Ingredients

• ½ a packet of split peas (soaked)
• ½ a packet of veg soup mix with barley and lentils (soaked)
• 2 grated potatoes
• 2 grated carrots
• Finely chopped celery and leeks
• 1 turnip grated
• 2x chilli chicken stock cubes
• 4 cups of water
• Egte rook wors sliced and pan-fried

Method

Take a big pot and add in all of the vegetable and soup ingredients. Add the chicken stock and water and allow to cook.  Cook on low-medium heat for a few hours or until the soup ingredients are cooked through.

Serve warm with slices of fried Rook Wors.

Optional:  You can add cooked West Peak Meats Bacon pieces with the vegetables.

Ingredients

• 2 Tbsp. sunflower oil
• 4 medium sized tomatoes, chopped
• 1 tsp. chilli flakes
• 2 to 3 shallots sliced
• Garlic 4 cloves, finely chopped
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• Salt and pepper to taste
• 50g tomato paste mixed with 60ml hot water
• West Peak Meats Chorizo cut into slices
• 2 Tbsp. Golden syrup

Prepare scrambled eggs

Crispy bread for serving

Method

Heat the sunflower oil in a pan over medium heat and add the shallots, tomatoes, garlic and chilli flakes and cook for 5 minutes, add the cumin, coriander and salt and pepper to taste.  Cook for another 2 minutes.  Add tomato paste mixed with hot water.  Add the golden syrup and stir through.  Place the lid on the pot and set aside.

In a separate pan, fry and cook the chorizo for about 5 minutes.

Prepare scrambled eggs, but press the egg flat and divide into bigger pieces rather than smaller scrambled egg pieces.

Serve the tomato relish with fried chorizo, scrambled eggs and crispy bread.

Ingredients

For The Pasta :

• Cooked Penne pasta (keep 1 cup of water aside)
• 1 Tbsp.  dried basil
• Olive oil

For The Pasta Sause :

• 2 x Shallots sliced
• 1 Tbsp. chopped garlic
• West Peak Meats “Egte oudtydse rookwors” sliced
• Oilve oil for cooking
• 2 Tbsp. Basil pesto
• 1 cup of the pasta water
• Black pepper and salt to taste

Pecorino cheese shavings for garnish

Method

Cook half ‘n packet of Penne pasta al dente.  Dish out in a big bowl and mix with a dash of olive oil, 1 Tbsp. of dried basil and add salt and black pepper.  Set aside.

In a large frying pan or pot, add the onions and garlic and fry until the shallots are translucent.  Add the sausage and cook for a further 5 minutes.  Add the water and pesto and mix well.  Add the cooked pasta and cook on medium heat for about 10 minutes until some of the water has dissolved and a nice sauce has formed.

Garnish with Pecorino cheese shavings or Mature Medium to hard Cheese.