vegetable lasagne 230113. Picture: Bongiwe Mchunu


Serves 6-8

500g butternut, cubed

2 brinjals, sliced

60ml olive oil

salt and pepper

400g ricotta cheese

1 egg

250ml peas

125ml basil

60ml parsley

700g tomato passata

250g lasagne sheets

250g mozzarella cheese, grated

60m grated Parmesan cheese

Put the butternut in one roasting pan and the sliced brinjals in another one. Sprinkle with olive oil and season with salt and pepper. Put the trays in the oven at 180°C for 20-30 minutes until cooked. The brinjals will be ready before the butternut. Remove and set aside.

Put the ricotta, egg, peas, basil and parsley in a processor and pulse until smooth. Season well.

Spread a layer of passata in the base of a 24x24cm ovenproof baking dish. Cover with a layer of lasagne noodles. Cover the lasagne with the cooked brinjals. Spread with half the ricotta mixture.

Add another layer of lasagne. Spread with tomato passata. Add the butternut.

Add another layer of lasagne and passata.

Sprinkle with mozzarella and Parmesan.

Cover with a piece of greased baking paper, then with foil. Bake at 180°C for 40 minutes.

Remove the paper and foil and return to the oven for 10 minutes until the cheese is golden.

Stand for 10 minutes before serving.


Serves 4-6

200g egg noodles

80ml soy sauce

30ml sweet chilli sauce

30ml brown sugar

30ml lime juice

30ml peanut oil

250g firm tofu, cubed

2 carrots, julienned

1 small red pepper, thinly sliced

1 small yellow pepper, thinly sliced

1 red onion, cut into thin wedges

125g broccoli, blanched

15ml chopped ginger

10ml chopped garlic

60ml chopped coriander

Put the noodles in a bowl and cover with boiling water. Set aside to soften.

Combine the soy sauce, sweet chilli sauce, brown sugar and lime juice.

Drain the noodles and add half the sauce, mix well and keep warm.

Heat the oil in a wok or non-stick frying pan and fry the tofu until light golden. Remove and set aside.

Add the carrots, peppers, onion and broccoli to the pan and stir fry for a minute. Add the ginger and garlic and fry for another 1-2 minutes. Return the tofu to the pan.

Add the remaining sauce and heat through.

Put the noodles in a serving dish and top with the vegetables and tofu. Sprinkle with coriander and serve.


Serves 4-6

250ml bulgur wheat

500ml boiling water


30ml olive oil

1 red onion, chopped

1 green pepper, diced

10ml chopped garlic

1-2 red chillies, seeded and chopped

5ml ground cumin

5ml ground coriander

400g can chopped tomatoes

2 x 400g cans of cannellini beans, drained and rinsed

salt and pepper

Spiced bulgur

15ml olive oil

5ml ground cinnamon

60ml chopped coriander

Put the bulgur wheat in a bowl and pour over the water. Cover and set aside for 30 minutes.

Pour into a sieve and allow to drain well.

CHILLI: Heat the oil in a pot and fry the onion, green pepper, garlic and chilli until soft. Add the spice and fry. Add the tomatoes and beans and season well. Simmer for 15-20 minutes until reduced.

In the meantime prepare the bulgur. Heat the oil and fry the onion until soft.

Stir in the cinnamon and cook for a few seconds. Add the drained bulgur and heat through. Mix in the coriander.

Serve with the chilli.


Makes 12

2 potatoes, peeled and cut into small cubes

2 carrots, peeled and cut into small cubes

30ml olive oil

1 onion, chopped

1 stalk of celery, finely chopped

2-3 baby marrows, finely diced

15-20ml curry powder

250ml frozen peas, defrosted

salt and pepper

60ml chopped coriander

2 x 500g rolls of short crust pastry

beaten egg

Put the potatoes and carrots in a pot of hot water and simmer until tender, then drain.

Heat the oil in a pan and fry the onion, celery and marrows. Add the curry powder and fry for a few minutes.

Add the potatoes and carrots and fry, making sure all the vegetables are coated with the curry. Add the peas and season well. Stir in the coriander. Cool completely.

Roll out the pastry on a floured surface and cut out discs about 12cm in diameter. Brush the edge of the pastry with egg.

Pile filling in the centre of the pastry. Bring the edges together and pinch to seal. Crimp the edges.

Place the pies on a baking tray and brush with beaten egg. Bake at 200°C for 20-30 minutes until the pastry is golden brown.

Remove and serve hot or cool.

* If you have a pot lid with a sharp rim which measures about 12cm in diameter, use that to press out the pastry.