Family food in a flash

Mince and coconut milk curry

• 15ml oil
• 1 onion, chopped
• 1 thumb-sized piece of ginger, grated
• 1 clove garlic, finely chopped
• 350g mince
• 15ml hot curry powder
• 15ml tomato paste
• 200ml stock
• 200ml peas
• 200g cherry tomatoes, halved
• 200ml coconut milk
• 100ml fresh coriander, chopped
• 200ml peanuts, chopped
• Basmati rice to serve

1 Fry the onion in oil until glossy. Add the ginger and garlic, and fry for another minute; then add the mince, browning it and breaking it up with a spatula. Then add the curry powder and tomato paste and fry for another minute. Stir in the stock and vegetables, and cook until reduced – about 15 minutes.

2 Stir in the coconut milk, herbs and peanuts and heat through. Serve with rice.

Chakalaka shepherd’s pie

• 15ml oil

• 1 onion, chopped

• 300g mince

• 15ml tomato paste

• 1 tin chakalaka

• 250ml peas

• 2 large sweet potatoes

• 1 large potato

• 100ml full cream milk

• knob of butter

1 Fry the onion in oil until glossy. Add the mince to brown, breaking it up with a spoon or spatula. Season to taste with salt and pepper. Add the tomato paste and fry for another minute or two, then add the peas and chakalaka and simmer for 15 minutes – add a little water if the sauce seems too dry.

2 Peel and dice the root vegetables, boil in salt water until tender, then drain and mash with the milk until fine and fluffy and season with salt, pepper and nutmeg. Spoon the meat into an ovenproof dish, cover with a layer of mash and dot with butter. Bake in a preheated oven for 25-30 minutes until golden brown.

Sundried tomato bolognaise

• 200g sundried tomatoes
• 15ml oil
• 2 leeks, chopped
• 2 cloves garlic, finely chopped
• 1 carrot, grated
• 1 celery stick, chopped
• 300g mince
• 2 sprigs thyme, stripped of leaves
• 500g tagliatelle pasta
• parmesan cheese to serve

1 Reconstitute the sundried tomatoes by standing them in a jug with 250ml boiling water for 15 minutes. Heat the oil and fry the leeks, garlic, carrots and celery until glossy. Add the mince to brown, breaking the meat up with a spoon or spatula.

2 Using a stick blender, puree the tomatoes and then add to the mince mixture. Add the thyme and simmer slowly for 20 minutes. Cook the pasta as per the package instructions until al dente, mix it through the sauce and serve with parmesan cheese.

Stuffed tomatoes

• 8 large tomatoes
• 15ml olive oil
• 1 onion, chopped
• 1 red chilli, chopped
• 1 clove garlic
• 350g mince
• 100ml parsley, chopped
• 200ml cooked rice
• 2 eggs, beaten
• 100ml mozzarella cheese, grated

1 Slice off the tops of the tomatoes and hollow them out. Sprinkle salt over, and drain them upside down. Heat a pan and fry the onion in oil until glossy. Add the chilli, garlic and mince and fry until golden brown. Season with salt and pepper.

2 Remove the pan from the heat and stir in the parsley, rice and eggs. Spoon the mixture into the prepared tomatoes. Arrange in a baking tray with any extra filling, sprinkle with cheese and bake in a preheated oven at 180°C for about 30 minutes. Serve with French bread and salad.