Editor Chad January has your weeknight suppers sorted with these five-ingredient crowd-pleasers, plus meals you can make in under 15 minutes.

Piri-piri mussels 

Serves 4-6 

  

Ingredients

FOR THE PIRI-PIRI SAUCE  

2 red peppers, seeded and charred 
6 cloves garlic, chopped 
6-8 red chillies, halved and seeded 
2 Tbsp smoked paprika  
20g coriander, plus extra for serving 
1 lemon, zested and juiced 
½ cup canola oil
salt and milled black pepper   

FOR THE MUSSELS  

2 onions, chopped 
2 cloves garlic, chopped 
½ cup cream
1 kg half-shelled mussels  
1 lemon, cut into wedges, for serving 
6 Portuguese rolls, for serving 
handful fresh coriander, for serving  

Method

1. Slice peppers and blitz with garlic, chilli, paprika, coriander, lemon zest and juice, and oil. Season and set aside. 
2. Heat oil in a large pan and sauté onions for 5 minutes. 
3. Add garlic and cook for 1-2 minutes. 
4. Add 1 cup of piri-piri sauce and cream, and season. 
5. Bring sauce to a simmer, add mussels, and cover with a lid. 
6. Cook for 4-5 minutes and add an extra squeeze of lemon juice. 
7. Serve immediately with crusty rolls, lemon wedges, coriander and extra piri-piri sauce on the side.

Foodie Fact  

Peri-peri, piri-piri and peli-peli all mean juicy prawns dripping in a zesty hot sauce – it just depends which part of the world you’re in. Here, we’ve gone with Mozambican piri-piri. 

Pizza bianco 

Serves 4 • Total Time 35 Min 

Ingredients

500g assorted tomatoes, halved or quartered 
1 focaccia  
1 tub buffalo mozzarella, torn 
Fresh basil, for serving 
Balsamic vinegar, for serving  

Method 

1. Preheat oven to 180°C. 
2. Arrange tomatoes on a greased baking tray. Drizzle with oil and season. Roast for about 15 minutes or until tomatoes have blistered. 
3. Brush focaccia with oil and heat in the oven for 2-3 minutes. 
4. Top focaccia with roasted tomatoes, chunks of mozzarella and fresh basil leaves. 
5. Season generously and drizzle with balsamic vinegar and olive oil before serving. 

Heads Up!  

Oil, salt and pepper have been omitted from the ingredient lists of the five-ingredient meals since these are items you’re likely to have in your pantry. If you’re out of leftover cooked meat, then opt for another protein such as sliced chorizo, chopped ham or canned tuna.  

Reuben sarmies 

Serves 4 

Ingredients

2 Tbsp red wine vinegar 
2 tsp Dijon mustard  
salt and milled black pepper 
8 slices rye, sourdough or ciabatta, sliced and buttered 
1 cup leftover cooked meat, sliced (chicken, pork, lamb or beef) 
1 red onion, sliced 
½ jar sliced or grated beetroot, drained
2 cups grated mature cheddar  
micro herbs, for serving 
white cocktail onions, for serving  

Method

1. Whisk vinegar and mustard together and season. 
2. Place four slices of bread, butter-side down, on a board and layer with meat, onion, beetroot and cheese. Drizzle with mustard dressing. 
3. Top sandwiches with remaining bread slices and toast in a hot pan or sandwich press until cheese has melted. 
4. Secure sandwiches with a wooden skewer and garnish with micro herbs and cocktail onions. Serve immediately.

Herby grilled lamb chops 

Serves 4 • Total Time 20-25 Min 

Ingredients

8 lamb rib chops  
1 tsp coriander seeds, crushed 
2 lemons, 1 zested and juiced and 1 cut into wedges, for serving 
¼ cup barbecue sauce 
4 sprigs fresh rosemary or thyme  

Method

1. Drizzle lamb chops with oil and season well. 
2. Rub with crushed coriander – seeds, lemon zest and juice. Set aside to marinate for 10 minutes. 
3. Place lamb chops over medium-hot.. coals and cook for 6-8 minutes per side, or according to your preference. Baste regularly with barbecue sauce.
4. Serve chops with lemon wedges and garnish with fresh herbs. 

Bulk It Up  

Serve with creamy mash, a side salad or cheesy braaibroodjies.  

Chicken and corn nachos 

Serves 4 

Ingredients

3 Tbsp butter 
2 cans (410g each) corn kernels, drained and rinsed 
4 tsp paprika 
1 tsp chilli flakes 
2-3 jalapenos, sliced 
handful fresh parsley or coriander, chopped 
3 chicken breast fillets, sliced 
glug olive oil 
salt and milled black pepper 
300g halloumi, sliced 
240g corn nacho chips 
handful fresh rocket 
2 avocados, cubed or sliced 
lime wedges, for serving  

Method 

1. Heat butter in a pan and fry corn for 2 minutes. 
2. Add 1 tsp paprika, chilli flakes, jalapeno and fry for another 2 minutes. Set aside and stir through herbs. 
3. Drizzle chicken with oil, season, and rub with remaining paprika. 
4. Heat a griddle pan over a high heat and grill chicken for about 3 minutes per side or until cooked through. Set aside. 
5. Add halloumi to the pan and grill for 2-3 minutes per side until golden. 
6. Divide corn, chicken, halloumi and nacho chips between serving bowls. 
7. Top with rocket and avo, and serve with lime wedges.