CHICKEN NOODLE SOUP

Serves 2 to 4

EASY

Preparation: 15 minutes Cooking: 35 minutes

Woolworths chunky vegetable soup mix 1 x 700 g packet olive oil 2T salt, to taste

Woolworths fresh chicken stock 2 cups free-range chicken breasts 400 g rosmarino pasta 100 g

1 Preheat the oven to 180°C. Place the soup mix onto a baking tray, drizzle with olive oil and season. Cover with foil and roast for 30 minutes. 2 Heat the chicken stock in a large saucepan. Poach the chicken in the stock until tender, about 7–10 minutes. Remove from the stock and allow to cool slightly, then shred.

3 Prepare the rosmarino pasta according to package instructions, then transfer the vegetables to the broth and add the pasta. Serve with the shredded chicken. FAT-CONSCIOUS, HEALTH-CONSCIOUS, DAIRY-FREE

WINE: Woolworths Spier Chardonnay Light 2019 buffalo mozzarella 240 g, thickly sliced basil 10 g sea salt and freshly ground black pepper, to taste olive oil, for drizzling

1 Preheat the oven to 200°C. Combine the flour and yoghurt to make a dough. Roll out on a well-floured surface. Press into a 30 x 20 cm floured baking tray and bake for 10 minutes. 2 Spread the base with the pizza sauce, tomatoes, garlic and oregano. Top with the mozzarella and bake for a further 15–20 minutes.

3 Top with basil, season and drizzle with olive oil.

Cook’s note: Try other toppings such as salami, olives and mozzarella; anchovies, capers and Parmesan; or artichokes and sundried tomatoes.

MEAT-FREE

WINE: Woolworths Sophie T’Blanche Sauvignon Blanc 2019

baking powder 1½ t canola oil 2T butter, for serving honey, for serving

1 Combine all the ingredients except the canola oil, butter and honey and mix to form a smooth batter. 2 Heat the oil in a large pan over a medium heat and add spoonfuls of batter to the pan. Cook until small bubbles have formed, then turn over and cook on the other side. 3 Serve warm with butter and honey.

MEXICAN BAKE R47 PER SERVING For a kid-friendly option of the Mexican bake, layer an ovenproof dish with nachos, top with the cheese sauce and mozzarella and bake. The green dressing will keep for up to five days in the fridge; cover generously with olive oil. For a vegetarian option, use another can of beans or substitute the beans with chickpeas.