TO DRINK: Mooiplaas Pinotage 2005: smooth, mellow and lightly wooded, with oodles of red berry, cherry and plum flavours.
TO DRINK: Laphroaig whisky, with a dash of water. Its smoky, peaty flavour is a surprisingly satisfying accompaniment to simple dishes with pure flavours.
This recipe comes from a friend of mine, Francesco Masseli,who makes the best red sauce ever.
Is there any better quick and easy supper than cheat’s spaghetti Bolognese? This classic recipe gets a makeover for the lazy cook while maintaining delicious comforting flavours.
To drink: A sauvignon blanc/semillon blend has grassy, lemony flavours that will pair nicely with the baby marrow.
Giovanna is an incredible, tireless nonna who just gives and gives. This is abundant, packed with goodies and full of flavour. The sauce goes well anytime but particularly in summer when peppers and eggplants are at their best. Use basil instead of the marjoram, if you prefer. Difficulty level: Easy
Print Recipe Tomato, coriander and chickpea spaghetti Instructions 1 Cook 400g spaghetti in salted, rapidly boiling water until al dente. Strain and set aside. Heat 30ml (2 tbsp) avocado oil in a heavy-based pan and sauté 1 finely chopped onion for about 3 minutes. Crush 1 garlic clove and stir through. Add 5ml (1 tsp)
Fresh and light as a main meal, this also makes a great starter.
TO DRINK: Sequillo White, a spicy, fragrant blend of Rhone varieties.
It makes a change to have pasta without sauce. This peasantstyle spaghetti dish uses olive oil as the lubricant. Crispy bacon bits, broad beans and breadcrumbs work well with the strings of pasta. TO DRINK: Go for Bouchard Finlayson Missionvale Chardonnay, an elegant wine with a lingering aftertaste.
There’s something wonderfully reassuring about a pantry that can weather anything – from a surprise visit from the neighbours to a rainy-day craving for something warm and comforting. Our grannies mastered this long before “stocking up” became a trend. Their shelves weren’t overflowing; they were simply filled with clever, long-lasting staples that could become supper in minutes. As the year winds down and the festive season turns our homes into gathering spots for friends and family, it’s worth taking a leaf from Grandma’s book. A well-planned pantry saves money, reduces waste, and makes every day cooking easier. Read more:…
Get ready to dial up the heat! This vibrant prawn and chorizo jambalaya brings summer colours and bold, smoky flavour to your table — creamy sour-cream and zesty lime wedges included. One pot, minimal fuss and maximum flavour. Also See: Spaghetti with pan-fried prawns and tomatoes https://www.foodandhome.co.za/recipes/spaghetti-with-pan-fried-prawns-and-tomatoes Feature image: goodhousekeeping.com
There’s something about summer that invites us outside – onto balconies, stoops, gardens, and lawns — where meals feel brighter and cooking becomes wonderfully simple. This season is all about light plates that don’t weigh you down: crisp salads piled high with fresh produce, unfussy braai sides that bring colour to the table, and beautifully grilled fish that tastes like sunshine. Whether you’re hosting friends or easing into an easy weeknight dinner outdoors, these recipes celebrate relaxed flavours and effortless cooking. Think fresh, vibrant, and made for long afternoons that fade into warm evenings. Baby marrow and asparagas rice salad…