We've got supper sorted!

Four favourites to tempt your family’s taste buds.

Creamy chicken pasta

Under R110 • Serves 4 • Preparation time: 10 minutes Cooking time: 10 minutes

• 2 smoked chicken breasts • 3 spring onions, chopped • a handful of watercress • zest of 1 lemon • 300g linguine • 250ml frozen peas • 200ml creamed cottage cheese • about 125ml freshly grated Parmesan

1 Dice the chicken. Finely chop the spring onions and watercress, and mix with the lemon zest.

2 Cook the pasta in salted water until al dente; follow the package instructions. When it is almost ready, stir in the peas for another minute. Drain and mix immediately with the cottage cheese. The hot pasta will melt the cheese to create a sauce.

3 Stir in the chicken, spring onions and watercress then season with salt and pepper and then generously with the Parmesan. Divide among four plates and tuck in straight away.

Mini cottage pies

Under R105 • Serves 6 • Preparation time: 20 minutes Cooking time: 50 minutes • Oven temperature: 200°C

• 4 medium-sized potatoes, diced • 1 large knob of butter • 6 rashers of bacon • 600g mince • 45ml peppadews, chopped • ½ onion, finely chopped • 3ml each coriander and cumin • 4 sprigs thyme • 1 egg • about 200ml breadcrumbs

1 Boil the potatoes in salted water until done. Drain and mash to a coarse consistency with butter, salt and pepper. Set aside.

2 Grease 6 cavities of a giant muffin pan with oil and line the side of each with a rasher of bacon. Mix the remaining ingredients together and divide between the cavities. Top with a dollop of mashed potatoes and spread evenly over the surface (dot with butter so the peaks become golden brown). Bake for about 35–40 minutes at 200°C or until cooked through. Serve with peas and sriracha sauce.

Pork and rice bowls

Under R120 • Serves 4 • Preparation time: 10 minutes Cooking time: 10 minutes

• 30ml olive oil • 400g pork stir-fry strips • 1 clove garlic, chopped • 1 bunch spring onions, chopped • 1 red chilli, chopped • 2cm knob of fresh ginger, chopped • 500ml stir-fry vegetables (broccoli florets, kale, cabbage and red onions) • 15ml soy sauce • 5ml fish sauce • basil and/or coriander (optional) • 250ml brown rice, cooked • 125ml peanuts, chopped • lemon or lime to serve

1 Heat the oil and fry the meat quickly over high heat until it starts to brown. Stir in the garlic, spring onions, chilli and ginger and cook for another minute. Now add the vegetables and seasoning and fry quickly until the vegetables begin to wilt and everything is aromatic and cooked. You can also add a sprinkling of fresh basil and/or coriander.

2 Divide the rice between four bowls, spoon the stir-fry on top and sprinkle with the peanuts. Serve with lemon or lime wedges.

Apricot chicken with tomato salad

Under R130 • Serves 4 • Preparation time: 15 minutes Cooking time: 45 minutes • Oven temperature: 200°C

• 4 large chicken portions • 30ml each apricot jam and chutney • 30ml olive oil • 80ml pumpkin seeds • 4 large tomatoes, cut into 1cm slices • 1 small red onion, thinly sliced • 1 tin artichoke hearts, quartered • 1 tin mixed beans, rinsed and drained • 15ml red wine vinegar • a handful of flat-leaf parsley

1 Preheat the oven. Coat the chicken with the jam and chutney and season generously with salt and pepper. Place in a cooking bag with a dash of water; knot the bag, prick all over and bake for about 45 minutes until golden brown and cooked through.

2 Heat the oil in a small pan and fry the pumpkin seeds until they start to puff up. Season with sea salt.

3 Arrange the tomato slices on a platter and top with the red onion, artichokes and beans. Sprinkle with salt and pepper to taste, followed by the vinegar. Garnish with the pumpkin seeds and parsley. Serve with the chicken. Vegetarian option Use couscous and creamy feta cheese instead of chicken.