We love these little BBQ chicken buns by MasterChef SA runner-up Siphokazi Mdlankomo. They make a great dinner party treat!

MAKES 12 // COOKING TIME 1 hour

INGREDIENTS
3 tbsp tomato sauce
3 tbsp chutney
2 tbsp vegetable oil
2 tbsp vinegar
2 tbsp spicy chicken soup powder
1 tbsp smoked paprika
2 tsp peeled and grated ginger
2 tsp crushed garlic
4 chicken thighs
1 kg ready-made bread dough

METHOD
1. Preheat oven to 200°C.
2. Mix all seasoning ingredients and rub over the chicken. Place in a roasting tin, cover with foil and cook for 30 minutes. Remove foil and cook for a further 10–15 minutes. Set aside to cool.
3. Shred the chicken and mix with the pan juices.
4. Divide dough into 12 portions and roll to form discs. Spoon a little shredded chicken into the centre of each disc, fold over the sides and shape into a ball.
5. Cook the buns in a steamer for 10–15 minutes, until cooked through. Serve with coleslaw.

Styling: Luisa Hayes
Photography: Juliette Bisset

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Braai snack alert! Set these pulled chicken sliders up outside when you have friends over and everyone can just grab and eat as they get hungry.

SERVES 8 // COOKING TIME 20 min

INGREDIENTS
Olive oil
1 shallot, peeled and finely diced
2 cloves garlic, peeled and crushed
1 tsp cumin
1 tsp coriander
½ tsp chilli flakes
½ tsp smoked paprika
½ cup chutney
¼ cup smoked chipotle Tabasco
3 tbsp Worcestershire sauce
1 rotisserie chicken (bones discarded, meat shredded)
16 cocktail rolls
Coleslaw, to serve

METHOD
1. Heat a glug of olive oil in a small pot over medium heat. Fry the shallot, garlic, cumin, coriander, chilli and paprika for 3–5 minutes, until fragrant.
2. Add the chutney, Tabasco and Worcestershire sauce, and bring to the boil. Simmer the sauce for 5–8 minutes or until reduced by ⅓.
3. Add the shredded chicken and coat evenly in the sauce.
4. Serve on rolls with coleslaw.

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Did you know that butter beans are a low-density energy food? This means that they have a low-calorie count relative to their serving size! Add more of them to your diet to help you maintain a healthy weight. We love serving our butter bean and sweet potato pot with couscous or quinoa. Yum!

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
3 tbsp olive oil
2 tbsp butter
2 onions, peeled and chopped
2 carrots, peeled and chopped
10 sprigs thyme
3 cloves garlic, peeled and sliced
2 tbsp tomato paste
3 × 400g tin butter beans
400g tin chopped tomatoes
6 sweet potatoes, cut into chunks
150 ml barbecue sauce

METHOD
1. Heat oil and butter in a pot over medium heat. Cook onions and carrots until slightly tender.
2. Add the leaves of 6 thyme sprigs and the garlic, and cook for 1 minute. Stir in the tomato paste and cook 1 more minute.
3. Add beans, tomatoes, sweet potatoes and barbecue sauce, and simmer for 20 minutes.
4. Garnish with extra thyme.

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Give your guests a bar snack they can get excited about this holiday season. These little baby pizzettes should do the trick. Feel free to add your own favourite toppings and set out a variety of options to suit everyone’s tastes.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the bases
2 cups self-raising flour
1½ tsp baking powder
1 tsp salt
1 tsp origanum
2 cloves garlic, peeled and crushed
250g plain yoghurt
For the toppings
2 chicken fillets, cut into strips
2 tbsp olive oil
1 tbsp BBQ spice
100g streaky bacon
Ready-made tomato pizza sauce
250g mozzarella, grated
1 green pepper, thinly sliced

METHOD
For the bases
1. Preheat oven to 200°C.
2. Place all the ingredients in a food processor and pulse until a dough forms.
3. Turn out the dough on to a floured work surface and knead for a minute to bring it together.
4. Cut the dough into 6 pieces. Dust them with flour and roll out to the size of side plates.
5. Heat a griddle pan over high heat and cook each base for 1–2 minutes on each side.
For the toppings
1. Brush the chicken with olive oil and rub with BBQ spice. Fry until just done.
2. Grill the bacon until crispy.
3. Top each base with a smear of tomato sauce and a handful of cheese. Add chicken, bacon and green pepper. Bake for 8–10 minutes until golden brown.
4. Slide on to a board and serve.

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