BUTTER BEANS/BAKE BEANS
1 tin butter/bake beans
1 onion chopped
1 tsp jeeru
1/2 tsp arad
1 tsp salt
1 tsp fine dhana
1 tbl ginger garlic masala
1/2 tsp mustard seeds
2 tomatoes (grated or liquidized)
Make vagaar with onion, jeeru, mustard seeds and oil. When done braise masala and spices then add tomato and cook till done, add butter beans and cook till sauce thickens

TIN FISH FRIKKADELS
1 large tin fish
1 onion grated (water squeezed out)
1 egg
2 slices bread ( soaked in water and drained)
1 tsp salt
1/2 tsp arad
1 tsp dry dhana
1 tsp green masala
1/2 tsp red masala
Chopped green dhana and spring onions
Open fish, clean and add to a dish without sauce, add rest of ingredients and form into frikkadels, fry in oil quickly and serve with mash potato and spaghetti.

CREAMY HAKE WITH FLAKED ALMONDS
1 box Woolworths hake fillets
1 tsp crushed garlic
1 freshly ground green chilli
2 tsp Senhor Calistos seafood spice
1 tbsp thousand islands dressing
1 tbsp olive oil
Salt and crushed black pepper to taste
Rinse and pat fillets dry. Brush on both sides with marinade and reserve leftover marinade. Drizzle a bit of melted butter over the fish before baking on 230•C for 8-10mins, then remove from oven. Turn oven onto grill.
In a frying pan, add a dollop of butter and 2 tbsp flaked almonds. Sauté until slightly brown. Add reserved marinade and 1/4 cup fresh cream. Simmer until sauce thickens. Spoon sauce over fillets, return to oven and grill until the fish and almond sauce starts browning. Serve with rice and steamed veggies

COURTESY KHATIJA EBRAHIM