Warm baby marrow and roast chicken salad served with zesty vinaigrette and Parmesan shavings is hearty enough that it’ll make the perfect supper. Baby marrow and Parmesan is…
Orange sweet potato gnocchi is a tasty twist on the conventional dish, and bursting with beautiful colour. Gnocchi is always deliciously filling, even more so when it’s made…
These quick and easy Korean BBQ chicken wraps filled with coriander rice and cucumber ribbons is the perfect back-to-work lunch for al desko dining.
Delicious savoury truffles with a hint of sweetness from the dried cranberries as the ultimate canapé or as a cheese platter component. Recipe and styling by Illanique van…
Imagine a dinner that’s vegan, quick, easy and delicious. Well that’s exactly what this butternut, fennel and ginger soup with toasted pumpkin seeds is. Filling and full of…
Print Recipe Flour soft-shell tacos with grilled corn, spiced black-eyed beans, cashew-nut cream and pineapple and chilli salsa Serves: 4 Cooking Time: 1 hour 30 mins Ingredients Flour soft-shell tacos 600g cake flour 5ml (1 tsp) salt 10ml (2 tsp) baking powder 45g margarine (Cardin or Olé brands) 475ml lukewarm water Spiced black-eyed beans 300g