7 DAYS 7 dishes

SCHOOL-NIGHT DINNERS

1 Vegan summer pappardelle with lemon-cashew cream

2 Fresh hake en papillote with fennel, orange, white wine and garlic

3 Beef sausages in red wine sauce with polenta

4 Chicken Marbella with prunes, green olives, capers and garlic

IT’S THE WEEKEND, BABY!

5 Seafood paella with saffron rice

6 Negroni cooler

7 Easy confit duck finished on the braai with chilli papaya salsa and glass noodles

8 Ricotta semifreddo with honey, lemon and pistachio

VEGAN SUMMER PAPPARDELLE WITH LEMON-CASHEW CREAM

Serves 4 EASY 40 mins

WHAT YOU NEED LEMON-CASHEW CREAM

150g cashew nuts
375ml (1½ cups) water
juice of ½ lemon
½ tsp cayenne pepper
½ tsp salt
freshly ground black pepper, to taste

PAPPARDELLE

4 medium zucchini, quartered lengthways
16 small asparagus spears
2 tbsp olive oil
salt and freshly ground black pepper, to taste
1 x 280g jar artichoke hearts in oil, drained
160g frozen petit pois peas, defrosted (find at woolworths.co.za)
50g capers
1 x 500g packet vegan pappardelle, cooked according to packaging instructions
small handful chopped
fresh flat-leaf parsley, to garnish
lemon wedges, to serve

HOW TO DO IT

1 For the lemon-cashew cream, place all the ingredients in a blender. Set aside to soak for 5 – 10 minutes before blitzing to a smooth cream. Transfer to a large jar with a lid, but