BOOK GIVEAWAY

AS AUTHOR CHANTAL LASCARIS SAID IN AN INTERVIEW, WHEN YOU THINK OF ONE POT COOKING IT TENDS TO BE WINTER FOOD – HEARTY CASSEROLES, STEWS OR EVEN POTJIES. BUT IT NEEDN’T BE THE CASE AS SHE SO ABLY DEMONSTRATES IN ALL SORTS OF ONE-DISH WONDERS.

Washing up, the bane of every cook’s life. You don’t have to be a domestic goddess to hate either putting your hands into a sinkful of dirty dishes or even stacking a dishwasher because you have to unpack it again later.

It’s a schlepp! Chantal Lascaris cheerfully admitted that she’s a messy cook “and I basically wrote this as a way of minimising the mess in the kitchen!” In an interview on CliffCentral.com to coincide with the launch of her book she likened her post cooking kitchen to something “an army of zombies have gone through ...”

Already the author of two other easily digestible recipe books (All Sorts of Salads and All Sorts of Healthy Dishes) Lascaris proves that simplifying things while simultaneously keeping them healthy and light is not that difficult.

From breakfast through to dinner and dessert there is a wealth of options and recipes. Eggs, mushroom, sausage – all in one pan – makes starting the day a real doddle!

All Sorts of Healthy Dishes was featured in CHEERS in January 2018 and was notable for the way it drew on her experience of entertaining, her interest in health and nutrition and ability to share tips and great ideas using locally sourced ingredients. The most important message Lascaris wanted to get across was that relaxed, flavourful food can have an added health benefit.

Once again she has taken inspiration for the recipes featured in her third book from her travels. The Mediterranean diet remains her touchstone. “It’s not a diet – it’s a healthy way of eating.” Yet she has not stuck to traditional Mediterranean flavour profiles, adding Asian touches to bring the dishes alive. Flavours which are fresh and lively but still supremely healthy – and easy to prepare!

Since people buying recipe books almost do so by eating with their eyes first, the photography is as important as the recipes. Lascaris pre-empted criticism by the naysayers by assuring everyone that each image was cooked or prepared fresh and then snapped before being eaten by the crew, friends and family. “There was no image manipulation or fakery whatsoever. It’s all genuine,” she told Gareth Cliff.

Lascaris also added a top tip for shopping smartly: “Don’t buy anything that’s tempting! I can hear the chocolate in the cupboard calling and it doesn’t stop until I’ve eaten it ... And when you are making meals for yourself or your family, they must be balanced. Protein, carbs and fruit and veg. Keep it healthy.”

Teriyaki is from the Japanese words “teri”, which means gloss or lustre, and “yaki”, which means to fry or sear. It’s a popular marinade made from a combination of soy sauce, ginger and other flavourings. Here the bacon is marinated in the teriyaki sauce, creating a tangy flavour that contrasts well with the sweetness of the caramelised banana. Sweet and sour at its best.

4–6 rashers bacon 2–3 Tbsp teriyaki sauce 4–6 English muffins, sliced in half 1 tsp olive oil 2–3 bananas, sliced lengthwise 1 tsp honey 4–6 Tbsp cream cheese

1 Marinate the bacon rashers in the teriyaki sauce for about 20 minutes. 2 In a heated pan, toast the sliced muffins on both sides until browned. Remove and keep warm. 3 Into the same pan, add the oil and fry the bacon until almost ready. Add the bananas to the pan, drizzle the honey over and fry until the bananas start to caramelise. 4 Spread the cream cheese over the muffin bases, place the bananas and bacon on top and finish off with the other halves of the muffins. 5 Serve immediately.

So deliciously unexpected, these Mediterranean flavours come together to create a tasty combination that sings (the way you’re humming right now!). The chickpeas mix beautifully with the succulent tomatoes and tangy garlic, all while complementing the delicate, sweet flavour of sole. Finished off with some almonds and lemons, this quick dish is perfect to serve at any elegant luncheon or summer dinner.

½ cup finely chopped onion ½ tsp minced garlic 2 tsp olive oil 1 x 400g can tomatoes 4 Tbsp red wine vinegar 1 x 400g can chickpeas, drained and rinsed salt and pepper to taste 4–6 individual whole soles 2 Tbsp cake flour 3 Tbsp roasted, slivered almonds 2 lemons, cut into wedges

1 In a large pan, fry the onion and garlic in the oil until softened. Add the tomatoes, vinegar and chickpeas and stir together. 2 Season the soles and sprinkle the flour over both sides of the fish, then add to the tomato and chickpea mixture. Cook for approximately 4 minutes, depending on the size of the soles. Turn them over and cook until done. If the tomato and chickpea mixture looks a little dry, add a touch of water and stir through. 3 Scatter the almonds over the soles and garnish as desired. Serve with the tomato and chickpea mixture on the side, along with the lemon wedges.

This hearty, slow-cooked lamb dish is meltingly tender and full of smooth and spicy north African flavours. Many Moroccan dishes are all about the spices and this dish is no exception, from the cumin and nutmeg to the coriander and cinnamon. Adding dried apricots and chickpeas gives you a meal with strong, fragrant taste combinations. As each shank is one portion, serving is a breeze.

1 onion, chopped 1 tsp olive oil 2 cloves garlic, finely chopped 2 tsp ground cumin 4 tsp harissa blend 2 tsp ground coriander ½ tsp ground nutmeg 1 tsp ground cinnamon 100g tomato paste 1 x 400g can chopped tomatoes 3 cups chicken stock 4–6 lamb shanks (depending on size) salt and pepper to taste 1 x 400g can chickpeas, drained and rinsed 1 cup chopped carrots (or whole if preferred) 3 green peppers, roughly chopped 8 dried apricots, halved 2–3 Tbsp slivered almonds, roasted 4 Tbsp fresh coriander 4 Tbsp plain yoghurt

1 Preheat the oven to 170°C. 2 Add the onion, olive oil and garlic to a large pot and sauté until the onion is softened and starting to brown. Stir in the spices and toast for 1-2 minutes.

Stir in the tomato paste, chopped tomatoes and stock. Allow to simmer for a few minutes. 3 Season the lamb shanks generously with salt and pepper and add to the pot. Stir to ensure that the shanks are well coated. Cover partially with the lid. (If using a tagine, cover with the conical lid.) Simmer for approximately 2½ hours, turning the shanks occasionally to keep them moist (the dish will be ready when the meat falls off the bone). Add the chickpeas, carrots, green peppers and apricots.

Stir to combine and simmer for a further 30 minutes. 4 Sprinkle with the almonds and coriander and serve with the yoghurt.

To qualify, send an e-mail or a postcard clearly marked Cheers Book Giveaway and containing your name, ID number, physical address (not a PO Box please!) along with a contact telephone number to qualify for the lucky draw. ADDRESS: cheers@cheersmag.co.za or Cheers, PO Box 259, Rondebosch 7701.

See T&C’s on pg 04