“This dish was inspired by a chilli con carne I do, but I wanted to make it lighter and more suitable for summer. There are also differences in how I season the mince, but when you enjoy it with all the accompanying elements, you will love this fresh take. – Monya
“You will love these stuffed spicy courgettes! This is a lovely, easy dish which takes a little long, but that’s only because I didn’t want to discard the courgette flesh that I scoop out to make the ‘boats’. Instead, I cook it down for a long time until it caramelises for maximum flavour, then incorporate it into the beefy mince stuffing. Using 6 courgettes here means 4 people can enjoy three boats each. ” – Monya
“In case you didn’t already know, ‘Boerewors’ is a beloved South African sausage that boasts a very unique flavour. I have a Boerewors recipe on this site if you are up for the challenge of making your own sausages. However, if you aren’t, but still long for the flavour, I have made an easy version for you to sample. This was easy, I simply took the flavours present in boerewors and used them in meatballs! And, to keep things slightly authentic, the tomato sauce very loosely mimics a ‘smoor’. Smoor is a traditional lightly-spiced tomato sauce that often accompanies our beloved ‘Boerie Rolls’. I recommend you serve this dish with Creamy Cauliflower Rice. I have included the macro-breakdown for the inclusion of that as well below the recipe. Geniet!” – Monya
“When I was young, Cottage Pie was one of the first things I learnt to make. Its dead-easy and the humble flavours make it such a hearty, welcome dinner – you simply can’t go wrong. I added cayenne pepper into the beef to give it some kick, but that is entirely optional (especially if you are cooking for the kids). Top your cooked mince with creamy cauliflower mash and cover the lot in grated cheese before popping in the oven to melt and gratin. Lush! A perfect, guilt-free low-carb cottage pie. Step-by-step pics to help you along…” – Monya
“Get a little creative with ground beef and Savoy cabbage and spend some time making these attractive little parcels. I used the full yield of the Roasted Tomato Sauce recipe, so be sure to have that ready before beginning. You could, alternatively use 500g / 18oz of passata, but I want to encourage you to make your own sauce. Then you will know exactly what has gone into it. One serving = 2 parcels (as pictured) so this recipe will happily feed a family of 4.” – Monya