Classic eggs are good, but sometimes you want your eggs to be a little more exciting. Here are 7 non-boring eggs for when you ...

1. Heat the oil in a pan or wok over a medium heat, then add the shallots and cook for 3 minutes. Add the chillies and garlic and cook for a further minute. 2. Add the mince and increase the heat to ...

Despite loving curry, Annzra Denita Naidoo refused to learn how to make it. In lockdown, she learnt how to make curry and ...

1. Heat the oil in a large, heavy-based saucepan, then brown the beef in batches. Season and set aside. 2. Add the marrow bones and cook until lightly golden. Stir in the leeks, onions and garlic and ...

Khanya Mzongwana visited chef Ryan Cole in his kitchen at Salsify restaurant and learnt not only how to perfectly cook fish, but also why simplicity is at the heart of everything he does.

1. Place the tongue in a large saucepan, add the vegetables, spices, bouquet garni and water. Ensure that the tongue is submerged. Bring to a boil, then reduce the heat to a simmer and cook for 2 ...

1. Remove all the leaves from the cabbage and pile them up. Cut into large squares. Make more than one pile if necessary. 2. Thread bunches of cabbage onto 4 soaked bamboo kebab sticks. 3. Tear the ...

500 g yellow or red lentils 2 cups water 1 t salt 3 T oil 1 onion, finely chopped 2 cloves garlic, crushed 1 t fresh ginger, grated 1 small green chilli, diced 1 tomato, peeled and diced 1 T lemon ...

When a world-renowned chef asks you to make a dish using one of his products, you listen! TASTE's head of content Kate Wilson (and an unapologetic Ottolenghi superfan) took up the challenge posed by ...

1. Mash the cooled, steamed pumpkin with a fork once. (I’m lazy so I buy the ready-cubed pumpkin in packets and steam it in the microwave according to package instructions). 2. Add the beaten eggs and ...

Prep Time 30 minutes +1 hour for the dombolo to proof 1. Light the fire and leave to burn for 10 minutes. Start cooking when the fire is at its hottest (this will help to seal the meat and caramelise ...

5 T olive oil 2.5 kg oxtail, cut into 4 cm chunks sea salt and freshly ground black pepper, to taste 400 g carrots, sliced julienne 400 g celery, sliced julienne 1 T fresh rosemary finely chopped, ...