Sunday Lunch Plate Recipe

Instructions:
Step 1: Start with the beef stew. In a pot, heat oil, add onions and cook until translucent. Add garlic and ginger, cook for 1 minute.
Step 2: Add beef cubes and brown them. Stir in tomato paste, paprika, and curry powder. Cook for 3 minutes.
Step 3: Add stock cube and broth. Simmer covered on low heat for 40 minutes or until beef is tender and sauce is thick. Season with salt and pepper.
Step 4: Cook the rice by bringing water and salt to a boil. Add rice, reduce heat, cover, and simmer for 15 minutes until fluffy.
Step 5: For butternut mash, combine cooked butternut, butter, and sugar. Mash until smooth and season with salt.
Step 6: Preheat oven to 200°C (390°F). Rub chicken with oil, spices, salt, and pepper. Bake for 35-40 minutes until golden and cooked through.
Step 7: Mix boiled grated beetroot with vinegar, sugar, and salt to make the beetroot salad.
Step 8: For creamy bean salad, mix all beans with mayo, mustard, and season with salt and pepper.
Step 9: Boil baby potatoes until tender. Toss with butter or cream sauce and mixed herbs.
Step 10: Serve all components warm on a plate for a complete Sunday lunch experience.

Storage and Reheating Tips:
Store each component in separate airtight containers in the refrigerator for up to 3 days. Reheat rice, stew, butternut, and chicken in the microwave or on the stovetop with a splash of water. Beetroot and bean salad are best served cold and should not be reheated. Reheat potatoes in the oven or air fryer for best texture.