Crumpets make the best eggy bread – they soak up loads of egg, making them taste even more delicious. If you want to give them a bit of a kick, this recipe is great with some deseeded, finely chopped red chilli sprinkled over the top.
Traditionally eaten by labourers in the fields of Andalusia, this makes a quick and easy weekday lunch or casual supper. Our cheat’s version gives you a good start…
Packham’s Triumph pears are the most suitable for baking and are perfect for this recipe.
There is no doubt about it – the humble hamburger offers a lot of scope, especially when it’s made at homeBeetroot burger: An Australian favourite is to serve…
An Italian classic! Tiramisu combines the favourites of most people – biscuits, coffee, and cream – into one decadent layered dessert. It’s difficult to find someone who doesn’t like this divine dish, especially when it’s served with a delicate custard called zabaione.
This is a delicious combination of flavours for cold winter days.
The recipe for the cactus pear syrup comes courtesy of Graham Isaacson of Blue Water Café in Cape Town. You could buy ready-made syrup at delis and farm stalls but it usually contains a fair amount of colouring. Here, you still get that rosy hue, but with all the goodness.
This recipe is great for showing off the shapes and colours of your tomatoes. It might seem a bit strange to use butter instead of olive oil in a tomato sauce, but it helps thicken the sauce without having to cook the tomatoes down to a pulp –and it tastes pretty good too!