Serves 1 Chill a beer glass until frosty. Dip the rim of the glass in beaten egg white and dip into coarse salt. Sprinkle some salt in the bottom of the glass and add the juice of one juicy lime. Half-fill the glass with ice and top up with a light-style beer like Corona.
(Bloomsbury, R395)This cookbook has two aims; firstly the High Priest of the Church of Loaf, Paul Hollywood wants to teach us how to bake a wide variety of…
(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.