PILCHARD-AND-CARROT CRISPY RICE

“I love pilchards and feel like they’re eaten more in SA than anywhere else in the world. Here, I've taken a bit of a risk and made something with them that’s similar to tahdig – it’s like intshela or iskhokho (the crisped up bottom of the pot after preparing pap) and it’s delicious, whether you get the shape perfect or not.”

Serves 6

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 30 minutes

vegetable oil 4T large onion 1, halved and sliced large carrots 2, peeled and grated garam masala 1T garlic 3 cloves

Woolworths steak rub 2T fresh turmeric 1 t grated dried thyme 1t pilchards in tomato sauce

1 x 400 g can, bones removed sea salt and freshly ground black pepper, to taste basmati rice 315 g

Woolworths double-thick plain yoghurt 1 cup, plus extra for serving

Woolworths ghee 50 g spring onions, sliced, for serving 1 Heat the oil in a pan over a medium heat, then fry the onion and carrots for 5 minutes. Add the garam masala, garlic, steak rub, turmeric and thyme.

Fry until the spices are fragrant and the onions translucent. 2 Add the pilchards and fry for a further 5 minutes. Rinse the rice well until the water runs clear, then partially cook for 5 minutes. Remove from the heat and drain. Mix ½ cup parcooked rice with the yoghurt and 1 heaped T of the pilchard mixture. Season to taste. 3 Heat a deep, non-stick pan and add the ghee. Allow to melt and sizzle, then press the yoghurt-rice mixture into the bottom of the pan.

Mix the remaining rice with the pilchard mixture and place on top of the yoghurtrice mixture. 4 Reduce the heat to low and cover the pan tightly with foil so steam can’t escape. Cook for 30 minutes. Turn out the rice onto a platter and serve dolloped with yoghurt and scattered with spring onion.

WHEAT- AND GLUTEN-FREE

WINE: Woolworths Alto 1693 Red Blend