Published on September 20, 2026

Discover Onezwa’s vibrant sorghum tabbouleh with grilled halloumi, a fresh, wholesome twist combining nutty grains, herbs and golden, salty cheese. Serves 4-6 (as a side)  Ingredients    1 cup sorghum 2 cups vegetable stock 1 cup finely chopped fresh parsley ½ cup finely chopped fresh mint 1 medium cucumber, diced 2 medium tomatoes, diced 1 […]

Published on September 16, 2026

We paired these with half a portion of Fehmz’s red chutney, the perfect kick of heat to complement the creamy potato filling.  Makes 50   Ingredients    For the filling:  9 potatoes, peeled and cubed Salt, to taste ½ tsp turmeric 1 large red onion, chopped 2-3 Tbsp ground green chilli paste 2 tsp cumin powder […]

Published on August 24, 2026

Dhal can be made thin and soup-like or kept thick and creamy – adjust to taste.    Ingredients   For the lentils: 2 cups red lentils (masoor dhal), rinsed until the water runs clear4 cups water + extra to thin out later if needed1 tsp salt For the tempering (vagaar): 2 Tbsp ghee (butter and […]

Published on August 14, 2026

 A great big pot of cheesy pasta with a healthy addition of broccoli. Perfect for dinners and in lunchboxes.   Serves 6  Ingredients   2 Tbsp canola oil 1 onion, finely chopped 2 cloves garlic, grated 3 Tbsp butter 3 Tbsp flour 2 cups milk 2½ cups vegetable stock Salt and milled pepper 2 tsp Dijon mustard 1 […]

Published on August 10, 2026

 A slice of this on a rainy day could cure any blues.  Serves 6-8  Ingredients   For the filling 2 potatoes, peeled 2 Tbsp butter 3 leeks, thinly sliced 1 Tbsp flour 1 tsp garlic powder 1 tsp paprika 5 large eggs, whisked 1 cup cream ½ cup milk 1 Tbsp chopped chives 1 Tbsp […]

Published on August 7, 2026

 Remove the bacon to make this a vegetarian feast!    Serves 4  Ingredients   For the roast butternut 1 large butternut ¼ cup olive oil Salt and milled pepper 1 tsp cinnamon ½ tsp nutmeg ¼ cup honey, warmed 8 sage leaves 1 clove garlic, thinly sliced    For the crispy quinoa ½ cup uncooked […]

Published on August 7, 2026

A slow roasting of veggies that results in a delicate crunch with lots of flavour.   Serves 4-6 (as a snack)  Ingredients  1 bulb garlic 1 green pepper 1 red pepper 1 red onion 2 packets (400g) baby roasting carrots, washed 1 lemon, thinly sliced 2 Tbsp honey Salt and milled pepper 10g tarragon 4 sprigs […]

Published on June 4, 2026

A hearty, spiced lentil soup, where pulses expand into a rich, comforting bowl perfect for feeding many on cold winter nights.  Moroccan lentil soup Serves 6-8    Ingredients   2 Tbsp olive oil 1 onion, finely chopped 2-3 celery stalks, finely diced 3 carrots, peeled and finely diced 3-4 cloves garlic, sliced 2 Tbsp harissa paste 2 […]

Published on June 2, 2026

A fibre-packed treat that tastes great without the added chocolate coating. Slice bars to your preferred size – these are 7x5cm.    Breakfast Muesli Bars Makes 12  Ingredients 4 (70g) medjool dates, pitted and finely chopped (or 70g chopped date block) 1 cup (250ml) boiling water 2 cups (220g) rolled oats ¼ cup (20g) cocoa ¼ […]

Published on May 26, 2026

Translating to “little rolls” or “little bundles” in Italian, these thinly sliced brinjals are grilled and wrapped around a creamy ricotta filling.    Brinjal Involtini Serves 4    Ingredients 2 brinjals (350g each), washed and trimmed at the top and bottom Salt and milled pepper 5 Tbsp olive oil Basil leaves, for serving For the filling 1 tub (340g) ricotta ½ cup (56g) […]