Print Recipe Lamb shank and quince pies Serves: 6 Cooking Time: 2 hrs Ingredients 60ml (¼ cup) vegetable oil 6 lamb shanks 1 onion, peeled and chopped 1 cinnamon quill 2 celery stalks, chopped 1 garlic clove, peeled and minced sprig fresh rosemary 1 tsp freshly ground black pepper 1 tsp fresh ginger, chopped 250ml
A selection of winter wines to try this July, paired with delicious recipes from our magazine. Simonsig Labyrinth Cabernet Sauvignon 2017, R145 Are you a cabernet acolyte? Then…
Print Recipe Chocolate-covered naartjies Serves: Makes 20 – 30 slices Total Time: 40 mins + overnight drying of naartjies Ingredients 6 – 7 ripe orange naartjies, preferably organic 500g 70% dark chocolate, preferably organic Instructions 1 Slices your fresh naartjies into 5 or 6 slices about 5mm wide. Set the oven to low, as you
This is a delicious winter dessert. The combination of ingredients is fantastic and pears are so good at this time of year. Recipe by Karen Short Styling by Helena Erasmus Photograph by Graeme Borchers
Innovation meets convenience – and a low-oil fryer and multicooker merge – in one superb appliance: the new De’Longhi Multifry. The only machine you’ll ever need, it can even make this delectable fillet mignon.
Captain Morgan is a brand of rum produced by alcohol conglomerate Diageo. It is named after the 17th-century Welsh privateer of the Caribbean, Sir Henry Morgan who died on 25 August 1688. Captain Morgan Spiced Gold is the figurehead of the Captain Morgan…
Serve this when you have friends coming over! Recipe and styling by Anna Montali Photograph by Vanessa Lewis
Your one-stop, one-shop dinner inspiration for the week ahead. We love that most of these meals make enough for lunch the next day too! Baby marrow and butter-bean…
For vegetable stock, heat 50ml oil in a large, heavy-based pot. Over medium heat, sauté 500g cubed fresh carrots, celery, onion and leeks for about 10 minutes, taking care that they do not burn. Pour in 2,5 litres of water. Place 2 fresh bay leaves, 2 cloves, 3 black peppercorns, a sprig of fresh thyme and 1 peeled garlic clove in a muslin cloth and tie with kitchen string. Add this parcel to the vegetables. Simmer partially covered for about 1 hour. Stir every 25 minutes and top up with boiling water as it reduces. Strain through a fine sieve,…
When Deborah Good couldn’t find a sweetener on the market that truly replaced sugar, she decided to create one herself.