B-well launches Free Cookbook to Celebrate the Joy of Feasting with Friends and Family

by Tia

With many long weekends and school holidays coming up, Autumn is a time for us all to slow down, take stock and spend quality time with the people who matter. South Africa is a country of food-lovers, so naturally most will be gathering around tables with their loved ones to enjoy beautiful homecooked meals.

B-well’s new cookbook Feastify is all about bringing people together to enjoy delicious food and is packed with recipes designed to feed a family. Of course, many of the recipes feature B-well Canola Oil – a naturally cholesterol free cooking oil that’s very high in omega-3 and full of good-for-you fats – as well as B-well Canola and Olive Oil Blend, and B-well Thick & Creamy and Original Tangy Mayonnaises. B-well Canola Oil is endorsed by The Heart and Stroke Foundation South Africa, and it is also one of the very few cooking oils to carry the Smart Choice Seal from CANSA.


“We are so excited to launch this cookbook! Our driving focus at B-well is to provide South African consumers with ingredients for better living. And really, there’s no greater ingredient for a good life than spending time laughing and connecting with friends and family while enjoying heaping platters of delicious food,” says Lunique Theunissen, Brand Manager for B-well.

“After the success of our Taste Explorers cookbook, which gave busy parents fun and nutritious recipes for back-to-school lunchboxes and dinners, we can’t wait to inspire our customers in new, tasty ways,” she says.

The cookbook is divided into sections that include mains to share, with recipes like Moroccan-spiced Spatchcock Chicken and Roast Lamb with Chimichurri, and one-pot wonders such as Slow Cooked Beef Ribs. There are also elegant sides like Slow-Roasted Carrots with Tahini Dressing and Smoky Cauliflower on Hummus, as well as decadent baked puddings like Seasonal Fruit Crumble and Sticky Date Pudding.

Those who have family staying over long weekends will love the cookbook’s selection of make-ahead breakfasts, including recipes for Salted Caramel Bread and French Toast Casserole. Last, but certainly not least, the Feastify cookbook also has plenty of vegan recipes such as Creamy Tomato Risotto and Lentil Chilli Con Carne.


“B-well’s canola-based products – from our 100% canola oil to our egg- and dairy-free mayonnaises – all provide easy, high-quality alternatives to everyday cooking staples,” says Lunique. “B-well Canola Oil only has 7% saturated fat and is high in good-for-you fats. In addition, B-well Canola Oil and B-well Thick & Creamy and Original Tangy mayonnaises are all very high in omega-3. One can only get omega-3 through diet as the body doesn’t produce it, so these products can help South Africans to increase their intake of this essential fatty acid easily.”


To download your free copy of the Feastify cookbook, simply visit https://www.bwellfoods.co.za/feastify-celebration-of-togetherness/. For a taste of some of the recipes included in the book, take a look below.


2 tablespoons B-well Canola Oil
1 onion, diced
2 bell peppers, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
1 can (400 g) crushed tomatoes
6 – 8 eggs
Salt and pepper to taste
Fresh coriander or parsley for garnish
1 cup shredded cheese (optional)
1 loaf of crusty bread or pita for serving.

  • In a skillet, heat B-well Canola Oil over medium heat.
  • Sauté onions, bell peppers, and garlic until softened.
  • Add cumin and smoked paprika, stir well.
  • Pour in crushed tomatoes and simmer for 10 minutes.
  • Transfer the tomato mixture to a greased baking dish. If making ahead, cover the baking dish and refrigerate overnight.
  • In the morning, make small wells in the sauce and crack eggs into them evenly.
  • If you like, sprinkle shredded cheese over the top.
  • Preheat the oven to 180°C and bake for 25 – 30 minutes or until the eggs are cooked to your liking.
  • Season with salt and pepper, and garnish with fresh herbs.
  • Serve hot with slices of crusty bread or pita on the side.

Moroccan-Spiced Spatchcock Chicken

1 whole chicken, spatchcocked (backbone removed and flattened)
3 tablespoons B-well Canola Oil
2 tablespoons B-well Thick & Creamy Mayonnaise
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon salt
½ teaspoon black pepper
Juice of 1 lemon
4 cloves garlic, minced
Fresh coriander leaves, for garnish (optional)

  • In a small bowl, combine the B-well Canola Oil, B-well Thick & Creamy Mayonnaise, ground cumin, ground coriander, paprika, cinnamon, ginger, turmeric, salt, black pepper, lemon juice, and minced garlic. Mix well to form a marinade.
  • Place the spatchcocked chicken in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavours to infuse.
  • Preheat the oven to 200°C. Remove the chicken from the marinade and place it on a baking tray lined with parchment paper or foil.
  • Roast the chicken in the preheated oven for 45 – 50 minutes, or until the skin is golden brown and the juices run clear when pierced with a knife. Alternatively, you can grill the chicken on a braai over medium-high heat for approximately the same amount of time, turning occasionally, until cooked through.
  • Once cooked, transfer the chicken to a serving platter and allow it to rest for a few minutes before carving.

Seasonal Fruit Crumble

For the Fruit Filling:

4 cups mixed seasonal fruits (such as apples, pears, berries, or stone fruits), peeled and sliced if necessary
¼ cup granulated sugar (adjust according to sweetness of fruits)
2 tablespoons cake flour
1 tablespoon lemon juice
Zest of 1 lemon
½ teaspoon ground cinnamon
Pinch of salt.

For the Crumble Topping:

1 cup oats
½ cup cake flour
½ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup B-well Canola Oil

  • Preheat the oven to 180°C. Grease a baking dish with B-well Canola Oil and set aside.
  • In a large mixing bowl, combine the mixed seasonal fruits, granulated sugar, flour, lemon juice, lemon zest, ground cinnamon, and a pinch of salt. Toss until the fruits are evenly coated. Transfer the fruit mixture to the prepared baking dish, spreading it out into an even layer.
  • In a separate mixing bowl, prepare the crumble topping. Combine the oats, flour, brown sugar, ground cinnamon, ground nutmeg, and salt. Mix well to combine. Pour in the B-well Canola Oil and stir until the mixture resembles coarse crumbs.
  • Sprinkle the crumble topping evenly over the fruit filling in the baking dish, covering it completely.
  • Place the baking dish in the preheated oven and bake for 35 – 40 minutes, or until the fruit filling is bubbling and the crumble topping is golden brown and crisp.
  • Remove the crumble from the oven and allow it to cool slightly before serving.

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