Chicken liver pâté

Chicken livers are cheap and this recipe is quick and delicious!


225 grams chicken livers, well-trimmed

1/2 small onion, thinly sliced

1 small garlic clove, smashed and peeled

1 bay leaf

1/4 teaspoon thyme leaves

Sea salt flakes

1/2 cup water

170 grams unsalted butter, at room temperature

2 teaspoons Cognac or Scotch whisky

Freshly ground pepper

Toasted bread, for serving


In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf,

thyme and 1/2 teaspoon of … Read more »


by Steve Williams
This Anglo-Indian recipe is a good way to use leftovers.
500 grams pre-cooked lamb,
beef, pork, chicken or plant-based alternative. For a vegetable version use diced carrot, sweet potato and/or pumpkin in lieu of meat.
250 grams diced potatoes
2 tbsp oil or ghee
1 onion, thinly sliced
1 red or green diced capsicum
4 garlic cloves, sliced
1.5 tsps cumin seed
1.5 tbsp of mild … Read more »

Zucchini Fritters

by Linda Sang

3 zucchinis or more, coarsely grated
1 tsp salt for sprinkling
1 small onion, finely dice
1 handful of flat-leafed parsley, chopped
1 handful of dill, chopped
3 tbsp plain flour
2 large eggs, lightly beaten
Black pepper
250 ml sunflower or canola oil


Put the grated zucchini in a colander, sprinkle with the salt and allow the liquid to drain for at least 20 … Read more »