Recipe and styling by Sarah Dall Photograph by Myburgh du Plessis
Imagine a dinner that’s vegan, quick, easy and delicious. Well that’s exactly what this butternut, fennel and ginger soup with toasted pumpkin seeds is. Filling and full of…
Finished in less than an hour and Banting-friendly, this crustless quiche with asparagus, goat’s cheese and basil quiche is both delicious and healthy! Can you really go wrong…
Each month, F&HE offers an aspiring young chef the chance to share with us their budding culinary skills in the kitchen and prepare a favourite dish, in this…
Rustic and filling, butternut pansotti with buttery wild mushrooms, rosemary and pecan nuts won’t take you longer than half an hour to make. Perfect for post-work laziness, this…