Steak can be cooked and served in a variety of ways, but this Asian-inspired marinade can turn even the tastiest steak into something far more special and appetising.
Amaze your mates. Delight your womenfolk. Surprise yourself. Go bake a ginger and honey cake, bru!
We all know how to roast a chicken, just like we all know how to make toast. But here’s the next giant step: creating a Mexican-influenced salsa to spice up the freshly roasted fowl!
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 diners.
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.
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 animals are a welcome addition to the repertoire.
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 all fellow oxtail fans.
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. Capiche? Of course you do …
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.
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 of the most complex ways to enjoy this curious combination of flavour and pain is mazavaroo.
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...
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 tang.