A pleasant alternative to gammon, this pork joint is cooked like gammon and served with exotic caramelised fruit TO DRINK: Pork loves fruity flavours. A dry chenin is full of sweet apples and tropical fruit
COOK’S TIP You can use 250ml (1 cup) of mixed seeds, available in the health section of most supermarkets.
Beans are a power food second to none and they ‘beef up’ soups and stews too. Plant in December and you’ll reap the rewards in winterALICE SPENSER-HIGGSDry beans are a much underrated winter vegetable that adds a particular flavour, texture and substance to slow-cooked comfort food like soups, casseroles and stove-top stews. “The limit of most people’s bean knowledge is how to make a three-bean salad,” says Sean Freeman of Living Seeds, “and invariably one thinks of the speckled dry beans in the local supermarket.” There are at least 15 types of heirloom or open-pollinated varieties that are grown specifically…
Ayurvedic health care adviser and author of Conscious Cuisine, Damyanti Gajjar, focuses on the importance of energy or prana (life force) when it comes to cooking. Using herbs…
Print Recipe Akhni Ingredients 1 cup fragrant rice 2-3 cinnamon sticks (approximately 4cm each) 2 whole cloves 2 whole cardamom, lightly crushed 1 tablespoon oil 1 tablespoon ghee 1 cup carrots, grated 1 cup peas, frozen 1 potato, peeled and cubed 1 onion, finely chopped salt to taste 1/4 teaspoon turmeric 1/4 teaspoon green/red masala
By Rosanne Buchanan Let’s face it, there’s never enough leisure time to travel to far-flung towns, but I was lucky enough to visit the annual Bedford Garden Festival…
TO DRINK: A fruity Sauvignon Blanc such as Groote Post has a great racy acidity that complements the tomato flavour
Aioli, a traditional Provençal sauce made from garlic, olive oil and egg yolks, is best served at room temperature. Like mayonnaise, it is often flavoured with garlic ora variety of different mustards. It’s delicious used as an indulgent dip for French fries or dolloped onto chicken and fish