Who doesn’t love a juicy bake for dinner? With winter almost here, it’s time to take out your trusty ovenproof dish and whip up this Spanish fish casserole.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
1 red onion, thinly sliced
2 garlic cloves, thinly sliced
1 tsp chilli flakes
2 tsp paprika
2 tbsp chopped parsley
½ cup black olives
400 g tin chopped tomatoes
1 cup baby tomatoes
1 green pepper, sliced
¾ cup vegetable stock
½ cup tomato puree
1 tbsp lemon juice
2 tsp sugar
2 hake fillets

METHOD
1. Preheat oven to 180°C.
2. Heat some oil in a pan over medium. Fry the onion for 5 minutes, until soft and slightly golden.
3. Add garlic, chilli flakes, paprika and parsley. Fry for 2 minutes, until fragrant.
4. Add the olives, chopped tomatoes, baby tomatoes, green pepper, vegetable stock, tomato puree, lemon juice and sugar. Simmer for 20–25 minutes, until the sauce has thickened and reduced.
5. Transfer to a casserole dish and nestle the hake fillets in the tomato sauce. Bake for 15 minutes, until the fish is cooked through.

Recipe: Jezza-Rae Larsen
Styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Have a flair for international flavour? Check out this Mexican enchilada bake for even more winter comfort food!

The post Spanish fish casserole appeared first on MyKitchen.

It’s time to bust out your trusty oven-proof dish for this juicy and budget-friendly apple cider chicken casserole. Gather the fam!

SERVES 6 // COOKING TIME 1 hour 30 min

INGREDIENTS
6–8 chicken pieces
2 tsp paprika
1½ tbsp mustard
2 garlic cloves, minced
¾ cup apple cider
1 tbsp honey
2 tbsp lemon zest
2 cups chicken stock
1½ cups water
1 cup brown rice
2 tsp dried mixed herbs
4 thyme sprigs
2 tbsp butter
1 onion, chopped
1 cup baby tomatoes
2 beetroots, cooked and chopped

METHOD
1. Preheat oven to 180°C.
2. Season the chicken with paprika, salt and pepper. Heat some oil in a pan and brown the chicken for 4 minutes on each side. Remove from the pan, and brush all over with mustard.
3. Heat some more oil in the pan and fry the garlic for 2 minutes. Add the cider, honey and lemon zest, and fry for 3 minutes.
4. Add the stock, water, rice and herbs. Boil for 3 minutes.
5. Transfer to a casserole dish and add the chicken. Cover and bake for 30 minutes.
6. Dot the chicken casserole with butter, add remaining ingredients and bake, uncovered, for 20 minutes, until cooked.

Recipe: Jezza Rae Larsen
Styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Chicken is such a versatile ingredient and can be enjoyed with so many flavours! Just take our bone broth braised lemon chicken recipe.

The post Budget-savvy apple cider chicken casserole appeared first on MyKitchen.

Prepare this sausage and bean bake in advance so that you can just grab a portion from the freezer, pop it in the oven and have dinner on the table in no time!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
1 onion, finely chopped
500 g beef sausages
1 cup tomato relish
1 tin butter beans, drained
Handful micro basil

METHOD
1. Heat some oil over high heat and sauté the onions until translucent. Add the sausages and fry until well browned.
2. Add the tomato relish and allow to reduce for 5 minutes. Season to taste.
3. Mix through the butter beans and transfer to an ovenproof dish. Cool to room temperature, cover and freeze.
4. Defrost in the fridge overnight and bake at 200°C for 25 minutes. Serve with micro basil.

Recipe & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder // HMimages.co.za

Keen to switch it up? This white fish bake works well too.

The post Meal prep dinner with this sausage and bean bake appeared first on MyKitchen.