Instead of providing regular store-bought crisps and dip the next time you have people over, why not make this tomato salsa and tortilla chips recipe!

SERVES 6 // COOK TIME ± 45 mins

INGREDIENTS
2 cups tomatoes of different colours, halved
2 red onions, finely chopped
1 cup diced cucumber
1 jalapeño, sliced
50 ml red wine vinegar
100 ml extra-virgin olive oil
Juice and zest of 1 lime
Salt and pepper
2 yellow peppers, diced
2 avocados, cubed
20 g coriander, chopped
10 g basil, chopped
10 g mint, chopped
For the tortilla chips
6 tortillas, each cut into 8 pieces
2 tbsp olive oil
Paprika, to dust

METHOD
1. Preheat oven to 180°C.
2. Combine the tomatoes, onions, cucumber, jalapeño, vinegar, 70 ml olive oil, and lime zest and juice in a bowl. Season well.
3. Heat the remaining olive oil in a pan over high heat and cook the yellow pepper until soft and slightly charred. Add the pepper to the salsa. Leave to marinate for 20 minutes, then add the avo, coriander, basil and mint.
For the tortilla chips
1. Place the tortillas on a baking tray and lightly brush with olive oil. Sprinkle paprika on top and place in the oven for 10–12 minutes or until crisp.
2. Remove from the oven and serve with the salsa.

Low-carb but still packing all the flavour, this Mexican pulled chicken on brinjal steaks recipe is one for the healthy books!

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Try a different side for dinner tonight! Instead of having regular fries made from potatoes, why not try our yummy polenta fries?

SERVES 4 // COOK TIME 60 mins

INGREDIENTS
500 ml veg or chicken stock
250 ml polenta
70g butter
3 tbsp grated Parmesan
2 tbsp chopped chives
Zest and juice of 1 lime
Salt and pepper
250 ml flour
Vegetable oil, to deep-fry
Mayo or sour cream, to serve

METHOD
1. Bring stock to a simmer in a pot over medium heat.
2. Add polenta in a thin, steady stream, whisking constantly.
3. Reduce the heat to a gentle simmer and cook the polenta, stirring frequently, for about 15 minutes, until thick and smooth.
4. Remove from heat and whisk in the butter, Parmesan, chives, and lime zest and juice. Season.
5. Pour into a lightly greased baking tray. Place in the fridge to set for 2 hours, until firm.
6. Remove the polenta from the fridge and slice into fingers.
7. Season the flour with salt and pepper. Dust the polenta fingers with the flour. Deep-fry for a few minutes, until golden and crispy.
8. Serve with mayonnaise or sour cream.

Tomato salsa and tortilla chips are the perfect movie snack and are great for giving your guests something to nibble on before dinner.

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If you’re looking for a quick meal that is full of comforting flavours, our appetizing steak and chips with pepper sauce is sure to do the trick!

SERVES 4 // COOK TIME 45 min

INGREDIENTS
6 potatoes, cut into chips
80 ml vegetable oil
2 tsp salt, plus extra to season
4 flank steaks (±180g each)
80g butter
2 tsp cracked black pepper, plus extra to season
1 clove garlic, peeled and crushed
150 ml cream

METHOD
1. Preheat oven to 200°C and line a baking tray with foil.
2. Mix the chips with the oil and salt in a bowl. Place on the baking tray.
3. Bake for 35–45 minutes. Give a good shake after 25 minutes. (Be careful: if you do this before the chips have crisped up, they will simply break apart.)
4. Heat a pan to medium-high. Pop the steaks in the pan and cook for a few minutes on each side (see left for our guide to cooking times). Sprinkle with salt and pepper as you cook.
5. Shake around and slide the steaks out of the pan. Allow to rest for 10 minutes while you make the sauce.
6. Melt the butter and fry the pepper and garlic for a couple of minutes, until the butter starts to turn brown. Add the cream and simmer for 5–8 minutes to reduce.
7. Serve the well-rested steaks with the chips and pepper sauce on the side.

Whether you are craving a quick, delicious meal or you’re looking for a way to use up last night’s leftover roast beef, we’ve got the recipe for you- Shredded beef couscous.

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Try our crumbed fish fingers with matchstick chips for a hearty mid week meal! Cook with the fish of your choice, but make sure it’s a sustainable option!

SERVES 4 // COOK TIME 30 mins

INGREDIENTS
500 g white fish of your choice, skin removed
5 potatoes, peeled
3 eggs, beaten
1 cup dry breadcrumbs
Vegetable oil, to deep-fry
Sea salt and pepper

METHOD
1. Slice the kabeljou into 2 cm strips. Slice the potatoes into matchsticks.
2. Dip each strip of fish in the egg, then in the breadcrumbs. Set aside.
3. In a large, deep pot, heat the oil to 130°C. Fry the chips until golden and crisp. Drain on paper towel.
4. Increase the temperature of the oil to 180°C. Fry the fish fingers until golden and cooked through. Drain on paper towel.
5. Season the fish and chips and serve immediately.

Searching for a go-to, budget-friendly meal for the middle of the week? Then this 20-minute fish parcel recipe is for you! You’re welcome.

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Brussels sprouts are notorious for being everyones’ worst vegetable, and we want to fix that! So here are 7 ways to make Brussels sprouts delicious:

1. Creamy butternut & feta roast recipe
Heat 1 tbsp olive oil and fry 1 diced onion until soft. On a baking tray, arrange 400 g diced butternut and 300 g halved Brussels sprouts, then top with onion. Season well. Drizzle with 1 cup cream and crumbled feta. Bake at 180°C for 45 minutes until golden brown.

2. Sesame red slaw recipe
Thinly slice 1 red onion and 300 g Brussels sprouts. Top with ½ cup double-cream yoghurt, 2 tbsp honey, 1 tbsp toasted sesame seeds and 1 tsp Dijon mustard. Toss everything together to coat.

3. Ginger-thyme jam recipe
Blend 1 red onion, 3 red chillies, 5 garlic cloves and 1 thumb-sized piece of ginger in a food processor, then fry for a few minutes. Blend 500 g Brussels sprouts and add to the onion mixture. Then add 400 g sugar, 300 ml water, 100 ml red-wine vinegar, 50 ml pectin, 1 tbsp olive oil,  juice and zest of 1 lemon and a few sprigs of thyme. Bring to a simmer and cook for 1 hour, stirring often.

4. Balsamic skewers recipe
Combine ½ cup balsamic vinegar, ¼ cup honey, 4 sprigs thyme, 2 crushed garlic cloves and 1 tsp paprika. Pour into a dish. Thread Brussels sprouts on to skewers, then leave to marinate in the mixture for 15 minutes. Braai for 10 minutes a side. Pour leftover sauce into a pot and cook until it is reduced and sticky.

5. Beer- battered recipe
Blanch 300 g Brussels sprouts in boiling water for 5 minutes, then place in ice water for 5 minutes. Drain and pat dry. Mix 2 cup cake flour, cup cornflour, salt and pepper. Add beer, mixing continuously, until you have a thick paste. Dip Brussels sprouts into batter then deep-fry in hot oil for 3–5 minutes until crispy. Sprinkle with salt. Serve with ½ cup mayo mixed with 1 tsp chill sauce.

6. Paprika & garlic chips recipe
Preheat oven to 180°C. Remove the stems of the sprouts to separate the leaves. Place leaves on a baking tray and sprinkle with olive oil, paprika, garlic, salt and pepper. Roast for 15–20 minutes until crispy and golden brown.

7. Parmesan garlic roast recipe
Place 1 whole garlic bulb in foil, drizzle with olive oil and roast for 40 minutes at 180°C, until soft. Squeeze garlic out of skin and mix with 50 g grated Parmesan, 3 tbsp olive oil, salt and pepper. Combine with 300 g halved Brussels sprouts and tip into a roasting tin. Sprinkle with more Parmesan and bread crumbs. Roast at 180°C for 30–45 minutes until golden.

Photography: Unsplash

When life gives you lemons, make sure they don’t go to waste! We’ve compiled a list of of 10 lemon hacks you need to know that will help you get the most out of this handy citrus fruit.

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Make the classic favourite, fish and chips, in the comfort of your own home. Plus, it’s budget-friendly!

SERVES 4 / HANDS-ON 40 min

INGREDIENTS
250 ml flour
250 ml cornflour
½ tsp turmeric
Salt and lemon pepper
500 ml soda water
800g hake, divided in 4
5 potatoes, peeled
Vegetable oil, to deep-fry
Potato spice
1 lemon, cut into wedges

METHOD
1. Mix flour, cornflour, turmeric and a pinch of salt.
2. Whisk in the soda water until the batter is smooth.
3. Season the hake with salt and lemon pepper.
4. Cut the potatoes into chips and leave in a bowl of water while you heat the oil. Dry the chips and fry in batches until golden. Drain and sprinkle with potato spice.
5. Dip the fish in the batter and deep-fry until golden brown and crispy. Drain on paper towel.
6. Serve with lemon wedges.

Do you love tuna bake? Make this creamy and delicious one with a plain old box of Bacon Kips.

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