Recipes

Roasting, writes Hugh Fearnley-Whittingstall, requires a set of principles rather than a collection of recipes. Roasting principles that ring bells for this meal are two: sizzling and resting, of which, more later.

For the beginner cook, pasta is a great base upon which to construct a massive variety of meals. But puttanesca is powerful, almost overwhelming and it creates a nuclear explosion of flavour and aroma.

Jerked chicken, for the inexperienced, means coal-black, Caribbean-style, spicy chicken that’s usually cooked on an open fire. Here’s a way to produce a braai-style finish without the smoke, dust and flames.

Cantonese egg drop soup has long been a favourite. And then along came Italian egg drop soup with delicious Mediterranean accents heightened by lemon zest and nutmeg.

This dish is a symphony of crisp, lightly-oiled vegetables of different colours and tastes, heightened by fresh oregano and rosemary. Toss in some rare steak plus a dash of Thai-inspired sauce to take it to a new level.

Squid enthusiasts have only one fear: a meal that looks and tastes like white rubber bands. Here’s good news for beginner cooks: a simple, magical way to turn squid into calamari.

Pig neck has come to me as a major surprise, never before having had anything to do with this part of the beast. Well, let me tell you that this is a magnificent cut of meat. And the sauce! This taste and aroma combination is difficult to equal, never mind beat...

There comes a time in the affairs of cooks when the lemon hits the pan. Hoping for a good-looking, sweet tasting lemon tart, this rugged survivor of many a kitchen battle managed to extract something deliciously edible from the jaws of defeat.

There’s something special about one-pot cooking. This hearty combination of beans, onions and smoked pork belly needs only a wedge of bread to soak up the flavour-rich juices.

This over-the-top piece of Euro-cuisine has a lot going for it. Firstly, lots of flavours. Secondly, lots of colour. Thirdly, its surprisingly easy to cook. Finally, its a dinner party on one platter. No additions necessary, apart from a crisp, white wine.

Call it what you will, this meatball veld fire with its powerful Indian flavours will bring tears of homesickness to the eyes of KZN citizens exiled elsewhere in this great Republic of ours. Here is great flavour, character-building chilli heat, and an easy cooking all-in-one splendid recipe.

Apple pie is the beginning of all fruit-based pies. American songs and movies are full of it. So here, in partial salute to apple pie, we have an apple tart, a tart being a pie without a lid. The pastry is a cinch and the caramelised sugar a new skill just waiting to be mastered.