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
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 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
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
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 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
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
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
With the possible exception of a chocolate brownie, nothing accompanies tea or coffee better than a crisp shortbread biscuit.
Bacon and dried fruit pizza
Staunch artisanal chefs and sourdough bakers amongst our readers will object, but the simple fact is this: if supermarkets offer frozen pizza bases for sale, why attempt to make them...
Delicious chicken ragu
This combination of ingredients with pasta makes a fine supper for four to five people. And no, it’s not just another version of spaghetti bolonaise…
Pork chops with white wine
A pork chop – and may all my ancestors kindly look the other way – is a marvellous thing. And when simmered in white wine and a tangy Dijon mustard...
Calamari and green bean salad
Calamari – squid to our friends in the marine biology sector – is a wonderful addition to one’s seafood repertoire. Easy to cook, a marvel to present and a delight...
Heavenly risotto with smoked mozarella
Risotto, a hearty rice-based dish, is also a delicious accompaniment to meat, fish or poultry. Add it to your repertoire of gourmet dishes.
Hot banana split with rum and vanilla
Some rococo banana splits are overwhelmed by ice cream, fudge caramel and even crushed nuts. But in the spirit of good food with minimal effort, we have the Farmer’s Weekly...
Buttered turkey and roast vegetables
Christmas is full of tradition, and people everywhere recognise the end of the year as a festival. We put together a delicious buttered turkey and roast vegetables recipe to try...
Roast chicken portions with zesty Italian lemon sauce
It’s no secret: lemon and chicken in combination appear in a wide variety of international cuisines. Here’s an Italian- influenced classic to add to your repertoire of fine home cooking.
Gnocchi in a prawn & tomato sauce
The second-best thing you can do with a potato is turn it into gnocchi. Since you ask, the best thing is deep-fried, slap chips. Sticking with gnocchi means you have...
Tuna and egg salad
There are times when the harassed lunch-maker wants something quick and easy that isn’t a chunk of ham between two slices of buttered bread. If you are this person, here’s...
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