Last updated on Feb 5th, 2021 at 09:39 am

Celebrate Heritage Day with these delicious recipes, which are perfect with a braai or as dishes on their own.

Prawn pasta salad

*Makes 4 portions


  • 150g pasta spirals (fusilli)
  • 1 tsp sunflower oil
  • 50g mangetout
  • 2 spring onions, thinly sliced
  • ¼ red pepper, thinly sliced
  • 150g small cooked prawns


  • 2 tbsp sunflower oil
  • 1 tsp sesame oil
  • 1 tsp rice wine vinegar
  • 1 tsp lime juice
  • 1 tsp honey
  • ½ tsp soy sauce


  1. Cook pasta according to the packet instruction. Drain, rinse well in cold water and toss with 1 tsp sunflower oil.
  2. Meanwhile, cook the mangetout in boiling water for 1 minute and drain and rinse with cold water.
  3. Put the pasta, mangetout, spring onion, red pepper and prawns in a large bowl.
  4. Whisk the dressing ingredients together, pour over the salad and toss.

Sausage and onion kebabs

*Makes 8 kebabs


  • 24 raw cocktail sausages
  • ½ a red onion, sliced into wedges
  • 1 tbsp grainy mustard
  • 2 tbsp ketchup
  • 2 tsp honey
  • 2 tsp soy sauce
  • 8 small wooden skewers soaked in water for about 20 minutes.


  1. Put the sausages into a bowl. Measure the remaining ingredients into the bowl and toss together.
  2. Thread one sausage and a few slices of red onion onto the skewer and repeat so each skewer has three sausages.
  3. Cook over the BBQ for about 8 to 10 minutes, turning halfway through the cooking time or roast in the oven at 190°C or gas 6 for 20 minutes or until golden brown and cooked through.

Grilled vegetable skewers

*Makes 4 skewers


  • ¼ large red pepper
  • ¼ large orange pepper
  • ½ medium green courgette
  • ½ medium yellow courgette (or green if unavailable)

For the marinade

  • 2 tbsp olive oil
  • 2 tsp balsamic vinegar
  • 1 tsp sugar
  • salt and pepper, to season
  • You will also need 4 wooden skewers, soaked in warm water for 30 minutes


  1. Cut off the tops of the peppers and remove the core and seeds. Cut into slices to make rings.
  2. Slice four circles from each courgette (approximately 1 cm/1/4 in thick) and cut each circle across in half to give eight semicircles each of green and yellow courgette.
  3. Put the marinade ingredients into a medium bowl and whisk together. Season to taste with salt and pepper then add the vegetables and toss to coat. Marinate for a minimum of two hours or overnight, stirring the vegetables occasionally.
  4. Pre-heat the grill to high and line a grill pan with foil.
  5. Thread pieces of pepper and courgette on to the skewers.
  6. Put the skewers on the foil and brush over some of the remaining marinade.
  7. Grill for 4–5 minutes, until the vegetables start to soften around the edges – watch carefully as they can brown very quickly if they are too close to the heat source.
  8. Turn the skewers over and brush with more marinade.
  9. Grill for a further 4–5 minutes, until the vegetables are cooked through. Again watch carefully and lower the grill rack if the vegetables are browning too quickly. The skewers can also be barbecued over medium hot coals.
  10. Allow the skewers to cool slightly before serving.
  11. Leftover vegetables can be removed from the skewers and stored, covered, in the fridge for up to 2 days.

Chicken and corn tacos

*Makes 2 – 4 portions


  • 1 tbsp olive oil
  • 1 small onion (80g), finely chopped
  • 1 garlic clove, crushed
  • ¼ green chilli, deseeded and diced
  • ¼ tsp ground cumin
  • ¼ tsp chilli powder (or to taste)
  • 250g minced chicken
  • 1 x 400g can chopped tomatoes
  • ¼ tsp dried oregano
  • 2 tbsp tomato puree
  • 50ml chicken stock
  • 1 tsp sugar
  • 1 x 198g can sweetcorn, drained
  • Frilly lettuce
  • Taco shells


  1. Using non-stick frying pan, sauté the onion in the oil for 5 minutes, until soft.
  2. Add the garlic, chilli, cumin, and chilli powder and cook a further 3-4 minutes, until aromatic.
  3. Transfer to a medium saucepan.
  4. Brown the chicken in the frying pan, then add to the onion, along with all the remaining ingredients.
  5. Simmer for 35 – 40 minutes, until the sauce thickens. Season to taste.
  6. Line the tacos shells with frilly lettuce and then spoon in the chicken mixture.
  7. Alternatively, serve in bowls, topped with sour cream and cheese and with tortilla chips on the side.
  8. Day with these delicious recipes, which are perfect with a braai or as dishes on their own.

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