7 Colour Sunday meal

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Method

Step 1: Make the stew

In a large pot, add 1 tablespoon of Excella Sunflower Oil to medium heat and once hot, place the cubed chuck into the pot and allow to brown.

Remove from pot and set aside. Add more oil if necessary and add the onions and carrots to the pot and cook until onions are translucent and carrots are soft. Add in the garlic and cook until fragrant.

Add the stock or broth and bring to boil. Add the chuck back into the pot and turn down heat to simmer for 15 minutes. Season with salt and pepper.

Add in the tinned tomatoes and let simmer for a further 15 minutes.

Step 2:

Preheat oven to 180°C. Season the butternut cubes with salt and pepper and drizzle with Excella Sunflower Oil. Roast butternut until tender - for about 30 - 40 minutes.

Step 3: Creamed Spinach

Heat the butter in a saucepan over a low - medium heat. Add in the final chopped small onion and cook until translucent and soft - for about 5 minutes. Stir in the flour and cook for a further 2 minutes. Slowly begin to whisk the milk in. Once fully combined, allow to simmer until the sauce has thickened - for about 5 minutes.

While the sauce is cooking, place the spinach in a large colander and pour boiling water over the spinach leaves until they are wilted (This process may have to be repeated).

Place the leaves in a clean dish cloth and squeeze out any excess liquid and roughly chop. Stir the spinach into the sauce, add the cream and warm gently. Season with salt, pepper and nutmeg if desired.

Step 4: Coleslaw

Remove the core of the cabbage and finely slice the cabbage until it is shredded. Tip into a large serving bowl. Finely slice the red onion, grate the peeled carrots and add into the serving bowl.

In a jug, mix the Excella Rich & Creamy Mayonnaise, mustard and vinegar and whisk. Season with salt, pepper and paprika according to desired taste.

Pour the dressing over the coleslaw and ensure that all the veggies are thoroughly coated.

Step 5:

Serve your 7 Colours with Excella Rice, warmed up chakalaka and beetroot slices!