Looking to get the most nutritional bang for your buck? We investigate the best ways to shop, store and prepare produce to ...

1. Heat the olive oil in a large saucepan, then add the soup mix. Add the stock, bring to a simmer and cook for 15–20 minutes, or until the vegetables are tender. 2. Meanwhile, wilt the spinach in a ...

1. Season the chicken with the tikka paste and a pinch of salt. 2. Heat 1 T ghee in a large nonstick pan over medium-high heat. Add the chicken and cook for 3–4 minutes per side, or until golden and ...

A tray of lamb mince is a clever winter buy. It's affordable, flavour-packed, and can be stretched across a range of meals – ...

At The LivingRoom at Summerhill Guest Estate, sustainability is no buzzword. It’s a way of life. From composting kitchen ...

1. Rub the chicken with Belazu Shawarma Paste, olive oil and lemon juice. Season with salt and black pepper. 2. Heat a pan over medium-high heat and cook the chicken for 3–4 minutes per side, or until ...

1. Place the milk in a saucepan and heat to 30–37°C. Do not boil. Add the amasi and stir well. 2. Pour the mixture into a clean container (a glass or ceramic jar works well) and cover loosely. Leave ...

Find the recipe for rainbow chopped salad here. ALSO READ: 10 gorgeously green vegetable recipes for every occasion 2. Orange-and-miso pork fillet. This salad by Hannah Lewry is all about the prep ...

1. Preheat the oven to 200°C and line a large baking tray with baking paper. 2. Toss the brinjals and onions in the olive oil and sea salt. Spread on the tray and roast for 25–30 minutes, tossing ...

1. Heat the olive oil in a small pan and add the mortadella. Fry until crispy, stirring occasionally, about 5–7 minutes. Drain on a kitchen paper, then add the capers to the hot pan. 2. Flash-fry the ...

1. Heat the oil in a large saucepan. Season the beef and brown in batches. Set aside. 2. In the same pan, sauté the onion, carrot and celery for 5 minutes or until the onions are translucent. 3.

1. Place the samp and beans in a saucepan, top with the stock or water, season with salt and bring to the boil. Cook for 2 hours, skimming the foam off the surface at regular intervals. Add the ...