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Make a perfect shepherd's pie

Make the best shepherd’s pie

It’s impossible to think of a more suitable recipe for Farmer’s Weekly. Give this one of a million versions your full attention and win the praise of your lucky fellow...
Pasta and meatballs

A pasta and meatballs classic

Unless you have the entire Mafia Womens’ League on your unpaid payroll, this Italian-American pasta and meatballs classic is a great moment to display your skills as a solo cook.
How to cook rabbit meat

How to cook rabbit meat

Cooking a rabbit is a minor challenge, second only to getting a rabbit in the first place. Like most survivalist foods inherited from the peasantry of Europe, these floppy, cartoonish...
Slow-cooked oxtail with burnt sugar

Slow-cooked oxtail with burnt sugar

Oxtail is a classic casserole and a firm favourite. Here’s a variation I’d never come across before, but after making it, and more importantly, loving it, I recommend it to...
How to bake biscotti

How to make Biscotti

Biscotti are what Italians dip into their espresso, because in Italy there are no rusks. Use this recipe to qualify as a baking mafioso, or in time even a don....
Cook a perfect beef stew

Cook a perfect beef stew

There’s something gloriously accessible in the word ‘stew’. It represents the best values of the home cook: simple but well-chosen ingredients, and classic and extraordinarily potent kitchen skills and techniques.
Mazavaroo: a Mauritian veld fire in your mouth

Mazavaroo: a Mauritian veld fire in your mouth

I have known grown men to drink Tabasco straight from the bottle, while others in brave response chewed maniacally on raw chillies. But if you are a chilli fan, one...

Prawns with pak choi and five-spice seasoning

To make prawns with pak choi and five-spice seasoning for four, you will need: 600g of peeled, cleaned and thawed prawns 1 teaspoon freshly...
Pickled hake and onions

Pickled hake with onions

Cooks perfected the art of pickling food products long before they had fridges. Try this great South African classic – pickled fish – with its mouth-watering sharpness and exquisite oceanic...
Ultra-spicy! Home-made tandoori chicken

Ultra-spicy! Home-made tandoori chicken

Tandoori chicken is one of the Asian subcontinent’s many contributions to fine dining. A ‘tandoor’ is the Hindi word for the special clay oven used in this style of cooking....
Vietnamese pho: Looks like soup, tastes like heaven

Vietnamese pho: Looks like soup, tastes like heaven

A friend of mine recently returned from Hanoi, bringing with him happy memories of pho, an aromatic, beef stock-based noodle soup made with beef or chicken, and chillies. He came...
Crisp shortbread biscuits

Crisp shortbread biscuits

With the possible exception of a chocolate brownie, nothing accompanies tea or coffee better than a crisp shortbread biscuit.

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Making the most of calcium as a soil and plant nutrient

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Despite being a vitally important element for optimal crop production, calcium is often largely undervalued by farmers and agronomists. Plant health expert Heather Raymond explains why this outlook needs to...
Firestone Farm Hard

Farm hard with Firestone

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