By Alice Spenser-HiggsPlant a medley of Asian greens. They’re zesty and flavourful, delicious in salads, stir-fried or steamed. Did you know, Asian or mustard greens are Brassicas (members…

Rosemary is truly a year-round herb. In winter it flavours succulent roasts, in spring it perfumes salad dressings and in summer rosemary syrup made from the leaves and…

1 Did you know? Coconut oil, the most nutrient rich part of the coconut, is diabetic friendly, helps to regulate blood sugar, doesn’t break down in heat or…

A homemade pickle, chutney or preserve is just the thing to add refreshing zing to a dishBy LEILA SAFFARIANWhipping up batches of chutney and pickles doesn’t have to…

With everyday use your knives, spoons and forks may begin to darken. For sparkling, like-new cutlery, submerge your cutlery overnight (and preferably for a day) in a solution…

Sift together 500g icing sugar and 450g very finely ground almonds three times in a bowl. Add 2 large egg whites and 5ml (1 tsp) vanilla extract and…

The amount of time you need to cook the stock depends on the size of the pan and how much water you add. A demi-glace is a reduced…

By Leila Saffarian Knowing how to whip up a good stock from odds and ends in your fridge and deep freeze will make life a whole lot easier…

Literally meaning ‘sour wine’ in French, vinegar has evolved from humble beginnings to become a stock standard in the kitchen.By Dominique BrownThis tart, sweet and useful ingredient came…

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…