This is the perfect combination of potatoes and vegetables all cooked in one dish for a hearty dinner party or Sunday lunch. It is so tasty I could eat it as a supper on its own! You will need a shallow 2.4 litre/4 pint oven proof dish, about 23x30cm/9x13in.
Use any vegetables you like for this dish. Here Raymond Blanc uses fennel, red onion, violet artichokes, chicory and plenty of garlic cooked slowly to extract the sugars, giving a wonderful flavour and a soft melting texture. Each serving provides 846kcal, 30g protein, 55g carbohydrate (of which 25g sugars), 52g fat (of which 11g saturates), 16g fibre and 2.2g salt.
This easy peasy crunchy coleslaw makes a great side dish with roast meat, packed with fennel, red cabbage, beetroot and spring onions. Each serving provides 120kcal, 5g protein, 10g carbohydrate (of which 10g sugars), 5g fat (of which 3g saturates), 8g fibre and 0.1g salt.
People from Durban are very proud of their Bunny Chow and its heritage - a cheap curry from the depression era. The version here is made with meat, but you can substitute with red and white kidney beans.
You can either make the dough from scratch for this pizza, which takes no time at all, or for an even speedier method, buy soft tortillas and use these as a base for the pizza instead of making your own.
Risotto is such a quick and easy dish: the creamy rice is complemented here by the salmon and peas. Be careful not to overcook it, though, or it will be stodgy.