Discover Our Simple Recipes

This recipe is ready in twenty minutes, for those evenings when the day has run away with you and dinner still needs to happen. There's something almost meditative about cauliflower on a weeknight, that spongy texture that drinks up sauce until every floret becomes its own little reward. Pair it with strips of golden chicken cotelette and a glossy oyster and soy glaze, and voilà, a bowl that tastes like it took an hour but really took twenty minutes. Servings This recipe is f

If there is one vegetable that tastes like a Mauritian garden, it is the pipengaille. Known elsewhere as luffa, it is humble, generous, and quietly delicious, the kind of 'légume lontan' my mother used to cooked without fuss and that deserves its place back on our tables. Paired with tender strips of chicken and a glossy, savoury sauce, this is everyday cooking at its best: simple, fast, and full of soul. Servings This recipe is for 4 servings Ingredients: 1 platter of bonele

A family classic from my mother's kitchen; the ultimate one-pot recipe for recycling old potatoes and cherry tomatoes, because in my kitchen nothing is thrown away. Servings This recipe is for 6 servings Ingredients: 1 whole chicken, cut into pieces (or a chicken platter mix of about 1.5kg, bone-in) 1 red onion, chopped 4 garlic cloves, chopped 1 small piece of fresh ginger, chopped 150 grams frozen peas 6 baby potatoes, quartered 10 cherry tomatoes, quartered Rub Texan Steak

A simple, colourful tray-bake that works as a side, a salad base, or your batch-cooking hero for the week ahead. Servings This recipe is for 4 servings Ingredients: 1 whole butternut squash, peeled and cut into big chunks 2 large red onions, peeled and sliced into 1cm horizontal strips 1.5 teaspoons dried oregano 0.5 teaspoons garlic powder 1 teaspoons paprika 0.5 teaspoons Rub Texan Steakhouse seasoning 0.5 teaspoons black pepper 3 tablespoons olive oil Instructions: Prehe

A Mauritian classic that tastes like home. This is one of those meals that takes me straight back to my childhood. Both my mum and grandmother used to make this, and every time I cook it, I can almost hear the clatter of their kitchen and smell the rougaille simmering away. It is truly a comfort meal, especially on a cold Mauritian winter evening. Three dishes cooked side by side, each one simple on its own, but together they create something really special. Serve it in a bow

A comforting, vibrant risotto where smoky chorizo meets earthy mushrooms and sweet peas. The secret is in the pea bouillon, blended smooth, which gives this risotto its beautiful green colour and a depth of flavour that will have everyone asking for seconds. Servings This recipe is for 4 servings Ingredients: 400 grams Gallo Risotto Selezione Speciale rice (from a 500g packet) 300 grams fresh chorizo, sliced à la coupe and cut into small pieces 2 handfuls of frozen pan-fried