Red curry baked hake 

SERVES 4 | TOTAL TIME 20–25 MIN 

Method
Butter 2 tbsp
Olive oil 1 tbsp
Red thai curry paste 2 tbsp
Garlic, sliced 4 cloves
Tomato paste 1 tbsp
Sugar 2 tsp
Lemon, juiced and zested 2
Coconut cream or coconut milk 1 can
Hake fillets, skin removed
Salt and coarsely ground black pepper
Fresh coriander, chopped ¼ cup

FOR SERVING 
Asparagus, blanched 1 punnet
Baby spinach, wilted handful
Sesame seeds, toasted 1 tbsp
Radishes, sliced 3–4 

Method

1. Preheat the oven to 180°C. 
2. Heat the butter and oil in a large ovenproof skillet. 
3. Sauté the curry paste and garlic for 2 minutes.
4. Stir through the tomato paste and sugar and cook for 3–4 minutes. Add a splash of water if the paste is dry.
5. Stir in the coconut cream or coconut milk and lemon juice.
6. Nestle the fish into the sauce, cover with a lid and bake for 12–15 minutes or until cooked through.
7. Remove the fish from the oven, season well and top with coriander.
8. Serve the hake with wilted greens and garnished with the sesame seeds and fresh radish.

Crispy calamari and watermelon with a mint, lime and chilli salad dressing 

SERVES 4
TOTAL TIME 15-20 MIN  

Method
FOR THE CALAMARI
Calamari rings or tubesand tentacles, defrosted 500g
Salt and coarsely ground blackpepper
Fresh coriander 2 tbsp
Vegetable oil for frying Cornflour ½ cup 

FOR THE DRESSING
Fresh mint leaves ½ punnet
Fresh coriander leaves ½ punnet
Red chilli, seeds removed 2
Limes, juiced and zested 2
Olive oil ¼ cup 

TO SERVE
Fresh rocket 2 handfuls
Watermelon, rind removed and cubed ½
Exotic tomato medley, halved 1 punnet
Spring onion, thinly sliced 2 

Method

1. Pat down the calamari with kitchen paper to remove excess moisture.
2. In a bowl, toss the calamari with the seasoning and coriander.
3. Heat the oil in a large pan.
4. Dip the calamari into the cornflour, shake off any excess and shallow or deep-fry in hot oil for about 3–4 minutes or until cooked through and golden. Drain on kitchen paper.
5. Blitz the mint, coriander, chilli, lime zest, lime juice and olive oil until it reaches the consistency of a dressing. Season well.
6. Arrange the rocket in a serving bowl and top with the watermelon, tomatoes and spring onion. Sca er over the crispy calamari. 
7. Drizzle the salad with the dressing just before serving and toss through to coat.

Herb and chilli butter-basted roast chicken 

SERVES 4
TOTAL TIME 50 MIN  

Method
FOR THE ROAST CHICKEN
Butter, softened ½ block
Fresh parsley leaves ¼ cup
Fresh mint leaves, chopped 2 tbsp
Red chilli, deseeded and chopped 3
Garlic, chopped 2 cloves
Salt and coarsely ground black pepper
Whole chicken, giblets removed 1Lemon, juiced 1

FOR SERVING
Wilted greens like spinach, green beans and sugar snap peas
Lime or lemon wedges

Method

1. Preheat oven to 200°C.
2. Combine the butter, herbs, chilli and garlic and divide into 4 parts. 3. Season the chicken. Use your fingers to loosen the skin slightly from the flesh. Be careful to keep the skin intact.
3. Rub 1 portion of the herb butter under the skin.
4. Smear another portion of the herb butter over the skin to coat the entire chicken.
5. Place the chicken in a lined deep baking dish and roast for 40–50 minutes or until cooked.
6. Melt the remaining 2 portions of herb butter in a pan along with the lemon juice. Use this melted lemon butter to baste the chicken every 15 minutes while it roasts.
7. Serve the chicken on a bed of wilted greens with lime wedges on the side.

Chicken and seared stone fruit salad with whipped feta 

SERVES 4 | TOTAL TIME 35 MIN  

Ingredients
Chicken breasts, sliced 4
Olive oil 2 tbsp
Salt and coarsely ground black pepper
Fresh chives, chopped 2 tbsp
Smoked or regular paprika 2 tbsp
Garlic, chopped 2 cloves
White wine vinegar ¼ cup
Sugar 2 tbsp
Red onions, sliced 2
Peaches or nectarines, halved or quartered 6-8
Feta 2 rounds
Plain yoghurt ½ cup
Lemon, juiced 1
Olive oil 2 tbsp
Fresh coriander, chopped 2 tbsp
Baby spinach 2 handfuls
Pita breads, charred 4

Method

1. Preheat the oven to 200°C.
2. Add the chicken, oil, seasoning, chives, paprika and garlic to a bowl and toss.
3. Arrange the chicken in a single layer on a greased baking tray and bake for about 15-20 minutes or until cooked.
4. Bring the vinegar and sugar to a boil in a saucepan for 2–3 minutes and stir until the sugar dissolves.
5. Pickle the red onions by placing them in a bowl, pouring over the warm vinegar syrup, seasoning well and covering with clingfilm. Set the red onions aside for 15 minutes, then uncover and cool completely.
6. Fry the peaches or nectarines in a pan, flesh side down, with a bit of oil or butter for about 3-4 minutes. Set aside.
7. Blitz the feta, yoghurt, lemon juice, olive oil and coriander until smooth and thick. Season with black pepper.
8. To serve, arrange the baby spinach on a platter and top with the chicken, stone fruit and pickled red onions. Top with dollops of whipped feta and the charred pita breads.