Chakalaka style twist on traditional Cornish Buns.


30 ml (2 Tbsp.) sunflower oil

1 onion, chopped

500 g beef mince

1 x 410 can Rhodes Quality Mild & Spicy Chakalaka

2 potatoes, peeled, chopped and boiled

salt and freshly ground black pepper

800 g (2 rolls) prepared puff pastry, thawed

1 egg, whisked

How to:
Heat the oil in a medium saucepan and fry the onions until soft and golden. Add the mince and brown. Add the Rhodes Quality Mild & Spicy Chakalaka and bring the mince to the boil. Add the potatoes, reduce the heat and simmer gently to heat through. Season to taste. Cool. Use a round saucer or cutter to cut out 12 rounds of pastry. Spoon a tablespoon of the Chakalaka mince on to the middle of each pastry round. Brush the edges with the egg. Close the circle to a semi-circle over the top of the mince and press the edges together to seal the filling inside. Place the pasties on a baking tray lined with baking paper. Bake in an oven preheated to 200° for 20 minutes, or until the pastry is golden and cooked through. Serve hot.

Recipe courtesy of Rhodes Food Group

 1 Pkt Fry’s Artisan Mediterranean Sausages
(6 x 50g), each cut into slices
 15ml (1 TBSP) oil
 ½ onion, sliced
 5ml (1 tsp) crushed garlic
 1 red bell pepper, sliced
 1 yellow bell pepper, sliced
 Salt and pepper to taste
 45ml (3 TBSP) tomato puree
 250ml (1 cup) grated vegan cheese
 500ml (2 cups) self-raising flour
 250ml (1 cup) water
 125ml (½ cup) soya milk
 Pinch salt
 30ml (2 TBSP) oil


1.Heat the oil in a pan and fry the onion, garlic and peppers until soft.

2.Add the sausage and fry for 2 minutes.

3.Stir in the tomato puree and season with salt and pepper.

4.Preheat the oven to 220C.

5.To make the dough, mix all the dough ingredients together and knead until a smooth dough forms.

6.Roll out the dough into a large circle with the dough being about 7mm thick.

7.Place the sausage filling in the middle of the dough and top with the grated vegan cheese.

8.Wet the edges of the dough with some water and fold the dough over to make a half circle and press or crimp it closed with your fingers.

9.Place on a greased oven tray and bake for 10 – 12 minutes or until browned.

10.Serve with salad.

11.You can make small calzones as well.

Recipe courtesy of

Julia Busuttil Nishimura's apple and ricotta frittelle

Traditionally eaten during Carnevale in Italy, these frittelle spiked with cinnamon, marsala and lemon, are irresistible any time of the year. They are incredibly light thanks to the ricotta, and since yeast is not needed here they come together within minutes. I’ve added sultanas to the batter, which add a lovely sweetness, but raisins or currants could be used instead. And a tablespoon of marsala is another good addition, if you have it.



200g full-fat ricotta

2 eggs

2 tbsp castor sugar

1 apple, coarsely grated

2 tbsp sultanas

1 tsp vanilla extract

pinch cinnamon

zest of 1 lemon

200g self-raising flour

vegetable oil, for frying

icing sugar, to dust

Cost breakdown

Full fat ricotta $3.44

Eggs $0.75

Apples $0.49

Sultanas $0.20

Vanilla extract $0.74

Cinnamon $0.01

Lemons $0.83

Total $6.46


1. In a large bowl, whisk together the ricotta, eggs and sugar until smooth. Stir in the grated apple, sultanas, vanilla, cinnamon and lemon and then add in the flour and mix until just combined. The batter needn’t be perfectly smooth. But it should be mixed well enough so no flour remains in the bowl.

2. Heat oil in a large saucepan or deep-fryer to 170C and spoon heaped tablespoons of the batter into the oil. Fry the frittelle in batches to avoid overcrowding the pan. Cook for 2 minutes on each side or until golden and cooked through. Drain on paper towel. Dust with icing sugar and serve warm.

Also try: Julia Busuttil Nishimura’s pantry spaghetti

Recipe courtesy of

Vegan lemon cheesecake


For the base

  • 30g coconut oil, plus extra for greasing
  • 100g blanched almonds
  • 100g soft pitted date

For the topping

  • 300g cashew nuts
  • 2 ½ tbsp agave syrup
  • 50g coconut oil
  • 150ml almond milk
  • lemons, zested and juiced


  1. Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hr. Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor. Grease a 23cm tart tin with coconut oil, then press the mix into the base and pop in the fridge to set (about 30 mins).

  2. Drain the cashews and tip into the cleaned out food processor. Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper to serve, then blitz until smooth. Spoon onto the base and put in the fridge to set completely (about 2 hrs). Just before serving, scatter over the reserved lemon zest.

Recipe courtesy of

Roasted Cauliflower and Red Chile Pizza

Cauliflower is rich in vitamin C and fiber, making this pie a better-for-you meal!

TOTAL TIME:hours 20 mins

Flour, for surface

1 lb. 

pizza dough, at room temperature

Cornmeal, for baking sheet


small cauliflower, thinly sliced

cloves garlic, thinly sliced

large leek, cut into thin half-moons

red chile, thinly sliced

1 tbsp. 

olive oil

Kosher salt and pepper

1 1/2 oz. 

Gruyère cheese, coarsely grated

Chopped parsley, for serving

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  1. Heat oven to 500°F (if you can’t heat the oven this high without broiling, heat to 475°F).
  2. On a lightly floured surface, shape the pizza dough into a 14-in. oval. Place on a cornmeal-dusted or parchment-lined baking sheet. 
  3. In a large bowl, toss cauliflower, garlic, leek, and chile with olive oil and 1/4 tsp each salt and pepper; fold in Gruyere. 
  4. Scatter cauliflower mixture over dough and bake until the crust is golden brown, 10 to 12 minutes. Top with parsley before serving.

PER SERVING: 370 calories, 9 g fat (2.5 g saturated), 15 g protein, 755 mg sodium, 59 g carbohydrate, 3 g fiber

Spinach and Artichoke Pizza
2 servings

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water) and are packed with protein. The kale-fennel salad with tahini dressing is a fresh, bright complement but is also delicious on its own. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.



  • ½ cup chickpea flour
  • 6 Tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • 3 garlic cloves, divided
  • 1 15-oz. can chickpeas, drained
  • 1 Tbsp. za’atar (or curry powder, chile powder, or frankly any other combination of mild dried ground spices)
  • 1 small bunch Tuscan kale, stemmed, leaves torn
  • 1 small fennel bulb, very thinly sliced crosswise
  • ¼ cup tahini
  • 2 Tbsp. fresh lemon juice


  • Whisk chickpea flour, 1 Tbsp. oil, a pinch of salt, and ½ cup water in a medium bowl. Let socca batter sit at least 10 minutes or up to 1 hour to let flour hydrate.

  • Meanwhile, heat 2 Tbsp. oil and 2 garlic cloves in a medium nonstick skillet over medium, tossing occasionally, until garlic is lightly browned, about 3 minutes. Add chickpeas and increase heat to medium-high. Cook, tossing occasionally, until chickpeas are lightly browned, 6–8 minutes. Add za’atar and toss several times to coat chickpeas; season with salt. Add kale and continue to cook, tossing occasionally, until kale wilts, about 2 minutes. Transfer to a medium bowl, add fennel, and toss to combine. Reserve skillet.

  • Finely grate remaining garlic clove into a small bowl. Whisk in tahini, lemon juice, 2 Tbsp. oil, and 2 Tbsp. water until thick and smooth. Season with salt.

  • Heat 1½ tsp. oil in reserved skillet over medium-high. Add half of reserved socca batter to center of skillet and tilt skillet so that it spreads out to a thin 6″–7″ pancake. Cook, undisturbed, until well browned and crisp underneath, 2–3 minutes (crank up the heat to high if needed to get crunchy edges and nice browning). Turn and cook just until lightly browned on second side, about 1 minute. Transfer to a plate. Repeat with remaining 1½ tsp. oil and batter.

  • Top each socca with chickpea salad. Drizzle with tahini sauce.

Recipe courtesy of