Classic retro favourites are on trend at the moment.
Ditch the chips when serving steak and opt for that retro classic – the baked potato. Serve with a dollop of creamy chive topping. Combine 250ml (1 cup) sour cream with 45ml (3 tbsp) chopped fresh chives, a squeeze of lemon juice and ½ chopped red chilli. Season well with salt and freshly ground black pepper. A quick spice rub instantly makes any tray of roasted vegetables that bit more special. Combine a selection of root vegetables with either diced pumpkin or butternut. Combine 60ml (¼ cup) olive oil, 5ml (1 tsp) dried oregano, 5ml (1 tsp) paprika, 5ml (1 tsp) ground cumin and 2,5ml (½ tsp) dried coriander. Season well with salt and freshly ground black pepper, and spoon over the vegetables before baking.
COOK’S TIP
This mix is just as delicious rubbed over a whole chicken before roasting. To spruce up a couscous salad, simply add the zest of 1 lemon, 100g chopped cashew nuts, 5ml (1 tsp) chopped fresh rosemary and season well. Toss in the salad with olive oil and a squeeze of lemon juice.
