1. In a large saucepan, eat oil over a medium-high heat. Add the onion, carrots, celery and garlic. Stir for 5 minutes or until softened. 2. Using a wooden spoon to break up the ingredients, add the mince and cook for 6-8 minutes or until browned. 3. Add the paste, tomatoes, oregano, chutney and ½ cup cold water. Bring to a boil. Reduce heat to low and simmer, uncovered, for 20-30 minutes or until thickened. Season with salt and pepper. 4. Divide the pasta between the serving bowls. Spoon over the sauce. Top off with Parmesan and fresh basil.

1. Preheat the oven to 180°C. 2. Mix the salt, paprika, cajun spice, chicken spice and pepper together. Rub over the chicken and allow to rest for 10 minutes. 3. Heat the oil in a deep pan and brown chicken, a few pieces at a time, until nearly cooked. Place chicken in an ovenproof dish and sprinkle cooked rice over the top. 4. Add a little extra oil to the same pot. Add the bacon, garlic, onion, chilli, carrots, peppers, tomato paste, chutney, curry powder and leftover seasoning. Sauté for a few minutes. 5. Add the tomatoes, stock and peas. Cover and braise for 10 minutes on a medium heat. Adjust the seasoning with salt and pepper. 6. Spoon vegetable mixture over the rice. Cover and bake for 40 minutes until heated through and chicken is tender. 7. Garnish with roughly chopped coriander.

1. Preheat the oven to 180°C. 2. For the liver: Toss in flour and fry in a hot, well-oiled pan. Cook only enough to seal on each side. Drain and arrange evenly in an oven-proof, casserole dish. 3. Add a little more oil to the same pan. Add the onions and garlic. Cook until softened. Add curry powder, thyme, paste and chutney. Cook for a minute and add the vegetables. Cook lightly for a few minutes. Add the stock and mix well. Allow to reduce by a quarter. 4. Carefully pour the sauce over the liver. Bake, uncovered, for 15 minutes. 5. Serve warm with creamy mashed potato, rice or pap.

1. For the sauce: Blend all the ingredients together. Add to a small pot and bring to a boil. If desired, season with salt and pepper. Allow to cool. 2. For the satay: Mix all the ingredients together and coat the meat. Cover and allow to marinate in the fridge for a few hours or, even better, overnight. 3. Just before grilling, skewer 4-5 cubes of meat per stick. Place on the braai or a hot griddle pan until browned and cooked through. Baste with any excess marinade during the cooking process. 4. Serve with peanut sauce and fresh lemon or lime wedges on the side.

1. For the fish: In a deep fryer or in a saucepan, heat oil to 170°C. 2. Dip portions of fish into egg-milk mixture. Coat with flour. Carefully fry until cooked and lightly browned. Drain on a paper towel and place in an oven-proof dish in a single layer. 3. For the sauce: Heat oil in a deep saucepan. Add the onions, garlic and mustard seeds. Cook until softened. Add the peppers, all the spices and bay leaves. Lightly sauté for 5 minutes. 4. Add the vinegar, paste and stock. Bring to a boil and allow to simmer, uncovered, for 5 minutes. As the sauce thickens, add the chutney and coriander. Stir well and adjust the seasoning with salt and pepper. 5. Carefully pour sauce over the fish. Bake for 15 minutes until cooked through. 6. Allow to cool, cover and refrigerate for up to 5 days.

1. Cook bacon in a large frying pan until crispy. Remove and drain on a paper towel. Roughly chop and set aside. 2. In the same pan with bacon fat, melt butter over a high heat. Add the onions, garlic and brussels sprouts. Cook 8-10 minutes or until the sprouts are golden brown. Season with salt and pepper. Add and toss the bacon, mixing well to combine. 3. Carefully pour Mrs Ball's Sweet Chilli Sauce over the top and sprinkle with cheese before garnishing with fresh basil. Serve immediately.

1. In a deep heavy-based pot, heat oil and lightly sauté the garlic, bay leaf and bacon until lightly browned. 2. Add the mince and cook until browned. Add the vegetables, red wine and stock cube. Mix to combine and cook, covered, for 5 minutes. 3. Add the paste, chutney, Worcestershire sauce, tomatoes and cinnamon. Bring to a boil. Reduce to simmer and cook for 15 minutes. 4. Uncover and adjust the seasoning. Allow to simmer until the sauce has thickened. Fold in the parsley. 5. Toss the pasta with a few of ladles of sauce. 6. Divide pasta between the serving dishes and top with extra sauce. 7. Generously sprinkle with Parmesan cheese and serve hot.

1. Heat oil in a deep, heavy-based saucepan. Add the cumin and mustard seeds. Lightly fry until almost popping. 2. Add the fresh chilli, chilli powder, turmeric, garam masala and paste. Lightly fry. 3. Add the tomatoes, mustard and chutney. Bring to a boil and allow to simmer until the sauce thickens. 4. Add the peas and cook for a few minutes. Add the prawns and bring back to a boil. Allow to simmer until prawns have turned pink - be careful not to overcook them. 5. Adjust the seasoning with salt and pepper. Squeeze some fresh lemon into the sauce. 6. Gently fold in the fresh coriander. Serve with roti (Indian flatbread) and savoury basmati rice.

1. Preheat the oven to 180°C and grease a loaf tin with non-stick spray. 2. Heat butter in a large saucepan. Add the onion and garlic. Lightly sauté until softened. Add the celery, carrot, meat and bacon. Cook until browned. 3. Remove from the heat and add the rest of the ingredients, mixing well to combine. 4. Transfer mixture to the loaf tin and smooth out. Loosely cover with foil. 5. Place in the oven in a water bath for 30-40 minutes. 6. Allow to rest in the dish for 10 minutes before unmolding. 7. Using the microwave, warm up some extra chutney. Pour over the top of the loaf as a glaze. 8. Serve in slices with your meat roast, or as an addition to any cold meat and salad lunch.