• Flavourful and done in no time, this aromatic easy garlic butter pasta with herb, Parmesan and anchovies  is great for when you’re running short on time but still want a delicious dinner. All you need to do is cook the pasta, prepare a few ingredients and throw them all together for a no-hassle meal. Made this super easy Garlic butter pasta with anchovies? Tag us @foodandhomesa #cookingwithFH on Instagram! ALSO SEE: Honey-Roasted Pumpkin Barley Salad https://www.foodandhome.co.za/caxton/honey-roasted-pumpkin-and-barley-salad ALSO SEE: 2-ingredient lentil tortillas with steak & kiwi salad https://www.foodandhome.co.za/recipes/2-ingredient-lentil-tortillas-with-steak-kiwi-salad

    Indulge in your pasta craving with our superb chicken caesar salad bowl! So juicy and scrumptious you’ll never pair your rotisserie chicken with anything else again ALSO SEE: Persian chickpea salad with marinated vegan feta and minted tahini dressing https://www.foodandhome.co.za/recipes/persian-chickpea-salad-with-marinated-vegan-feta-and-minted-tahini-dressing

    The Good Life Show stands as a revolutionary and unparalleled event. It marks a pioneering endeavor in South Africa, embracing innovative lifestyles like never before. Taking place at the Cape Town International Convention Centre (CTICC) from 31 May to 2 June, and at Kyalami International Convention Centre (KICC) from 26 July to 28 July, the event amalgamates four distinct shows: The Plant Powered Show, Natural & Organic Show, Free-From Show, and Sustainex. With a single ticket granting access to all four shows, attendees are treated to an extensive exploration of holistic living. ALSO SEE: Your passport to sustainable living: The Good…

    You cannot go wrong with oxtail and this recipe is proof! This Oxtail in Guinness with chickpeas and spinach is a hearty and comforting dish, perfect for a cosy Sunday lunch or dinner. The slow cooking process allows the flavours to meld beautifully, creating a rich and satisfying meal. ALSO SEE: Oxtail with herby polenta dumplings Recipe and styling by Nomvuselelo Mncube Photograph by Dylan Swart