Couscous salad with a North African twist
Couscous may have originated on this continent, but the addition of avocado gives this dish a distinctly Mexican look and taste.
Israeli-inspired chickpea burgers
Veganism is a growing global trend, and many of us will serve dinner or lunch to a vegan guest at some stage. Here is a recipe for mouth-watering, Israeli-inspired chickpea burgers.
Oven-baked hake with courgettes on the side
It’s probably safe to say that hake is South Africa’s favourite supermarket fish. A magnificent vehicle for quick cooking, it can be prepared in many ways. Here is one.
Pasta Putanesca
There are few pasta dishes as powerfully flavoured as this marine-dominated classic. Try this freshly developed variation at your next dinner party for a really memorable meal.
Taking steak to the next level
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.
Bake a ginger and honey cake
Amaze your mates. Delight your womenfolk. Surprise yourself. Go bake a ginger and honey cake, bru!
Mexican-influenced salsa for roast chicken
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!
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 diners.
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
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.
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 all fellow oxtail fans.
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. Capiche? Of course you do …