Print Recipe Sweet potato shoestring fries Serves: 4 Cooking Time: 15 - 30 minutes Ingredients 2 large sweet potatoes, cut into matchsticks Sunflower oil, to deep-fry Sea salt flakes, to season (optional) Instructions 1 Place the sweet potato matchsticks in water if not using straight away. Dry the fries between two clean tea towels to
Your guests will be wrestling over this tasty hot dog with a Mexican twist! We love the zesty salsa fresca and crunch of the nachos.
Print Recipe Mushrooms on toast Serves: 2 Cooking Time: 45 minutes Ingredients 45g butter 150g exotic wild mushrooms 110g button mushrooms 10 sprigs fresh sage + extra, chopped, to garnish 3 brioche buns, sliced in half 100g mascarpone cheese 1,25ml (1/4 teaspoon) truffle oil Instructions 1 Heat the butter in a frying pan over medium
Print Recipe Father’s Day Breakfast Tart Recipe Serves: 2 Cooking Time: 30 Ingredients 15 ml (1 tbsp) olive oil 100g chorizo sausage, sliced 200g vine tomatoes 150g mixed wild mushrooms 125g ready-made puff pastry, defrosted 15ml (1 tbsp) tomato paste 100g buffalo mozzarella/fior di latte, torn Salt and freshly ground black pepper, to taste 1
Got leftovers and wondering how to store leftovers correctly for later use? Check out our handy guide to saving those remaining ingredients. Milk Freeze milk that will otherwise go off before use. However, previously frozen milk isn’t a good option for your morning cappuccino as it won’t froth. Cookie dough Roll leftovers into a cylindrical shape, wrap with cling film and freeze. Slice to bake. Buttermilk Freeze leftovers and use and when needed. Tomato sauce Refrigerate for prolonged freshness. Pesto Store in the freezer and scoop out as and when needed. Separated eggs Have more egg yolks or –whites than you…
We’ve seen an explosion of flavour-infused artisanal gins emerge recently – meaning we’re starting to demand more than just a juniper-berry taste from our gin! Instead of spending…
This classic Italian delight comes courtesy of Pretoria’s Ritrovo restaurant, and father-son team Fortunato and Giovanni Mazzone. Neapolitan ragu is one of the most famous meat sauces in Italian cooking. Hailing from Naples, this is pure comfort at its most traditionally delicious. Recipe by Fortunato Mazzone Photography by Graeme Wyllie
The humble Cornish pasty enjoys a quirky history and has recently been proclaimed a ‘protected food’ by the European Union because of its enduring and quintessential ‘Britishness’. Miners in…
The bright colour of these beauties will have your guests asking for the recipe.
Transform the sweet, sticky, fruity, Moroccan lamb tagine into crunchy, couscous-coated bite-size snacks
Tenderstem broccoli (or broccolini) with crispy prosciutto Serves: 6 Difficulty level: Easy Time: 25 minutes INGREDIENTS: 400g Tenderstem broccoli (or broccolini), 15ml (1 tbsp) olive oil zest and juice…