Cook the range

Everything else

• 30 ml olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 red pepper, chopped
• 900 g beef mince
• 5 ml salt, or to taste
• 1 (400 g) can diced tomatoes
• 1 (170 g) can tomato paste
• 500 ml beef broth
• 2 (400 g) cans kidney beans, drained and rinsed
• 15 ml Worcestershire sauce (optional)
• 15 ml brown sugar (optional)

Method

1. Sauté Aromatics: In a large pot or heavy-based pot, heat olive oil over medium-high. Add chopped onion and sweet pepper. Sauté for 5 minutes until softened. Add minced garlic and cook 1 minute more.
2. Brown Beef & Add Spices: Add beef mince. Cook, breaking it up, until browned. Drain excess fat. Stir in the Hot Masala and Mixed Herbs. Cook spices with the beef for 1-2 minutes, stirring, to bloom their flavour.
3. Simmer Chili: Stir in diced tomatoes, tomato paste, beef broth, drained beans, Worcestershire, and brown sugar. Mix well and bring to a boil. Reduce heat to low and cover partially. Let chili simmer for at least 30 minutes (or up to 1-2 hours on low), stirring occasionally.
4. Taste & Serve: Taste and adjust seasoning. Serve hot in bowls. Garnish with shredded cheddar, a dollop of sour cream, and chopped spring onions. Even better the next day as flavours meld.

Everything else

• 30 ml olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (400 g) diced tomatoes (with juice)
• 250 ml green beans, cut into 2.5 cm pieces (fresh or frozen)
• 1 can (400 g) cannellini or kidney beans, drained
• 1.2 litres vegetable or chicken broth
• 2 bay leaves
• 190 ml small pasta (ditalini, elbow macaroni, or small shells)
• Salt and pepper, to taste
• For serving: chopped fresh parsley and grated Parmesan

Method

1. Sauté Base Veggies: Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery. Cook, stirring occasionally, for about 8 minutes until vegetables begin to soften. Add the minced garlic and cook 1 minute more.
2. Simmer Soup: Stir in the canned tomatoes, green beans, drained beans, broth, bay leaves and Mixed Herbs. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes to allow flavours to develop.
3. Add Pasta: Stir in the small pasta. Cook the soup uncovered for an additional ~10 minutes, or until the pasta is tender. If the soup has thickened too much, add a bit more broth or water.
4. Season and Serve: Remove and discard bay leaves. Taste and season with salt and pepper as needed. Ladle into bowls and top with fresh parsley and grated Parmesan. Excellent with crusty bread on the side.

Everything else

• 450 g beef mince
• 225 g mild Italian sausage meat
• 1 small onion, finely chopped
• 120 ml chopped sweet pepper (green or orange)
• 5 ml olive oil (for sautéing)
• 5 ml Worcestershire sauce
• 1 clove garlic, minced
• 1 large egg, beaten
• 190 ml Italian bread crumbs
• 2 slices white bread, crumbled
• 15 ml milk
• 225 g shredded mozzarella cheese, divided (reserve 190 ml for topping)
• 60 ml grated Parmesan cheese
• 250 ml marinara sauce (plus an extra 1/2-190 ml for topping)

Method

1. Preheat & Prep: Preheat oven to 205 °C. In a frying pan, heat 5 ml olive oil over medium-high. Sauté the chopped onion and sweet pepper for 3-4 minutes until softened; remove from heat.
2. Mix Meatloaf: In a large bowl, combine beef mince, Italian sausage, the sautéed onion and pepper, minced garlic, Worcestershire sauce, oregano, basil, parsley, beaten egg, bread crumbs, crumbled bread, milk, half the mozzarella, and the Parmesan. Pour in 250 ml of marinara sauce. Using clean hands, mix everything until just combined (do not overwork the meat).
3. Shape & Top: Transfer the meat mixture into a baking dish. Shape it into a loaf (approximately 9x12.5 cm). Spoon the additional marinara sauce over the top of the loaf and spread it around.
4. Bake: Bake in the preheated oven for about 50 minutes. Remove from oven and sprinkle the reserved 190 ml shredded mozzarella evenly over the top. Return to oven and bake another 10 minutes, until cheese is melted and lightly browned and the meatloaf is cooked through (internal temperature ~70 °C).
5. Serve: Let meatloaf stand 5-10 minutes before slicing. Serve with a side of pasta or a green salad. Leftovers make great meatloaf sandwiches!

Everything else

• 190 ml vegetable oil (for roux)
• 190 ml cake flour
• 1 large onion, diced
• 1 large green pepper, diced
• 2 jalapeño peppers, seeded and chopped (optional)
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 500 ml okra, sliced (fresh or frozen)
• 340 ml amber beer (or more stock)
• 1.2-1.5 litres seafood stock (or chicken broth)
• 1-2 bay leaves
• 10 ml Worcestershire sauce
• 5 ml hot sauce (such as Tabasco)
• 450 g medium prawns, peeled and deveined
• 450 g firm white fish (snapper, catfish, or cod), cut into 2.5 cm chunks
• 450 g lump crab meat
• For serving: cooked white rice, chopped parsley, extra hot sauce

Method

1. Make a Dark Roux: In a large heavy pot, heat the oil over medium heat. Gradually whisk in the flour. Cook, stirring constantly, until the roux reaches a peanut-butter to milk-chocolate brown colour. This takes 20-30 minutes of careful stirring - do not burn it.
2. Add the Holy Trinity & Okra: Once the roux is a deep brown, immediately add the diced onions, sweet pepper, celery, garlic, and okra. Stir well. Cook for about 5 minutes, stirring often, until the okra is no longer slimy and the veggies soften.
3. Build the Broth: Pour in the beer (if using) and the seafood stock. Add Smoky Paprika, Cayenne, Mixed Herbs, bay leaves, Worcestershire sauce, and hot sauce. Bring to a boil, then reduce heat to medium-low and simmer uncovered for at least 1 hour. Skim any excess oil from the top if necessary.
4. Add Seafood: In the last 10-15 minutes of cooking, add the prawns, fish chunks, and crab meat. Simmer until prawns turn pink and opaque and fish is cooked through. Taste and adjust seasoning. Remove bay leaves.
5. Serve: Ladle the gumbo over steamed white rice in large bowls. Garnish with chopped parsley and serve with extra hot sauce on the side.

Everything else

• 900 g beef mince (can substitute turkey mince)
• 1 head green cabbage, chopped into bite-size pieces
• 500 ml celery, diced
• 500 ml onion, diced
• 1 green pepper, diced
• 2-3 cloves garlic, minced
• 1.5 litres beef broth
• 2 cans (400 g each) diced tomatoes (basil/oregano/garlic seasoned)

Method

1. Brown the Beef: In a large soup pot, brown the beef mince over medium-high heat until no longer pink. Drain excess fat. Add the diced onions, sweet pepper, and garlic and sauté 2-3 minutes until vegetables begin to soften.
2. Combine Ingredients: Add the chopped cabbage, diced celery, canned tomatoes (with their juice), beef broth, All-In-One and Mixed Herbs, salt, and pepper to the pot. Stir well to combine.
3. Simmer: Bring the soup to a boil, then reduce heat to low. Cover and simmer for about 1 hour, or until the cabbage is tender and the flavours have melded. Stir occasionally.
4. Taste and Serve: Taste and adjust seasoning as needed. Ladle into bowls. This soup is even better the next day as the flavours deepen. Serve with crusty bread if desired.

Everything else

• 450 g lamb mince (or beef mince for Cottage Pie)
• 1 onion, finely chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 250 ml frozen peas (and/or corn)
• 30 ml tomato paste
• 250 ml beef broth
• 5 ml Worcestershire sauce
• 1 litres mashed potatoes (see recipe in Sides chapter)
• 30 ml butter, melted (for topping)

Method

1. Cook Meat Filling: Preheat oven to 205 °C. In a large frying pan, brown the lamb mince over medium-high heat. Drain excess fat. Add onion and carrots; cook until softened (about 5 minutes). Stir in garlic and cook 1 minute. Add tomato paste and cook briefly. Pour in broth, Worcestershire, rosemary, and thyme. Simmer for 5-10 minutes until slightly thickened. Stir in the frozen peas. Season with salt and pepper.
2. Assemble Pie: Spoon the lamb mixture into a baking dish (about 8x8 or similar). Spread it evenly. Top with the mashed potatoes, starting around the edges to seal in the filling, then spread to centre. Use a fork to create texture on the potato surface. Brush melted butter over the potatoes.
3. Bake & Serve: Place dish on a baking sheet and bake for 20-25 minutes, until the potatoes begin to brown and the filling is bubbling at the edges. Let cool 10 minutes before serving.
4. 🥗 Salads & Light Bites
5. Fresher fare - beautiful plates that are light on effort but big on flavour.

Everything else

• 900 g beef chuck, cut into 2.5 cm cubes
• 45 ml cake flour (for dredging)
• 30 ml vegetable oil
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 30 ml tomato paste
• 1 litres beef broth
• 250 ml red wine (or additional broth)
• 2 bay leaves
• 3 potatoes, peeled and cut into chunks
• 250 ml sliced mushrooms (optional)

Method

1. Brown Beef: Season beef cubes with salt and pepper. Dredge in flour, shaking off excess. In a large pot, heat oil over medium-high. Brown the beef in batches, getting a good sear on all sides. Remove browned beef to a plate.
2. Sauté Aromatics: In the same pot, add onion, carrots, and celery. Cook 4-5 minutes until onion begins to soften. Add garlic and cook 1 minute. Stir in tomato paste and cook 1 more minute.
3. Deglaze & Simmer: Return beef to pot. Pour in red wine, scraping the bottom to release browned bits. Simmer 2 minutes. Add beef broth, bay leaves and Mixed Herbs. Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour.
4. Add Veggies: Add potatoes and mushrooms (if using) to the stew. Simmer uncovered for 30-45 more minutes, or until beef is fork-tender and potatoes are cooked through. Stir occasionally.
5. Finish and Serve: Remove bay leaves. Taste and adjust seasoning. Serve hot, garnished with fresh parsley if desired. This stew is even better the next day!
6. 🍖 Mains & Comfort Food
7. Hearty, satisfying centrepieces - the kind that bring everyone to the table.

Everything else

• 4-6 pieces bone-in chicken (drumsticks and thighs, or breasts cut in half)
• 2 eggs, beaten
• 250 ml milk (or buttermilk)
• Oil for frying (vegetable or peanut oil)

Method

1. Marinate (Optional): In a large bowl, whisk the beaten eggs with the milk. Soak the chicken pieces in this buttermilk-egg mixture for 1-2 hours (or overnight in the fridge) to tenderise and add moisture.
2. Prepare Coating: In a shallow dish or paper bag, combine the flour, cornflour, paprika, garlic powder, poultry seasoning, garlic salt, and pepper. Mix well.
3. Heat Oil: Pour oil into a deep fryer or large cast-iron frying pan to a depth of about 2.5 cm. Heat oil to 175 °C (175°C).
4. Dredge Chicken: Remove chicken from milk (let excess drip off). Dredge each piece in the seasoned flour mixture, coating thoroughly. For extra crunch, dip back into milk and dredge in flour again (double coating). Let coated chicken rest 5 minutes so the coating adheres.
5. Fry & Serve: Working in batches, carefully place chicken in the hot oil. Fry, turning occasionally, until deep golden brown and cooked through - about 10-12 minutes for smaller pieces and 14-16 minutes for larger pieces. Let drain on a wire rack or paper towels. Serve hot with gravy or hot sauce.

Everything else

• 2 racks baby back pork ribs (about 1.8-2.2 kg total)
• 30 ml olive oil (for coating ribs)
• 250 ml BBQ sauce (your favourite brand or homemade)

Method

1. Prep Ribs: Preheat oven to 135 °C. Remove the thin membrane from the back of each rack of ribs. Rub ribs all over with olive oil. In a bowl, mix together the dry rub spices. Generously coat the ribs with the rub, pressing it into the meat on both sides.
2. Bake Low and Slow: Place the rib racks, meaty side up, on a foil-lined baking sheet or in a roasting pan. Cover the pan tightly with foil. Bake in the preheated oven for about 2½ hours, until the ribs are fork-tender.
3. Glaze with Sauce: Increase oven temp to 220 °C (or turn on grill). Drain any liquid from the pan. Brush BBQ sauce generously over the tops of the ribs. Return ribs (uncovered) to the oven for about 10-15 minutes, until the sauce caramelises and glazes the ribs.
4. Serve: Let ribs rest 5 minutes, then cut between bones to separate. Serve with extra sauce on the side and plenty of napkins!

Everything else

• 1 pork shoulder (pork butt), about 1.8-2.2 kg
• 250 ml barbecue sauce, plus more for serving
• Soft sandwich buns, for serving
• Coleslaw (optional, for topping)

Method

1. Season Pork: In a small bowl, mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne. Rub this spice mix all over the pork shoulder.
2. Slow Cook: Place pork in a slow cooker. Add 120 ml water or broth. Cover and cook on Low for 8-10 hours (or High for ~5-6 hours) until the pork is fall-apart tender.
3. Shred Meat: Transfer cooked pork to a large bowl. Using two forks, shred the meat, discarding large fat pieces. Return shredded pork to the slow cooker. Stir in about 250 ml of barbecue sauce, tossing to coat the meat. Cover and heat on High for 15 minutes to warm through.
4. Serve: Pile the saucy pulled pork onto toasted buns. Drizzle with extra BBQ sauce. Top with coleslaw for a traditional pulled pork sandwich.

Everything else

• 450 g beef mince (or turkey mince)
• 500 ml mixed frozen vegetables (peas, corn, diced carrots)
• 1 can (420 g) diced tomatoes (with juices)
• 4 large flour tortillas (25 cm)
• For serving: A side salad (mixed greens) and/or air-fried chips

Method

1. Cook Beef Filling: In a frying pan over medium heat, heat 15 ml of oil. Add beef mince and cook, breaking it up, until no longer pink. Drain excess fat if needed. Add the dried All-In-One and Mixed Herbs, and salt and pepper. Stir to combine. Then add the mixed vegetables and cook for about 2 minutes, until veggies are just tender.
2. Add Tomatoes: Stir in the canned diced tomatoes (with juices). Let the mixture simmer for about 4 minutes, stirring occasionally, until the sauce thickens and flavours meld. Taste and adjust seasoning if necessary. Remove from heat.
3. Assemble Wraps: Warm the flour tortillas briefly in a dry pan or microwave to make them pliable. Spoon an even line of the hot beef mince filling across the centre of each tortilla. Fold in the left and right sides, then roll up into a burrito-like wrap. Place seam-side down.
4. Serve: Cut each beef wrap in half, if desired. Serve alongside a simple green salad and optional air-fryer chips for a complete quick meal.

Everything else

• 1.4-2.2 kg chuck roast (beef)
• 45 ml olive oil
• 2 whole onions, peeled and halved
• 6-8 carrots, unpeeled, cut into 5 cm pieces
• 250 ml red wine (optional)
• 750 ml beef broth

Method

1. Sear the Meat: Preheat oven to 135 °C. Generously season the chuck roast with salt and pepper. In a large heavy-based pot, heat the olive oil over medium-high heat. Brown the halved onions on both sides then remove. Toss and slightly brown the carrots then remove. Sear the seasoned roast on all sides until nicely browned.
2. Deglaze and Braise: With heat still on high, deglaze the pot with red wine (or an extra cup of beef broth), scraping up browned bits. Return roast to pot. Add enough beef broth to cover the meat halfway, then add the browned onions, carrots, and herb sprigs. Cover the pot with a lid and transfer to the preheated oven.
3. Slow-Roast: Roast for ~3 hours (for a 1.4 kg roast) or ~4 hours (for a 1.8-2.2 kg roast). The pot roast is done when it is fall-apart tender and can be easily shredded with a fork. Remove herb sprigs.
4. Serve: Slice or shred the beef and serve with the tender carrots, onions, and pan juices as a gravy.

Everything else

• 4 tenderised cube steaks (about 1 cm thick)
• 250 ml cake flour
• 5 ml baking powder (optional, for lighter breading)
• 2 eggs
• 250 ml buttermilk (or regular milk)
• Oil, for frying (enough for ~1 cm depth in pan)

Method

1. Prep Steaks: Pat cube steaks dry. Season on both sides with salt and pepper.
2. Breading Station: In one bowl, whisk eggs with buttermilk. In another dish, combine flour, baking powder, Steak Pepper and Smoky Paprika.
3. Bread Meat: Heat about 1 cm of oil in a large frying pan over medium-high to ~175 °C. Dip each steak in the flour mixture, then the egg/buttermilk mixture, then back into the flour, thoroughly coating again.
4. Fry Steaks: Carefully place breaded steaks in hot oil (cook in batches as needed). Fry about 3-4 minutes per side until golden brown and crispy. Remove to a paper-towel lined plate or wire rack.
5. Make Gravy & Serve: Pour off all but ~45 ml of the frying oil. Over medium heat, whisk in 45 ml flour. Cook roux for 1-2 minutes. Slowly whisk in 500 ml milk. Cook, stirring, until gravy thickens. Season generously with salt and black pepper. Pour gravy over the steaks. Serve with mashed potatoes or biscuits.

Everything else

• 250 ml diced potatoes, peeled
• 190 ml sliced carrots
• 120 ml butter, cubed (for roux)
• 170 ml chopped onion
• 120 ml chopped celery
• 120 ml cake flour
• 5 ml salt
• 380 ml chicken broth
• 190 ml whole milk
• 500 ml cooked chicken, cubed or shredded
• 120 ml frozen peas (or corn)
• 2 (22.5 cm) pie crusts (for bottom and top)

Method

1. Pre-cook Veggies: Preheat oven to 220 °C. In a saucepan, combine diced potatoes and carrots. Add water to cover and bring to a boil. Reduce heat and simmer ~8-10 minutes until just tender. Drain and set aside.
2. Make Filling: In a large frying pan, melt the butter over medium-high heat. Add chopped onion and celery; cook until softened (about 5 minutes). Stir in flour, salt, Mixed Herbs and Citrus Pepper to form a roux; cook 1 minute. Gradually whisk in chicken broth and milk. Bring to a boil while stirring. Cook until thick (about 2 minutes). Remove from heat. Stir in cooked chicken, drained vegetables, and the peas.
3. Assemble Pie: Fit one pie crust into a 22.5 cm pie plate. Pour the warm filling into the crust. Place the second crust on top. Trim excess and crimp edges to seal. Cut slits in the top crust for steam.
4. Bake & Serve: Bake for 35-40 minutes, until the top crust is golden brown and the filling is bubbling through the vents. Let the pot pie stand for 15 minutes before cutting. Enjoy warm.

Everything else

• 450 g raw prawns (medium or large), peeled and deveined
• 30 ml olive oil

Method

1. Preheat: Preheat oven to 205 °C (205°C).
2. Season Prawns: In a bowl, toss the cleaned prawns with olive oil, Citrus Pepper and All-In-One until evenly coated.
3. Roast: Spread the prawns in a single layer on a baking sheet. Roast in the preheated oven for about 8-10 minutes, or until the prawns turn pink and opaque. Do not overcook, as they can turn rubbery.
4. Serve: Enjoy as a protein by themselves, or use them to top salads, pastas, or rice. Done in literally 10 minutes!

Everything else

• 450 g large floury potatoes (about 2 large potatoes)
• 15 ml cooking oil (olive or vegetable oil)

Method

1. Prepare Potatoes: Preheat oven to 220 °C (220°C). Scrub potatoes clean (peel if desired). Cut each potato into thick wedges (about 6 wedges per potato). Try to keep wedges evenly sized for even baking.
2. Season Wedges: In a large bowl, toss potato wedges with the cooking oil, paprika, and steak seasoning until all wedges are well coated.
3. Bake: Line a baking sheet with parchment paper. Spread the seasoned wedges out in a single layer, not touching. Bake for about 35 minutes, flipping the fries halfway through (around 18-20 minutes in). Bake until fries are golden brown and crispy on the outside and tender inside.
4. Serve Hot: Remove and serve immediately - crispy outside, fluffy inside. Enjoy with ketchup, ranch, or a spicy mayo for dipping.

Everything else

• 2 large eggs
• 30 ml cake flour
• 1 ml baking powder
• 6 medium potatoes, peeled and shredded (about 900 g)
• 120 ml onion, finely chopped or grated
• 60 ml vegetable oil (for frying), or as needed

Method

1. Prep Potatoes: Shred the peeled potatoes using a grater or food processor. If very wet, squeeze out excess liquid by wrapping in a clean towel and wringing. Grate or finely chop the onion.
2. Make Batter: In a large bowl, beat the eggs. Whisk in flour, baking powder, and All-In-One until smooth. Stir in the shredded potatoes and chopped onion, mixing well to coat everything.
3. Fry Pancakes: Heat about 0.5 cm of oil in a large frying pan over medium heat. Drop heaping tablespoonfuls of the potato mixture into the oil and flatten each mound into a pancake about 1/4 to 1 cm thick. Fry 3-4 pancakes at a time for ~3 minutes per side until golden brown and crispy.
4. Drain & Serve: Remove pancakes and drain on a paper-towel lined plate. Serve hot with applesauce or sour cream on the side. Makes about 10-12 pancakes.
5. 🍲 Soups & Stews
6. Slow-simmered, soul-warming bowls for every occasion.

Everything else

• 675 g beef mince (80% lean)
• 250 ml breadcrumbs (plain or Italian)
• 1 small onion, finely chopped (about 120 ml)
• 120 ml milk
• 2 eggs
• 60 ml ketchup (for meat mixture)
• 15 ml Worcestershire sauce (optional)
• Ketchup Glaze: 80 ml ketchup, 30 ml brown sugar, 5 ml yellow mustard

Method

1. Preheat: Preheat oven to 175 °C. Grease a loaf pan or line a baking sheet with foil.
2. Mix Meatloaf: In a large bowl, combine beef mince, breadcrumbs, chopped onion, milk, eggs, 60 ml ketchup, Worcestershire sauce, and All-In-One. Use your hands to mix until just combined (do not overmix).
3. Shape & Glaze: Transfer mixture to loaf pan and press lightly to shape. In a small bowl, stir together 80 ml ketchup, brown sugar, and mustard. Spread this glaze over the top of the meatloaf.
4. Bake & Serve: Bake for about 1 hour until the centre reaches 70 °C and the glaze is caramelised. Let rest 5-10 minutes before slicing. Tender and savory with a sweet ketchup glaze - a family favourite.

Everything else

• 6 large eggs
• 45 ml mayonnaise
• 10 ml yellow mustard (or Dijon)
• 5 ml white vinegar (or sweet pickle relish, optional)

Method

1. Boil Eggs: Place eggs in a saucepan and cover with cold water by about 2.5 cm. Bring to a rolling boil. Turn off heat, cover, and let sit ~10-12 minutes. Drain and cool eggs in ice water. Peel eggs.
2. Make Filling: Halve each egg lengthwise. Gently remove yolks and place in a bowl. Mash yolks with a fork. Add mayonnaise, mustard, and vinegar (or a spoonful of relish). Mix until smooth. Season with salt and pepper to taste.
3. Fill & Garnish: Spoon or pipe the yolk mixture back into the hollow of each egg white half, dividing evenly. Lightly sprinkle the tops with paprika. Chill until ready to serve.

Everything else

• 500 ml dry elbow macaroni (about 225 g), cooked and drained
• 250 ml mayonnaise
• 30 ml white vinegar
• 15 ml yellow mustard
• 10 ml sugar (to taste)
• 250 ml celery, finely diced
• 120 ml red pepper, finely chopped
• 60 ml red onion, finely chopped
• 2 hard-boiled eggs, chopped (optional)
• 30 ml sweet pickle relish (optional)

Method

1. Cook Pasta: Cook macaroni in salted boiling water until just past al dente. Drain and rinse under cold water to cool.
2. Mix Dressing: In a large bowl, stir together the mayonnaise, vinegar, mustard, sugar, and Citrus Pepper until smooth.
3. Toss Salad: Add the cooled macaroni, diced celery, sweet pepper, onion, and relish (if using) to the bowl. Stir to coat everything in the dressing. Gently fold in chopped eggs, if using. If it seems dry, add a bit more mayo or a splash of milk.
4. Chill & Serve: Cover and refrigerate for at least 1 hour to allow flavours to meld. Taste and adjust seasoning before serving. Serve cold - the perfect side dish for picnics and barbecues.
5. 🥔 Sides
6. The supporting cast that steal the show - no meal is complete without them.

Everything else

• 6 slices bacon, diced
• 1 small onion, chopped
• 2 cans (450 g each) pork and beans (baked beans)
• 60 ml brown sugar
• 30 ml ketchup
• 15 ml yellow mustard
• 15 ml molasses (optional)

Method

1. Cook Bacon & Onion: Preheat oven to 175 °C. In an oven-safe frying pan or pot, cook diced bacon over medium heat until crisp. Remove bacon and set aside, leaving drippings in pan. Sauté the chopped onion in the bacon fat until tender, about 5 minutes.
2. Mix Beans: Turn off heat. To the onions, add the cans of baked beans (with their sauce), brown sugar, ketchup, mustard, and molasses. Stir well to combine. Stir in most of the cooked bacon, reserving a little for topping. Taste and add salt/pepper as needed.
3. Bake & Serve: Top with reserved bacon pieces. Bake uncovered for 30-40 minutes until the beans are bubbly and the sauce has thickened. Let cool slightly. These beans are a perfect barbecue side - sweet, smoky, and hearty.