Donna says: “My family loves a ‘choose your own adventure’ taco feast, where I place all the components out and let everyone build their own.”

Serves 4

Ingredients

• 1 tablespoon extra virgin olive oil
• 420g chorizo (about 3), sliced
• 1 red onion, sliced
• 500g small cauliflower florets
• 1 x 400g can chickpeas (garbanzo beans), rinsed and drained
• 400g cherry tomatoes
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• ¼ cup (60ml) water
• 8 x 15cm (6 inch) flour tortillas, warmed
• finely shredded red cabbage, coriander, and lime and coriander crema (see below), to serve

For the lime and coriander crema:

• 1 cup (240g) sour cream
• 2 tablespoons lime juice
• 1 tablespoon finely chopped coriander leaves
• 1 teaspoon finely grated lime rind
• sea salt flakes

Method

Heat a large frying pan over medium-high heat. 

Add the oil, chorizo and onion and cook, stirring occasionally, for 5 minutes or until the chorizo is golden.

Add the cauliflower, chickpeas, tomatoes, paprika and cumin and cook for 6 minutes, stirring occasionally. Pour in the water and stir to combine. 

Cover the pan with a tight-fitting lid and reduce the heat to medium. Cook for 5–7 minutes or until the cauliflower is soft. 

To make the lime and coriander crema, combine the sour cream, lime juice, coriander leaves, lime rind and sea salt flakes. Sprinkle with extra finely grated lime rind.

To assemble, fill the tortillas with some cabbage and the chorizo and cauliflower mixture. Top with coriander and the lime and coriander crema.

Donna says: “To prevent the noodles from sticking together, drain them and stir in a little oil, then spread them out on a baking tray.”

Serves 4

Ingredients

• 400g fresh egg noodles
• 2 cloves garlic, crushed
• 4 green onions (scallions), sliced
• 500g pork or chicken mince
• 2 cups (500ml) good-quality chicken stock
• extra sliced green onion (scallion), sliced long red chilli and chopped roasted salted peanuts, to serve

For the spicy peanut sauce:

• ¼ cup (70g) smooth natural peanut butter or hulled tahini
• ¼ cup (60ml) hoisin sauce
• ¼ cup (60ml) soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon store-bought chilli oil
• 1 tablespoon honey

Method

Cook the noodles according to the packet instructions. Refresh under cold water, drain and set aside.

To make the spicy peanut sauce, place the peanut butter, hoisin, soy sauce, sesame oil, chilli oil and honey in a bowl and whisk to combine.

Heat a large frying pan over medium-high heat.

Add half the spicy peanut sauce, the garlic and green onion and cook for 1 minute. Add the mince and cook for 7–8 minutes or until well browned. Place the stock in a small saucepan over medium-low heat. Cook for 5 minutes or until hot. Add the remaining spicy peanut sauce and stir until heated through and combined.

To serve, divide the spicy peanut sauce between bowls and add the hot noodles. Top with the mince, extra green onion, red chilli and roasted peanuts.

Donna says: “Feel free to serve these patties in regular burger buns, if you like.”

Serves 4.

Ingredients

• 600g chicken mince
• 1 cup (70g) fresh sourdough breadcrumbs
• ⅓ cup (95g) butter chicken paste
• ½ cup (26g) finely chopped coriander (cilantro) leaves
• 1 onion, finely chopped
• 1 tablespoon extra virgin olive oil
• warmed naan bread, cucumber ribbons+, extra mint leaves, store-bought mango chutney, to serve

For the minted yoghurt:

• 1 cup (250g) plain thick yoghurt
• 2 tablespoons finely chopped mint leaves
• 1 tablespoon lemon juice

Method

To make the patties, place the mince, breadcrumbs, butter chicken paste, coriander and onion in a bowl and mix to combine. Divide the mixture into 4 patties.

Heat a large non-stick frying pan or barbecue over medium-high heat. Add the patties and cook for 4–5 minutes each side or until cooked through.

Remove from the pan.

While the patties are cooking, make the minted yoghurt. Combine the yoghurt, mint and lemon juice.

To assemble, top the naan bread with the minted yoghurt, cucumber ribbons, extra mint leaves, the patties and mango chutney. Serve with smoky potato fries (see below).

+ Create cucumber ribbons using a vegetable peeler.

Smoky potato fries

• 800g starchy roasting potatoes (cut into fries) 
• 2 teaspoons table salt 
• 2 tablespoons smoked paprika
• 2 tablespoons cornflour (cornstarch)
• extra virgin olive oil

Preheat oven to 220 C (425 F). Place the potatoes, table salt and smoked paprika in a bowl and toss to coat. Add cornflour (cornstarch) and toss to coat. Place the potatoes on a baking tray lined with non-stick baking paper and drizzle with extra virgin olive oil. Bake for 30-35 minutes or until crisp and golden.