140g courgettes
140g aubergines
160g onions
70g green peppers
400g tomatoes (cheat and use a tin)
2 cloves crushed garlic
1 sprig thyme
half a bay leaf
3 tbsp olive oil
salt and pepper

Using a potato peeler, peel the courgettes along their length leaving alternate stripes of green skin about 1 cm all the way round to give a striped effect. Cut the courgettes and the unpeeled aubergines in half lengthwise. Slice them finely. Deseed the green peppers and cut into thin slices. Peel the tomatoes and cut into eight pieces. Slice onions finely. Heat half the olive oil in a frying pan and brown the onions, crushed garlic and green pepper. Add the aubergines and let them brown, then the courgettes, and finally the tomatoes. Season with salt and pepper. Put the whole mix into casserole, add thyme and bay leaf and bake covered with foil for 30 minutes in an oven preheated to 200°C. Serve hot or chilled.

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2 cups water
3 cups cubed pumpkin
1 ½ cups cauliflower
1 cup sliced cabbage
1 cup peeled, cubed tamarillo
½ cup sliced green beans
2 medium onions sliced
3 tbsp peanut butter
3 tbsp miso or marmite
1 tsp chopped ginger root
1 tsp chopped garlic
1 tsp cinnamon
2 whole cloves
2 bay leaves
1/2 tsp bouquet garnish

Put everything into a large pot. Simmer for 30 minutes. Take out bay leaves and cloves. Thicken with cornflour if necessary. Serve with rice and salad.

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1 cup chickpea flour
1 cup water
1 tsp baking powder
1 tsp chilli
1 tsp cumin
1 tsp ground ginger
1 tsp salt
1/2 tsp turmeric
fresh coriander leaves
finely chopped parsley
ground black pepper
squeeze lemon juice
a little garlic
steamed vegetables

Mix together all dry ingredients. Add liquids to make a smooth batter, not too runny. Any of the spices can be changed or left out according to your taste. Stir in very lightly steamed cauliflower or vegetables of your choice. Lift out coated veges and deep fry in clean oil until golden.

Chilli Sauce
4 or so ripe tomatoes
1 small onion
1 tsp chilli or 2 fresh chillies
lots of mint
ground black pepper and salt to taste

Blend together in a blender or kitchen whizz. You can also add cucumbers and green pepper.

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This is a savory dish that’s been in the family for generations. It’s a dream to make, and presents well in a large souffle dish with a little paprika sprinkled on top.

2 Eggs
440g can cream style corn
3/4 cup milk
2 tbsp flour
2 tbsp sugar (optional)

Beat eggs slightly add rest of ingredients and stir thoroughly. Pour into greased casserole. Bake 1 hour at 170°C or until set. Serves 6 to 8.

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A marvelous first or main course, or a lunch dish.

2 onions
3 tbsp butter
500g mushrooms
2/3 cup dry red wine
2 tbsp Worcestershire sauce
1/4 tsp sugar
1/8 tsp nutmeg
1/8 tsp cinnamon
salt and pepper
2 cups sour cream
2 cups cooked rice
sliced almonds
raisins

Gently fry onions minced in butter until they are softened. Add sliced mushrooms and cook for five minutes, stirring. Stir in red wine, Worcestershire sauce, sugar, nutmeg and cinnamon. Cook over moderate heat until the liquid is reduced by half. Add sour cream and heat through but do not let boil. Add salt and pepper to taste. Serve over cooked rice and garnish with almonds and raisins.