Tomato kasundi

Serves: 15-20 | Preparation Time: 5 min


  • 1/4 cup (60ml) sunflower oil
  • 1 tbs black mustard seeds (works without, I know these aren't always in the cupboard)
  • 1 tbs ground turmeric
  • 2 tbs ground cumin
  • 2 tsp chili powder
  • 3 tbs grated fresh ginger (1tbs if powedered)
  • 4 garlic cloves, crushed
  • 1 long green chili, seeds removed, finely chopped
  • 800g Casa Gusto canned chopped tomatoes
  • 1/3 lightly packed cup brown sugar
  • 2/3 cup (165ml) malt vinegar


Place all the ingredients in a saucepan over medium-high heat with 1 teaspoon salt.
Simmer for 1-1 1/2 hours until the liquid has evaporated and the oil comes to the top.
This keeps in a container in the fridge for up to 2 weeks. Give it a good stir before serving.

Ditalini with fresh borlotti beans, rosemary & tomato

Serves: 2 | Preparation Time: 15 min


This is a simple dish relying on freshness and quality of all ingredients.

  • 200g ditalini (the small tubular pasta)
  • 150g borlotti beans in the pod, podded
  • 2 cloves of garlic, finely chopped
  • 2 large shallot, finely chopped
  • 2 large sprigs fresh rosemary, one leaves remved and finely chopped
  • 2 large good tomatoes, skinned and finely chopped
  • 600ml good vegetable stock
  • Some good extra virgin olive oil
  • S&P


First, I cook the beans in water with a clove of garlic and the sprig of rosemary that’s unchopped with 2 tbsp of olive oil.

Cook for 15-20 minutes until tender and strain the water through a sieve.

Add to the stock or use to make the stock.

Saute the chopped shallot in some olive oil until soft but not brown over a medium heat. Add the garlic, tomato and rosemary and cook for 3-4 minutes.

Add the beans, pasta and stock and cook for 10 minutes or so until the pasta is cooked.

Season with S&P.

Serve immediately with a drizzle of extra virgin olive oil.
This is important as the pasta will continue to cook in the hot stock.

Tomato tarts

Serves: 4 | Preparation Time: 15 min


  • 2 tbs brown sugar
  • 1 tbs balsamic vinegar
  • 6 sprigs fresh thyme
  • 1 x 250g punnets cherry tomatoes or any chopped and de seeded 
  • 1 1/2 sheets (25 x 25cm) ready-rolled frozen butter puff pastry, just thawed
  • 100g baby spinach leaves
  • 60g soft feta
  • 2 tbs olive oil


Preheat oven to 220°C. Combine the sugar and vinegar in a small bowl. Pour a little of the vinegar mixture into six 9cm-round (base measurement) tart tins (don't use removable base tins as liquid will seep).
Place a sprig of thyme into each tart tin and top with the cherry tomatoes. Pack the tomatoes into the tins firmly.
Cut the puff pastry into six 12cm squares. Fold the edges of each square of pastry under to form a rough round and press firmly on to the cherry tomatoes. Continue for each tart.

Place the tarts on an oven tray and bake for 20 minutes or until golden brown and puffed. Remove from oven and set aside for 3-5 minutes to cool slightly. Turn out quickly on to an oven tray.
Place the spinach and feta in a large bowl. Drizzle with oil and gently toss to combine. Season with salt and pepper and serve immediately with the cherry tomato tarte tartins.