Culinary Hotline - Chef Ollie

Chef Ollie loves food and when he’s not cooking, he’s thinking about what to cook next! He shares three of his favourite summer-inspired recipes with Expresso!

All recipes by Ollie Swart


  • 300g pappardelle pasta (or ready-made lasagne sheets)
  • 3 pasture-reared chicken sausages, casings removed
  • 1 red bell pepper, top and seeded and cut in quarters
  • A handful of rosa tomatoes
  • 4 cloves garlic cloves
  • 1 sprig rosemary
  • 150 ml of fresh cream
  • 2 big black mushrooms, sliced
  • Handful of fresh basil leaves, torn
  • Grated Parmesan cheese, for garnish
  • Cracked black pepper, to taste
  • Extra virgin olive oil, for drizzling
  • Salt, to taste

How To Make Pappardelle with Chicken, Roasted Red Pepper Sauce & Mushrooms

  1. Preheat your oven to (200°C).
  2. Place the red bell pepper, cherry tomatoes, garlic cloves, and rosemary sprig on a baking tray lined with parchment paper.
  3. Drizzle with olive oil and sprinkle with salt.
  4. Roast in the oven for about 30 minutes or until the vegetables are soft and slightly charred.
  5. While the vegetables are roasting, bring a large pot of salted water to a boil.
  6. In a large pan, heat a drizzle of olive oil over medium heat.
  7. Add the chicken sausage, breaking it up into small pieces with a wooden spoon.
  8. Cook until browned and fully cooked through, about 6-8 minutes.
  9. Add the sliced black mushrooms to the pan.
  10. Cook for 5-6 minutes until the mushrooms are tender and slightly browned. Remove from heat and set aside.
  11. By now, the roasted vegetables should be ready. Remove the charred skin from the red bell pepper and discard the seeds and stem.
  12. Place the roasted red bell pepper, cherry tomatoes, garlic (skin removed) and rosemary (without the stem) in a blender or food processor.
  13. Blend with fresh cream until smooth. Season with salt to taste.
  14. Return the pan to medium heat and add the roasted red pepper cream to the pan.
  15. Heat the sauce until warmed through.
  16. Cook pasta in boiling salted water (follow packet instructions for timing).
  17. Add the cooked pappardelle pasta to the pan and toss to coat the pasta with the sauce.
  18. If the sauce seems too thick, you can add some pasta cooking water to loosen it up. Add torn basil and toss.
  19. Serve the pappardelle with a sprinkle of torn basil leaves, grated Parmesan cheese, cracked black pepper, and a drizzle of extra virgin olive oil.
    Smash it! Pasta waits for no one


  • 4 thin ribeye steaks, pounded thin
  • 4 bay leaves
  • 4 cloves of garlic, sliced thin
  • 1 Tbsp sweet paprika (Pimentón dulce)
  • 1 Tbsp peri peri powder
  • 1 chopped bird’s eye chili
  • ¼ Cup white wine
  • ¼ Cup red wine vinegar
  • 2 Tbsp extra virgin olive oil
  • Salt and pepper, to taste
  • 1 Tbsp butter, to fry
  • 2 Tbsp extra virgin olive oil, to fry
  • 4 big Portuguese bread rolls, sliced in half and lightly toasted with butter
  • 4 free-range eggs

How To Make Prego Steak and Egg Rolls

  1. In a bowl, combine the steak, bay leaves, garlic, sweet paprika, peri peri powder, chopped bird’s eye chili, white wine, red wine vinegar, extra virgin olive oil, salt, and pepper.
  2. Mix well and set aside for a minimum of 1 hour, up to 3 hours for marinating.
  3. When you’re ready to make the rolls, heat a large frying pan on high heat with butter and olive oil.
  4. Fry the steaks for 30 seconds on each side. Make sure not to overcrowd the pan and fry in two batches if necessary.
  5. Feel free to add the bay leaves and all the garlic cloves from the marinade to the frying pan.
  6. Place two steaks in each roll, making sure to scoop up all the delicious garlic. Discard the bay leaves.
  7. Now, crack the 4 eggs directly into the frying pan, lower the heat, cover the pan, and let the steam gently cook the eggs for about 2 minutes.
  8. Finally, add one cooked egg to each roll and serve.
    These are just naughty!


  • 1 kg cucumbers (Persian, Japanese, or English cucumbers work well)
  • 5 radishes, quartered
  • 1 Tbsp salt and 1 tablespoon sugar (for curing cucumbers)
  • 2 ½ tsp sugar
  • A few drops of sesame oil
  • 3 tsp light soy sauce
  • 1 ½ Tbsp rice vinegar
  • ½ tsp white pepper
  • 2 cloves garlic, grated
  • ¼ Cup tahini
  • 2 Tbsp honey
  • Juice of 1 lime
  • 2 Tbsp water (adjust for desired consistency)
  • 1 tsp whole cumin seeds
  • Pinch of salt (to taste)
  • 1 tsp roasted sesame seeds
  • 2 Spring onions, sliced
  • Handful of mint, roughly chopped
  • ½ tsp chili crisp oil (optional)

How To Make Bashed Cantonese Cucumber, Radish and Tahini salad

  1. Lay down a cucumber and smack with rolling pin .
  2. Separate the cucumber pieces and put them into a bowl. Repeat with the remaining cucumbers.
  3. Place the cucumbers in a colander over a bowl.
  4. Add one tablespoon of salt and 1 Tbsp of sugar and mix thoroughly with your fingers.
  5. Set it aside for about 15-20 minutes, allowing the water to be drawn out of the cucumbers.
  6. Rinse and dry the cucumbers after the time is up.
  7. In a bowl, prepare the dressing by combining 2 1/2 teaspoons sugar, rice vinegar, sesame oil, soy sauce, white pepper and grated garlic.
  8. Mix well until the sugar is dissolved.
  9. Place the cucumbers and radishes in the bowl with the dressing and toss to marinate.
  10. In another small bowl, whisk together tahini, honey, lime juice, water, ground toasted cumin, and a pinch of salt until well combined.
  11. Adjust the salt or sweetness according to your taste. If you prefer a thinner consistency, gradually add more water until desired thickness is reached.
  12. Serve the dressed cucumbers and radishes on top of the tahini sauce.
  13. Drizzle with chili oil and sprinkle roasted sesame seeds, mint and sliced spring onion on top.
    This is super fresh.

Leave a Comment

Your email address will not be published. Required fields are marked *