Reimagine your leftovers and left-outs for the prettiest Easter decorations ever… WORDS AND STYLING BY SARAH-JANE WILLIAMS PHOTOGRAPHS BY KATELYN ALLEGRA   WHAT YOU NEED white and…

With the selection of chef’s knives available today, it can be daunting to know which one to choose. Blade profile and handle shape are a personal choice, but…

Choux pastry is deceptively simple to make, and very rewarding, since the different shapes that can be created from it look spectacular! It’s also the perfect base on…

Muriel Barbery once said: “Pastries can only be appreciated to the full extent of their subtlety when they are not eaten to assuage our hunger, and when the…

A ragout is generally described as either a stew or a pasta sauce. To make a quick vegetable ragout, sauté 1 finely chopped red onion and 1 crushed…

Want not? Waste not! We leave no stone unturned and potential craft un-upcycled! Nestle your Easter treats in these pretty baskets woven from old paper gift bags. By…

BASMATI A long-grained, fragrant rice grown mainly in India and Pakistan. It has a delicate, nutty flavour and is not sticky, as are most other long-grained rices. It…

Rice balls make a marvellous quick lunch or can be served as part of an antipasti platter. Roll leftover rice into balls. Make a hollow in the centre…