET PESTO:

35g fresh rocket

1/3 cup pumpkin seeds

1 clove of garlic

1/3 cup parmesan, finely grated

1/4 cup grapeseed oil, add some extra oil if needed

seasalt

freshly ground black pepper

Place first 5 ingredients in bowl and mix into a paste with hand blender

Season with salt and pepper

FOR THE CAKE:

500g shell pasta

seasalt

100g fresh baby spinach

100g fresh watercress

1/4 cup fresh cream

sesalt

fresh ground back pepper

olive oil, garlic oil or pecan oil

extra parmesan

Cook pasta in salted water until al dente, drain

Break spinach and watercress into small pieces and heat in saucepan with a few tablespoons of water

Drain and season lightly with salt

Stir wilted greens together with pesto and cream into pasta

Taste and season with salt and pepper

Press into greased 22cm springform pan

Bake in oven at 170˚C (fan) for 30 minutes

Let cool completely before removing from pan

Cut into slices, cover with foil and reheat in oven just before serving

Drizzle with oil just and sprinkle with grated parmesan

RED ONION + ROSÉ RISOTTO

Love a good risotto, a small portion on a beautiful plate is one of my favourite ways to start a meal. This version is made with red onions and Rosé (a great combination), topped with oven-roasted slices of beetroot. (Try to find the variety with the beautiful white and red lines.) Instead of butter that is traditionally used to give the risotto a shiny finish, I use mascarpone to add extra creaminess. Take great care not to overcook the risotto! It should be soft to the bite, but still keeping the shape of each grain of rice. I used Lautus De-Alcoholised Rosé, a perfect new addition to my kitchen!

(6 small servings or 4 more generous portions)

3 medium beets

4 tbsp grapeseed oil

2 red onion, roughly chopped

2 cloves of garlic

1 1/4 cup Arborio rice

500ml vegetable stock

400ml Lautus De-Alcoholised Rosé

3 tbsp finely grated parmesan

1 tbsp mascarpone

2 tbsp finely chopped chives

2 tbsp finely chopped Italian parsley

seasalt

freshly ground black pepper

Peel beets, cut into halves and then into thin slices

Toss with 1 tbsp grapeseed oil and arrange on baking tray lined with foil

Bake in oven at 170˚C (fan) for about 15 minutes, season lightly with salt and keep warm

Heat 3 tbsp grapeseed oil in saucepan and fry red onions for 1 minute over medium heat

Add Arborio rice and fry for 1 more minute, stirring continuously

Add some stock and stir until all liquid has been absorbed

Repeat until all stock has been used, continue process with Rosé

If more liquid is needed before risotto is perfectly cooked, add some water

Stir in Parmesan and mascarpone

Remove from heat, taste and season carefully with salt as needed

Stir in a third of the chopped herbs

Spoon onto plates, top with slices of beetroot

Garnish with more of the chopped herbs

HAKE FILLETS WITH MUSSEL + MUSHROOM CRUMBLE

A flavourful, special dish for a grand and festive occasion that would traditionally call for a red meat main course.

(2 servings)

CRUMBLE:

1 small onion, chopped

1 tbsp grapeseed oil

1 tbsp butter

150g portabellini mushrooms, finely chopped

1 tin of mussels, finely chopped (retain oil)

1 tbsp dried breadcrumbs

1 tbsp parmesan

1 heaped tbsp finely chopped fresh parsley

seasalt

freshly ground black pepper

Heat onions with oil and butter in pan

Stir fry for 2 minutes

Add mushrooms and stir until cooked

Add mussels and oil from tin

(Add 1 or 2 tbsp white wine if more liquid is needed)

Stir in breadcrumbs

Remove from heat and stir in parmesan and parsley,

mixture should be crumbly

Season lightly with salt and pepper, keep warm

HAKE FILLETS:

4 hake fillets of about 120g each

1 tbsp grapeseed oil

2 tbsp butter

juice of 1/2 lemon

fresh herbs or micro herbs

Heat oil and 1 tbsp butter in pan over medium heat

Add fillets and fry until just cooked

Season lightly with salt and peper

Carefully place on 2 plates

Spoon crumble over

Heat 1 tbsp butter and lemon juice in same pan

Stir over high heat until it starts to bubble

Spoon over fish

Garnish with herbs

TORTILLAS WITH FRIED AUBERGINE

My fundraising suggestion for all those who do not want burgers or pies or meat-filled sandwiches. These may look familiar, but the taste is new and fresh! I first made these to feed a large group of people in a doable way, but they have become a staple in the house and never disappoint, the variations are limitless.

(This recipe is for 6 generous servings)

1 medium red onion

2 tbsp red wine vinegar

4 medium aubergines

a few tbsp grapeseed oil

seasalt

1 tin Cannellini beans, drained

1 tbsp honey

finely grated zest of small lemon

1 or 2 tbsp olive oil

freshly ground black pepper

1/2 tsp dried chilli flakes

3 tbsp finely chopped fresh parsley

1 cucumber

18 cocktail tomatoes

100g Feta

6 large tortilla wraps

baking paper

kitchen rope or ribbon

Cut onion into very thin slices, mix with vinegar and let stand for 2 hours

Heat enough grapeseed oil in pan to just cover the bottom

Thinly slice aubergine into circles and fry over high heat until golden brown on both sides

Season lightly with salt and keep aside

Mash beans with fork in mixing bowl

Add honey, olive oil, zest, chilli flakes and parsley, mix into a paste

(I often add the flesh of 1 baked garlic bulb)

Season with salt and pepper and keep aside

Cut cucumber lengthwise in half, remove seeds and cut into squares

Add to onions

Cut tomatoes into quarters and add to onions and cucumbers

Add crumbed Feta, season salad mixture very lightly with salt

Heat one tortilla for a few seconds

Spread 1 tbsp of bean paste over the center

Arrange 4 of 6 slices of aubergine on top

Spoon some salad over

First fold bottom over filling, then sides

Cover bottom half with strip of folded baking paper and tie with rope of ribbon

HADDOCK CAKES

For years I believed haddock was an orange fish, never knew they smoked it and these days probably use some ungodly method to get the colour that bright. ANYWAY, I love these cakes, they are great as part of a main course, served with grilled vegetables or quinoa with lots of fresh herbs. Left-overs make for lovely sandwiches for which I use ciabatta, fresh rocket, watercress and lemon mayonnaise.

500g young potatoes, cooked or steamed with skins

500g haddock

200g hake

3 tbsp grapeseed oil

1 large onion, chopped

1 red or yellow bell pepper, finely chopped

2 tbsp milk

2 tbsp chopped fresh parsley

1 tbsp chopped fresh dill

finely grated zest of 1 lemon

1 large pickled gherkin, finely chopped

1 egg

1 tbsp sour cream or yoghurt

seasalt

freshly ground black pepper

1 heaped tbsp self raising flour

grapeseed oil for frying

Place fish on lined oven tray, drizzle with 1 tbsp grapeseed oil

Bake in warm oven for a few minutes until just cooked

Let cool and flake in large mixing bowl

Heat 2 tbsp grapeseed oil in pan

Sweat onion and bell pepper over low heat until soft, add to fish

In a separate mixing bowl, mash potatoes with milk

Add to fish and mix

Stir in parsley, dill and zest

Whisk egg and sour cream together and add to fish

Add flour and stir until combined

Shape into medium-sized cakes

Fry in pan with oil until golden brown on both sides

PETIT POIS À LA FRANÇAISE

A painting on a plate, one of the most beautiful things ever to reach a dining table. I make this as a quick supper and serve it with freshly baked bread. Or in smaller quantities when I need a plate of true comfort on my own. It could possibly be served as a side dish but that would be sinful.

12 shallots

1 tsp butter

2 tbsp grapeseed oil

24 cos or gem lettuce leaves

1 kg petit pois, fresh or frozen

6 sprigs of thyme

6 stems of parsley

1 1/4 vegetable stock

extra fresh parsley

Peel shallots and cut lengthwise in half

Heat oil and 3 tsp butter in large pan

Add shallots and let simmer over low heat for 6 minutes

Add petit pois, thyme, parsley stems and 1 liter of stock

Turn up heat slightly until stock starts to simmer, let simmer for 7 minutes

Season lightly with salt and pepper

Spoon into serving dish of individual shallow bowls, leaving liquid in pan

Add remaining 2 tsp butter and 1/4 cup stock to pan

Reduce by 1/3 over high heat

Spoon over vegetables

Garnish with extra parsley

LENTIL + MUSHROOM BALLS IN TOMATO + BASIL SAUCE

Typical rehearsal food! Learning new music, experimenting with new sounds, working hard, laughing a lot and eating well, this is our sacred ritual before every new production. Unhealthy musicians with unhealthy lifestyles are ghosts from the past, we like to have natural, good-looking meals that are flavourful, satisfying and easy to prepare.

4 to 5 tbsp grapeseed oil

1 onion, chopped

2 garlic cloves, chopped

250g brown mushrooms, chopped

2 tins of organic lentils, drained

1/2 cup chopped fresh parsley

1/2 tsp ground cumin

1/2 tsp dried oregano

seasalt

freshly ground black pepper

1 egg, beaten

2 tbsp all-purpose flour

5 tbsp finely grated Parmesan

Heat 2 tbsp grapeseed oil in pan, let garlic and onion simmer over medium heat for 10 minutes

Add chopped mushrooms, turn up heat and fry until mushrooms are cooked

Combine lentils with onions and mushrooms in mixing bowl

Season with salt and pepper

Stir in egg

Stir in flour

Stir in Parmesan

Shape into small meatballs, about 18 (too large and they will fall apart!)

Heat 2 tsp grapeseed oil in pan, fry meatballs, 6 at a time, until golden brown on both sides

Keep warm

TOMATO + BASIL SAUCE

2 tbsp grapeseed oil

1 onion, chopped

2 garlic cloves, chopped

1 tin chopped tomatoes

1/2 glass red wine

seasalt

freshly ground black pepper

handful fresh basil, about 20g

extra fresh basil or parsley

Heat oil, onion and garlic in pan

Fry over medium heat until onion starts to soften

Add tomatoes, wine and sugar

Let simmer for 10 minutes

Finely chop basil, stir half the basil into sauce and simmer for 5 more minutes

Season with salt and pepper

Remove from heat and stir in rest of basil

Spoon sauce into 6 individual bowls or plates

Arrange lentil balls on top

Garnish with extra basil or parsley

SUMMER PENNE

I do not eat or serve paste too often, in my house it is an emergency dish when I get home after a show and need a really quick late-night bite or when guests overstay their welcome and a meal needs to appear. No nonsense, no rinsing, no sauces, just a large saucepan with pasta, some freshness and some comfort. This can easily be made for one person or a crowd. My personal favourite: penne with lemon juice, lemon zest, olive oil, parsley and Parmesan. Done! Happiness!

(6 portions)

1 tbsp grapeseed oil

18 cocktail tomatoes

900g penne pasta

seasalt

200g young spinach leaves

80g fresh rocket

2 tbsp green pesto, any kind

2 tbsp fresh cream

2 tbsp grated Parmesan

freshly ground black pepper

olive oil

balsamic reduction

extra Parmesan

Heat oil in pan and fry tomatoes until skins burst, keep aside

Cook pasta in lighly salted water until al dente (I often add some garlic oil)

When pasta is cooked, cover with lid and drain 95% of liquid

Turn down heat to very low, place pasta back on heat

Immediately stir in spinach and half the rocket

Stir in pesto, cream and grated Parmesan

Season with salt and pepper

Spoon into serving dish

Arrange rocket on top

Drizzle with olive oil and balsamic reduction

Top with slithers of Parmesan

TROUT FILLETS WITH SOFT BOILED EGG

A simple and inviting plate, inspired by one of my favourite Nantes meals. This is a good-looking and pleasing lunch for two, but can be an elegant fish course for four, simply double the number of beans and serve only one fillet per person, as I did on this occasion.

12 thin green beans

2 soft boiled eggs

4 trout fillets of about 90g each

seasalt

freshly ground black pepper

3 tbps olive oil

1 tbsp butter

juice of 1 lemon

handful of fresh herbs like watercress or basil

edible flowers

Place beans in saucepan with boiling water and let simmer for 90 seconds until bright green, remove from heat and keep aside

Season trout with salt and pepper

Heat oil in separate pan

Place fillets in pan, skin side up, cook over medium heat for 2 minutes

Carefully turn fillets skin side down, add butter and lemon juice

Add beans

As soon as fish is cooked, remove pan from heat

Arrange beans in the center of each plate

Place trout on top

Garnish with egg, herbs and flowers

Turn up heat to high, place same pan on heat and add wine

Let bubble for 30 seconds and spoon over fish

RUSTIC PIZZA IN A PAN

A mouthwatering, picturesque meal from a history book, famous novel or classic painting. I always imagine Roman soldiers or travellers, centuries ago, setting up camp somewhere in a great forest, making a fire and concocting a simple supper from what they could carry or find next to the road.

CRUST:

200g self raising flour

50g brown bread flour

1 tsp salt

2 tbsp grapeseed oil

1/2 cup fat free milk

Combine flours and salt in mixing bowl

Create a well in the center of the flour

Pour oil and milk into center

Use a fork and mix from the outsides towards the center

Use hands and shape dough into ball

Cover and leave to rest for 30 minutes

TOPPING:

350g zucchini, sliced into ribbons

2 tbsp grapeseed oil

1 tbsp olive oil

seasalt

100g mozzarella

mixed herbs, I use fresh basil, Italian parsley, coriander leaves and rocket

block of Parmesan

freshly ground black pepper

balsamic reduction

Heat grapeseed oil in pan and fry zucchini until golden brown, remove from pan and keep aside

Cut pizza dough in half, roll out to almost cover bottom of pan

Heat enough grapeseed oil to just cover bottom of pan

(over low to medium heat)

Place one pizza in pan and let cook until golden brown on bottom

Turn around and immediately break half the mozzarella over pizza

Arrange half the zucchini on top

Grate some Parmesan over

Cover with lid for 1 minute

Transfer pizza to plate

Top with fresh herbs and Parmesan shavings

Season with black pepper and drizzle with balsamic reduction

Repeat process to make second pizza

FRIED RICE

I use different kinds of rice, different vegetables, different herbs and a variety of spices and oils each time I concoct this bowl of comfort and joy. Whatever you find in the house can go into a rice dish, here the secret lies in a perfectly fried egg.

(4 servings)

3 tbsp grapeseed oil

300g zucchini, cut into thin coins

3 tbsp pecan oil

4 shallots, cut into thin slices

2 cloves of garlic, chopped

2 tbsp soy sauce

2 tbsp honey

2 pickled red chillies, cut into strips

1/2 cup cashew nuts

2 cup cooked brown rice

juice and grated zest of 1/2 lemon

handful of fresh cilantro, roughly chopped

4 eggs

extra grapeseed oil

3 spring onions, cut diagonally into thin slices

Heat half the grapeseed oil in a pan and fry half the zucchini over medium heat until golden brown

Repeat with rest of oil and zucchini, keep aside

Heat pecan oil in same pan and fry shallots and garlic until golden brown

Add soy sauce, honey, chillies and nuts, stirfry for 1 minute

Add rice, lemon juice and zest, stir until rice is heated through

Remove from heat, add zucchini and cilantro, spoon into 4 bowls

Wipe pan, add a little oil, place 4 cooking rings in pan and carefully break an egg inside each

Cover and let fry until white is set and yolk is still runny

Season with salt and pepper and place an egg on top of each bowl of rice

Use slices of spring onion to create a leaf or flower on top of each egg

Serve immediately

CANTEEN TOAST

When my career started a million years ago, the theatre in Cape Town - now the Artscape complex - had a staff canteen run by an army of angels, preparing the most heavenly toasted cheese and gherkin sandwiches. During rehearsals I had the same sandwich every single day until my waistline forced me into avoiding the canteen for months. I think a lot about the magic of those days and then treat myself (and whoever is around) to this version of that toasted sandwich.

(2 servings)

2 eggs

2 tbsp milk

seasalt

freshly ground black pepper

4 thick slices country bread

2 tbsp grapeseed oil

6 large sweet & sour gherkins

80g grated Cheddar (Yes, it’s a lot!)

about 3 tbsp balsamic reduction

handful of fresh rocket leaves

Beat eggs and milk together

Season generously with salt and pepper

Heat grapeseed oil in pan over medium heat

Dip bread into egg mixture

Place bread in pan, a few seconds on each side

Remove bread from pan before it starts to brown, place on work surface

Remove pan from heat, lower heat

Slice gherkins lengthwise in half

Arrange on two slices of bread

(Cut gherkins to size to cover bread completely)

Place Cheddar on top

Season with black pepper

Place rocket leaves on top, drizzle with balsamic reduction

Cover with remaining two slices of bread

Return pan to heat, place sandwiches in pan, press down

Turn over as soon as bottom sides turn golden brown

Remove from pan when other sides have browned

Cut into halves and top with extra rocket leaves

Lightly drizzle with more balsamic vinegar

MUSHROOM BURGERS

A perfect and flavourful alternative to the exhausting and ageing process of digesting red meat. The shallot marmalade has changed lives. (This recipe is for 2 large burgers or 4 cocktail burgers)

SHALLOT MARMALADE:

500g shallots (or small onions), cut into 1 cm thick rings

1 small red chilli, finely chopped

1/2 cup brown sugar

2 tbsp balsamic vinegar

1 tsp seasalt

1/2 tsp freshly ground black pepper

1/2 tsp nutmeg

1/2 tsp ground ginger

1 cinnamon stick

1/2 cup dried cranberries

3 oranges slices, cut into cubes

3/4 cup water

Heat ingredients in saucepan

Cover (not completely) and let simmer over low heat for 90 minutes

Let cool

Refrigerate in airtight container

BURGERS:

4 large brown mushrooms

4 tbsp grapeseed oil

seasalt

freshly ground black pepper

4 thick slices country breadÂ

4 small buffalo mozzarella balls

12 young spinach leaves

8 tbsp onion marmalade

4 bamboo skewers

Heat 2 tbsp grapeseed oil in pan and fry mushrooms until cooked but still firm

Season lightly with salt and pepper, keep warm

Heat 2 tbsp grapeseed oil in a second pan and roast bread slices until golden on both sides, make sure bread does not too dry or tough

Cut slices into halves, making sure which parts will fit on top of which parts

Arrange 3 spinach leaves op top of each of the 4 bottom parts

Spoon shallot marmalade on top

Place mushrooms on top with cavities facing upwards

Break mozzarella and arrange pieces on top of mushrooms

Season with black pepper

Top with bread

Insert skewers to hold burgers together

FRIED MUSHROOM WITH BROWN RICE CONFETTI MOULDS

2 cups brown rice

2 cups vegetable stock

2 cups red or white wine (or water if prefered)

2 cups water

1/2 tsp ground cinnamon

1 tsp ground turmeric

1 tbsp brown sugar

4 tbsp grapeseed oil

seasalt

freshly ground black pepper

1 red bell pepper, seeded and finely chopped

1 medium onion, finely chopped

1 medium aubergine, chopped

pinch of nutmeg

6 large brown mushrooms

1 tbsp butter

2 tbsp Greek of double cream yoghurt

seasalt

freshly ground black pepper

2 tbsp finely chopped parsley

extra chopped parsley for garnish

Cook 2 cups brown rice with vegetable stock, 2 cups wine, 2 cups water,

cinnamon, turmeric and brown sugar until there is no more liquid

Remove from heat, season lightly with salt and pepper and cover until needed

Heat 2 tbsp grapeseed oil in large pan and fry onion, pepper and aubergine over medium heat

Season with nutmeg, salt and black pepper

Remove from heat, cover and keep warm

In another pan, heat 2 tbsp grapeseed oil

Slice mushrooms in thick slices and add to pan

Add butter and fry until golden brown on both sides, keep warm

Heat pan with onion mixture, add 6 small cups of rice (enough for 6 servings)

Add yoghurt and 2 tbsp parsley, stir, taste and adjust seasoning

Lightly oil a teacup or small mould and fill with rice mixture, press down

Turn out on one side of a dinner plate and add slices of 1 mushroom

Repeat and garnish with extra parsley and drizzle with any liquid from frying pan

BOOK OF LIFE SALAD

This is what Aunt Gesie used to say: Once a day you should have two greens and one bright colour on your plate, only then can you start dreaming of a long life!

DRESSING:

1/2 cup olive oil

1 tbsp honey

juice and finely grated zest of 1/2 lemon

1 tsp French mustard

seasalt

freshly ground black pepper

Whisk first four ingredients together

Season lightly with salt and pepper

Cover and let stand for at least 60 minutes

SALAD:

140g extra fine green beans

1 tbsp grapeseed oil

18 red cocktail tomatoes

seasalt

freshly ground pepper

a few handfuls of young spinach leaves (about 140g)

100g soft goat cheese

Cover beans in boiling water and let stand for 1 minute

Drain beans and pat dry

Heat grapeseed oil in pan

Add beans and tomatoes and fry until tomato skins burst

Remove from heat and season with salt and pepper

Arrange spinach on large serving plate

Arrange warm beans and tomatoes on top

Break goat cheese and scatter over salad

Heat salad dressing in pan until it just starts to bubble

Spoon warm dressing over salad and serve immediately

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BROWN RICE AND LENTIL PAELLA

1 1/2 cup brown rice

1/2 cup wild rice

1 cup brown lentils

750ml white wine

1l water

1 tsp seasalt

1 teaspoon mild curry powder

1 tbsp brown sugar

1/4 tsp ground nutmeg

1 large onion, chopped

1 red bell pepper, chopped

1 orange bell pepper, chopped

1 cup young tomatoes, halved

1 cup canned red kidney beans, drained

1 tbsp soy sauce

2 tbsp olive oil

1/2 cup fresh parsley, chopped

In a large saucepan, heat first 10 ingredients

Let cook over medium heat for 15 minutes

Add onion and peppers and let simmer until rice is cooked

Add water as needed

Stir in tomatoes, beans, soy sauce, olive oil and parsley

Season with freshly ground black pepper

SPICY HONEY ROASTED VEGETABLES

400g young potatoes

400g butternut

200g carrots

1 large onion

9 tbsp grapeseed oil

3 tbsp honey

1/2 tsp ground cumin

1/2 tsp ground cinnamon

1/2 tsp nutmeg

1/2 tsp paprika

1/2 tsp chilli flakes

1 yellow bell pepper, seeded and cut into small squares

6 large cocktail tomatoes

200g broccoli florets

seasalt

freshly ground black pepper

handful of fresh parsley, chopped

Cut potatoes in half, do not remove skin

Peel butternut and cut into cubes, more or less the same size as potatoes

Cut carrots into similar sizes

Peel onion and cut into 6 wedges

Arrange on baking tray and drizzle with 4 tbsp grapeseed oil

Bake in oven at 170˚C (fan) for 30 minutes

Whisk rest of oil with honey, cumin, cinnamon, nutmeg, and chili flakes, keep aside

Remove vegetables from oven and add pepper and tomatoes

Drizzle with honey mixture and gently toss

Place back in oven for a further 10 minutes

Remove from oven, add broccoli

Place back in oven for a further 10 minutes

Remove from oven, season to taste with salt and pepper

Spoon into serving dish and garnish with parsley

POTATO + SPINACH PIE WITH RUSTIC OIL CRUST

A hearty pie with an unusual, breadlike crust. The recipe might look like a lot of work, vegetables in the oven, vegetables in a pan, roux in a saucepan and dough in a mixing bowl, but it can all be done simultaneously without trauma. For a special occasion, arrange slices of pie in deep plates and spoon onion soup around.

FILLING:

500g baby potatoes with skins

200g carrots

4 tbsp grapeseed oil

1 large onion, chopped

2 cloves of garlic, peeled and finely chopped

1 medium red of orange bell pepper, chopped and seeds removed

1 tbsp balsamic vinegar

1 tbsp soy sauce

4 large brown mushrooms, roughly chopped

200g baby spinach

sea salt

freshly ground black pepper

2 heaped tbsp fresh parsley, chopped

1 tbsp butter

1 heaped tbsp flour

1 cup milk (more or less!)

80g mature Cheddar, grated

pinch of nutmeg

Cut each potato into 8 pieces and cut carrots into slightly smaller pieces

Arrange on baking tray and drizzle with 2 tbsp grapeseed oil

Bake in oven at 170˚C (fan) for 25 minutes, season with salt and peppr and let cool

Heat onion, garlic and pepper in pan with 2 tbsp grapeseed, vinegar and soy sauce

Let simmer until onion is translucent

Add mushrooms and let simmer for a few minutes

Tear spinach leaves in half and add to pan, stir until wilted, add parsley, season with salt and pepper

Heat butter and flour in small saucepan and stir over medium heat until paste forms

While stirring, add a little bit of milk at a time and cook until thickened,

sauce should be creamy, but not runny!

Stir in cheese and nutmeg, season lightly with salt

Combine roasted vegetables, spinach mixture and sauce in mixing bowl, cover

CRUST:

3 cups plain flour

3/4 cup grapeseed or olive oil

1/3 cup natural yoghurt

a few tbsp milk

Sift flour into mixing bowl

Make a well, add oil and yoghurt, mix together with fork

If dough is too dry, add milk, a tablespoon at a time

Shape dough into a ball

Cut dough into 2 parts, one part slightly smaller

Roll out larger part as thin as possible

Line bottom and sides of 23cm pie tin

Spoon filling into crust

Roll out smaller piece of dough

Brush edges of bottom part with milk

Place second part on top and seal all around with a fork, cut off excess dough

Make a small cross in the center and brush top with milk

Bake in the middle of oven at 165˚C (fan) until cooked and golden brown, about 25 minutes

Let rest for 10 minutes (crust will soften a bit) and serve hot

Note: There will be dough left, cover and refrigerate to make Pie Crust Cookies. Roll out dough, cut into rounds, sprinkle with cinnamon sugar,

spoon jam onto one half, fold over, seal and bake for a few minutes.

OVEN BAKED HAKE WITH LEEKS, ASPARAGUS AND HERBS

600g leeks

5 tbs grapeseed oil

300g asparagus

800g hake fillets

seasalt

freshly ground black pepper

juice of 1/2 lemon

1 tbsp butter

freshly ground black pepper

2 tbsp fresh basil, chopped

2 tbsp fresh chives, chopped

2 tbsp fresh mint leaves, chopped

Cut leeks lengthwise in half

Arrange on large oven tray and drizzle with 2 tbs grapeseed oil

Bake in oven at 170˚C (fan) for 15 minutes

Place asparagus in mixing bowl and toss with 1 tbsp grapeseed oil

Remove leeks from oven, add asparagus

Return to oven and bake for 7 minutes

Drizzle hake fillets with 2 tbsp grapeseed oil and season with seasalt

(I often use a Himalayan salt mixture with garlic and chilli flakes)

Remove vegetables from oven and season with salt

Arrange hake fillets on top and return to oven for 12 minutes

Remove from oven and transfer fish and vegetables onto serving dish

or individual plates

Place oven tray on plate, add butter and lemon juice to the pan juices,

let bubble over high heat for 1 minute

Spoon over fish

Season with black pepper

Top with herbs