7 dishes
SCHOOL-NIGHT DINNERS
1 Chilli-tomato chicken livers with basmati rice
2 Ham and cheese croquettes with honey and mustard mayo
3 Broccoli and coconut-milk soup with spicy roasted chickpeas
4 Flatbread with sesame-tofu skewers, home-made hummus and crunchy salad
IT’S THE WEEKEND, BABY!
5 Yoghurt-marinated lamb curry with polenta wedges
6 Coffee and Turkish delight cocktail
7 Pear, rosemary and blue-cheese tart
8 Matcha-coconut panna cotta
CHILLI-TOMATO CHICKEN LIVERS WITH BASMATI RICE
Serves 4 – 6 EASY 50 mins
WHAT YOU NEED CHILLI-TOMATO SAUCE
2 tbsp olive oil
1 onion, peeled and diced
2 garlic cloves, peeled and grated
1 tbsp red wine
2 x 400g tins whole cherry tomatoes
1 tsp white sugar
1 tsp smoked paprika small handful fresh thyme leaves + extra sprigs, to garnish
salt and freshly ground black pepper, to taste
CHICKEN LIVERS
1 tbsp olive oil
1kg chicken livers, cleaned
100ml peri-peri sauce
salt and freshly ground black pepper, to taste
300g basmati rice, cooked according to packaging instructions
HOW TO DO IT
1 For the chilli-tomato sauce, heat the 2 tbsp olive oil in a medium saucepan. Add the onion and fry over medium-high heat until soft and translucent, about 5 minutes. Add the garlic and red wine, then cook until the liquid has reduced slightly, about 1 minute. Add the cherry tomatoes, sugar, smoked paprika and thyme. Mix until well combined, then season to taste. Reduce the
