Mix the soy, garlic, olive oil, paprika and lemon juice together. Slice the mushrooms lengthways. Marinade in the sauce for 1 hour. Brush with olive oil and fry in a heated griddle pan until golden on both sides. Serve with buttery cauliflower mash or mashed potatoes and greens.
Mix the tomato soup with the sugar, soy sauce, vinegar, 30 ml oil and mixed herbs. Add the mushrooms. Toss to coat, cover and refrigerate for 3 – 4 hours. Thread onto kebab sticks. Heat oil and fry until golden and cooked.
Heat 15 ml oil in a frying pan and brown the mince. Add the jam, almonds and curry sauce. Mix well. Spoon into a baking dish. Beat the cream and eggs together and pour over. Bake in a preheated oven at 180◦ C for 30 minutes or until golden and the topping is set. Serve with yellow rice or rotis, chutney and sliced banana...
Fry the chickpeas in a little oil until crispy. Add cumin and /or chilli flakes and toss to coat. Heat the soup and swirl in some coconut cream. Season to taste. Sprinkle the chickpeas over and top with fresh coriander.