These roast chicken burrito bowls are the ultimate easy weeknight dinner. Made with juicy store-bought rotisserie chicken, fluffy jasmine rice, black beans, sweetcorn, avocado and a fresh pineapple salsa, they’re colourful, satisfying and packed with flavour. Finish with creamy yoghurt, fresh coriander and a squeeze of lime for a fuss-free meal the whole family will love. Also See: Burrito bowl https://www.foodandhome.co.za/recipes/burrito-bowl
Bangkok has been named the world’s best city for nightlife in 2026, but South Africa also has reason to celebrate, with Johannesburg securing a spot in the global…
Think composting requires a backyard, a giant bin and plenty of garden space? Think again. Whether you live in an apartment, have a tiny balcony or simply don’t have room for a traditional compost heap, there are several ways to turn your kitchen scraps into something useful. Gone are the days of overpriced nursery compost and the guilt that comes with throwing away mouldy fruit or soggy veggies you never got around to eating. From compact Bokashi bins and worm farms to electric food recyclers, here’s how to choose the best kitchen composting method for your space – and what…
Chef, author, and TV and radio personality (and Green Fields Brand Ambassador) Jenny Morris brings her love of fresh, flavourful food to this vibrant spring recipe featuring Green…
Sweet, crisp pear meets tangy pickled fennel in this fresh and vibrant salad. Tossed with tender lentils, toasted walnuts, herbs and creamy cheese, it has a lovely balance of textures and flavours, while the reserved pickling liquid doubles as a simple dressing. It’s an easy spring side dish or light lunch that feels fresh without being overly complicated. Made this pear and pickled fennel salad? Tag us @foodandhomesa #cookingwithFH on Instagram! Also See: Roasted fennel quiche https://www.foodandhome.co.za/recipes/roasted-fennel-quiche Feature image: Aremedia
Spring calls for fresh flavours, colourful produce and lighter meals – but that doesn’t mean dinner has to be boring. From easy breakfasts and vibrant salads to comforting…
If you’re looking for a delicious way to eat more greens, this super green frittata is a great place to start. Packed with kale, baby marrows, spring onions, parsley and dill, then layered with mozzarella, Parmesan and quinoa flakes, it’s hearty enough to serve as a meal on its own. The real finishing touch is the vibrant chilli-lime green sauce, which adds plenty of freshness and a little heat. Serve it for breakfast, brunch or a light lunch – and enjoy any leftovers cold the next day. Did you make this recipe? Tag us on Instagram @foodandhomesa! Also See:…
This orange coconut pudding is the kind of old-fashioned dessert that deserves a place back on the table. A rich, creamy coconut and orange pudding is baked until…
Ah spring – a welcome reprieve from icy winds, short days and generally cold temperatures. Not to mention all the wonderfully tasty produce that can be harvested, like asparagus, peas, tender leafy greens, cucumbers and more. Wondering what you should start planting, or even just picking up from your local grocer? Here’s an extensive list of what’s in season, what to plant, and, of course, what to make. What veggies are in season this spring If you visit your local grocer or favourite grocery store, you should find some freshly harvested spring fruit and veg: Apricots Strawberries Blueberries Cherries…
I’ve had my fair share of musty cupboard experiences. And while they aren’t the end of the world, that first wave of musty smells when you open a…