To help us all survive JanuWorry, here is Khanya Mzongwana’s list of favourite budget-conscious pantry staples, which she ...

What was you're favourite TASTE recipes of 2024? We've taken a look at the stats and it's clear that you were into ...

Do you ever wish you could hold and capture a season, or bottle it to keep it for later? Well, that’s what preserving is all ...

1 In a large mixing bowl, combine the cauliflower, radishes, cherries, carrots, parsley, mint, spring onions, and pumpkin seeds. 2 Fold in the chicken, mixing well to distribute evenly. 3 Pour the ...

1. Line a trifle bowl with the cake slices and drizzle over your choice of liquid. Top with the lemon curd and cream. 2. Beat the egg whites until foamy using an electric beater or stand mixer.

Preheat the oven to 180°C. Using a hand mixer, beat the bananas until smooth. Don’t worry if some lumps are present, this will only make the bread taste better. Add the brown sugar, butter and eggs to ...

1. Grease and line a 20 cm springform cake tin. 2. To make the base, place the biscuits in a food processor and blitz until fine, or crush in a bag. Transfer to a bowl and mix in the butter. Press the ...

1. Place all the ingredients apart from 1 T yoghurt in a blender and blend until smooth. 2. Pour into a serving bowl and swirl through the remaining yoghurt. Top with the fennel fronds and toasted ...

Heat the oil in a large saucepan and sauté the onion, mustard seeds and cumin for 1 minute. Add the prawns, ginger, garlic, coriander and mint. Cook over a medium heat until the prawns turn opaque and ...

1. To make the phutu, bring the water to a boil. Add the salt and half the maize meal and reduce the heat to low. Mix with the back of a wooden spoon, then gradually add the remaining maize meal until ...

1. Prepare the asparagus according to package instructions – you can blanch, fry or char it. 2. Meanwhile, heat the canola oil in a pan over medium heat. Fry the leeks until crispy, then toss with the ...

1. Place the potatoes in a large saucepan and cover with cold water. Cover with the lid, bring to a boil, then simmer until tender. It will probably take about half an hour from start to finish.