The bright colour of these beauties will have your guests asking for the recipe.
Transform the sweet, sticky, fruity, Moroccan lamb tagine into crunchy, couscous-coated bite-size snacks
Tenderstem broccoli (or broccolini) with crispy prosciutto Serves: 6 Difficulty level: Easy Time: 25 minutes INGREDIENTS: 400g Tenderstem broccoli (or broccolini), 15ml (1 tbsp) olive oil zest and juice…
Anna Trapido catches up with South Africa’s Father of Fine Food, Dr Billy Gallagher. Dr Billy Gallagher is South Africa’s father of fine food. Born into post-war poverty in the industrial north-east of England, he left school at fourteen and began his culinary career washing pots in the scullery of a small seaside hotel. In kitchens he found a passion and purpose that has lasted a life time. His recently published autobiography, Lettuce and a Lady’s Breast, explores the talent, tenacity, trials and tribulations that took him from the sink to a sojourn at London’s über-glamorous Dorchester Hotel and onto…
Print Recipe Coconut green curry-poached chicken breast and noodle salad Serves: 4 Cooking Time: 40 mins Ingredients 1 x 80g sachet Thai green curry paste 1 x 400ml tin coconut milk 200ml water 4 chicken breasts 4 baby cucumbers, halved lengthways handful pea shoots handful crimson microherbs 2 handfuls fresh peas, blanched 200g fine rice
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.