VEGETABLES

MAKE A MEAL OF THE RABBIT’S BEST FRIENDS

Garam masala: 15ml (1 tbsp) cumin seeds 15ml (1 tbsp) coriander seeds 10ml (2 tsp) black peppercorns Pinch of ground cloves 1 bay leaf 7.5ml (1½ tsp) ground cinnamon Pinch of ground mace Creamed corn: 8-10 mealies (to yield 8 cups of kernels) 125ml (½ cup) water 100g butter 1 onion, finely chopped 2-3 garlic cloves, finely chopped 5ml (1 tsp) salt Toast the cumin, coriander seeds and peppercorns in a dry pan till fragrant. Place in a pestle and mortar with remaining garam masala ingredients and grind to a powder. Use a sharp knife to strip the mealie kernels from the cobs, scraping off as much as possible. Roughly chop the corn in a food processor with the water, but don’t let it turn into a paste.

Melt 30ml (2 tbsp) of the butter in a large pan and cook onion, garlic and salt over low heat until onion is soft but not browned. Add corn and cook, stirring constantly, until corn is tender, about 20 minutes. Stir in another 30ml (2 tbsp) butter and season. Press firmly into a bowl and turn out onto a serving dish. In a small pan, melt the remaining butter and add 20ml (4 tsp) garam masala (save the rest) and a pinch of salt. Stir until fragrant and drizzle over the creamed corn. Filling: 1 red onion, roughly chopped 1 carrot, sliced 1 butternut, peeled and cubed 200g mushrooms 4 baby marrows, roughly sliced 100g cherry tomatoes 3 cloves garlic, peeled 4 sprigs fresh thyme Olive oil Salt and pepper 2 discs of feta, cubed Pastry: 140g (1 cup) self-raising flour 60g (½ cup) wholewheat flour 5ml (1 tsp) salt