(Clarkson Potter, R236) “This isn’t just about getting me hot till my juices run clear, and then a little rest. There’s pulling, jerking, stuffing, trussing… he promises we’ll start out slow, with wine and a good oiling…” So begins the initiation of a young, pliable free-range chicken at the hands of a mysterious, domineering cook. This snort-worthy spoof-in-a-cookbook makes dinner a riot with 50 recipes to enthral you, including: ‘Please Don’t Stop Chicken’, ‘Spicy Fowl’, and ‘Learning to Truss You’. (US measurements) Highlight: The recipes are hot too.
(Hardie Grant, R287) After immigrating to Australia, Andrzej Kaczmarski set about creating an institution that would please even the most traditional of Polish grannies. Enter the ambient world…
Strictly for adults, this boozy fig and honey pudding is sticky, sweet and especially delicious when served with cream. The figs undermine the sweetness with their wonderful earthy flavour, and honey is the perfect sauce for such a dish.
Chopping like a chef doesn’t have to be difficult. In this series, we partnered with Chef Knows Best and we show you how to chop like a chef.…
This creamy and flavourful broth paired with delicate salmon is perfect for a cosy night in. Try this grilled salmon in a creamy fennel, shallot and mushroom broth for pure winter indulgence.
Simply pour a shot of cold Frangelico (or any nutty liqueur) over a scoop of vanilla ice cream, followed by a shot of hot espresso. Serve immediately; spoon…
Warm 2L dry cider in a saucepan and add 6 cloves, 4 cinnamon sticks, 3 star anise, a pinch of freshly grated nutmeg and the juice and zest of one orange. Bring it almost to a boil, reduce heat and simmer, about 30 minutes. Serve in mugs or heatproof glasses with a slice of fresh apple for garnish.
Coconut jam, also known as kaya, is popular in Southeast Asia. The traditional recipe requires palm sugar and pandan leaves. This is an easy cheat’s version.
Kim Shaw, F&HE copy editor, reminisces about veggie patches and the perfect cakeAll this gorgeous Joburg weather and spring planning has got me thinking about what to plant and that got me remembering my dad’s incredible veg garden in Scotland. He was a mad gardener, but not for flowers and shrubs – for vegetables. He planted everything – different types of lettuce, potatoes, radishes that Rapunzel would have given her locks for, carrots, beetroot and the sweetest of peas. Mrs Crayton next door had one lone rhubarb bush, but it was lush – enough for all the kids in the…
Print Recipe Victoria sponge Ingredients 200g castor sugar 200g butter, soft 4 eggs, beaten 200g self-raising flour 5ml (1 tsp) baking powder 30ml (2 tbsp) milk good quality strawberry jam fresh cream icing sugar, to dust Instructions 1 Preheat oven to 190°C. Grease 2 x 20cm cake tins or spray with cooking spray. 2 Beat