For a cold starter arrange thinly sliced cold beef tongue in a wreath, sassing it up with honey-mustard sauce. It’s tender and the flavour is perfect. What we love about it: Cooking pickled tongue couldn’t be simpler. There’s no pre-prepping and it poaches virtually unattended, filling the kitchen with delicious aromas.
ONE of the most enjoyed Indian snacks of all time has to be samoosas!
We made something to warm you up – a delicious pie filled with melting tender beef, mushrooms, baby onions and a rich gravy.
Tomato bredie is home cooking, and every household has its distinct take, though the basics are the same.
These light, feathery biltong scones will be a delicious addition to the Mother’s Day breakfast tray.
Cabbage and apple come together in this wonderful side dish - ready in about 40 minutes.
Easter calls for this cheeky chocolate hot cross bun pudding. The chocolate melts into the orange custard making it more decadent and luxurious.
Whether pickled, boiled, roasted, or baked, the versatility of brisket cannot be beaten.
This roast leg of lamb with gravy is a testament to the art of slow cooking and simplicity. Enjoy!
Lamb with Chamomile Tea is an unusual combination, but this recipe – which uses the contents of chamomile teabags combined with herbs, will make your Easter 2019 a memorable one…
We use both tomato acid (ketchup) and red wine vinegar to allow for a deeper and richer flavour in the sauce.
Every cook should have a good brisket recipe ready for their Christmas feast.
The delicious aromas of the shanks slowly braising in the oven will remind you that good things come to those who wait.