Marinating meat in yoghurt is a great way to tenderise it.
A list of 5 foods that will help fight colds and flu this winter. A tingle in the back of your throat, a sniff and a cough. Suddenly,…
You’ve used what you need from your herbs and veggies – don’t throw out the remnants! We show you the easiest herbs and vegetables to regrow right on…
Print Recipe Rocket, pear and caramelised walnut salad Serves: 4 Cooking Time: 20 mins Instructions 1 To make the dressing, mix together the juice of 1 lemon, 40ml runny honey, 30ml olive oil, and salt and freshly ground black pepper to taste. Set aside. Melt 50ml sugar in a frying pan and once it is
It’s got tenderness, crunch, and a whole lot of delicious flavour. Vietnamese fillet of beef served with toasted sesame seeds is a winning dish. Known as bit tet xao me in Vietnam, this is delicious with stir-fried rice. To drink: Pair this with the opulent red and black berry notes and soft, well-integrated tannins of Thelema Mountain Vineyard’s Merlot 2005 – a strong match for the beef.
TO DRINK: Ken Forrester Chenin Blanc 2009, with sufficient body as well as bright acidity to match the cream.
TO DRINK: A tricky wine match, but try Boschendalâs Sauvignon Blanc
To drink: Simonsig Frans Malan Cape Blend, a warm, generous wine with distinct liquorice/anise character and slight oaky vanilla.
Print Recipe Asparagus and beans in phyllo pastry Serves: 6 Cooking Time: 35 mins Ingredients 24 asparagus spears 36 mange tout 24 green string beans 400g phyllo pastry 200g butter, melted, for brushing 125ml (½ cup) crème fraîche juice of 1 lemon salt and freshly ground black pepper, to taste Instructions 1 Blanch the asparagus,