Throwing out leftovers is a thing of the past! You’ll think twice before throwing out your wilted herbs once you’ve tried this Persian baked omelette.

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
6 spring onions, finely sliced
1 cup parsley, chopped
2 cups chives, finely chopped
1 cup coriander, finely chopped
1 cup dill, finely chopped
¼ tsp turmeric
8 eggs, beaten
½ cup full-cream yoghurt
2 tbsp flour
¼ cup dried cranberries, roughly chopped
½ cup walnuts, chopped
2 tbsp olive oil

METHOD
1. Preheat oven to 180°C.
2. Mix together the spring onions, herbs and turmeric.
3. Whisk together the eggs, yoghurt and flour. Add this to the herb mixture and season. Then stir in the cranberries and walnuts.
4. Heat the olive oil in an ovenproof pan over high heat. Add the mixture to the pan and immediately turn the heat down to medium.
5. Cook for 5 minutes, then transfer to the oven for 15 minutes.
6. This can be served immediately or cooled.

Recipe & styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

Keen to get in on being sustainable and grow your own herbs at home? Check out our basic herbs 101 guide!

The post Persian baked omelette with wilted herbs appeared first on MyKitchen.

Potatoes are perhaps one of the most versatile veggies! These crispy herbed potatoes are a simple yet perfect side or ingredient to add with your meal.

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
6 large potatoes, peeled and cut into wedges
Vegetable oil, to deep-fry
2 cloves garlic, peeled and chopped
2 sprigs rosemary, chopped
2 sprigs thyme, chopped
Sea salt and black pepper

METHOD
1. Cook the potatoes in boiling water for 10–15 minutes, until parcooked. Drain and set aside to cool to room temperature.
2. Heat the oil to 180°C. Fry the potatoes until golden and crispy, 15 minutes.
3. Place the garlic and herbs in a bowl and add the warm potatoes. Season with salt and pepper, and toss to coat.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Serve your mains with these crispy herbed potatoes appeared first on MyKitchen.

With stone fruit season fast approaching, we’re already coming up with all sorts of amazing ways to cook with them. This recipe is perfect for when you are having people over, because let’s be honest, who can resist a rack of lamb ribs with a sticky sauce?

SERVES 4 // COOKING TIME 110 min

INGREDIENTS
For the ribs
1 kg lamb ribs
20g rosemary, chopped
10g thyme, chopped
10g parsley, chopped
3 cloves garlic, peeled and crushed
1 lemon, zest and juice
60 ml olive oil
2 tsp salt
1 tsp pepper
For the sauce
5 plums, quartered
1 onion, peeled and sliced
2 cloves garlic, peeled and crushed
1 tbsp peeled and grated ginger
230g brown sugar
375 ml water
2 tbsp teriyaki sauce
2 tbsp soy sauce
1 tsp sesame oil
1 lemon, juice
2 tsp chilli flakes

METHOD
1. Preheat oven to 180°C. Place the ribs on a baking tray.
2. Mix the rest of the ingredients thoroughly, then spread the mixture over the meat.
3. Roast for 1 hour. Remove from the oven and cover with foil, then cook for another hour. Meanwhile, place all the sauce ingredients in a pot.
4. Simmer for 30 minutes, until thick, then blitz with a hand blender.
5. Remove the ribs from the oven, cut into pieces and serve with the spicy plum sauce.

The post Herbed lamb ribs with spicy plum sauce appeared first on MyKitchen.