As South Africans, we may braai all year round but our braai game definitely ramps up when it’s spring. This special issue of ...

It’s been in our kitchens for generations, but sorghum isn’t stuck in the past. From ting ya mabele to Black Forest brownie sundaes, this grain is getting the glow-up it deserves. It’s versatile, ...

From creamy potato salad to sweet-and-spicy chakalaka, everyone has a non-negotiable braai side. Here are 10 of the most ...

1. Preheat the oven to 180°C. Heat the oil in a large saucepan over a medium heat, then add the onion, bay leaves and salt. Cook until the onions are completely soft and just starting to brown. Add ...

1. Heat the butter in a large pan. Add the shallots and celery and cook over a low heat until soft. Add the garlic and tomatoes and cook for 5 minutes, stirring occasionally. 2. Add the saffron, stock ...

1. Place the oil, garlic, chilli and bay leaves in a large ovenproof dish or saucepan over a medium heat. Cook until the garlic just begins to brown, then add the tomatoes and paprika. 2. Stir to ...

1 whole free-range chicken 1 onion, peeled and chopped 2 bay leaves 4 sprigs thyme 6 sage leaves 1 litre water 4 tomatoes, halved salt, to taste For the baby marrow fries: 3 cups sunflower oil 12 baby ...

January to April in the autonomous region of Catalonia in Spain, families and friends flock to the countryside to participate ...

Savour the bold flavours of Spanish-inspired baked beans. Packed with smoky spices and hearty goodness, this dish is perfect as a side or a meal on its own.

1. Peel the potatoes and cut into evenly sized chunks. Place in a saucepan with salt and enough water to cover, then place over a medium heat. Cook until tender and almost falling apart. 2. While the ...

1. Bloom the yeast by mixing it with the warm water and sugar in a small bowl. Cover with clingfilm and leave for 10 minutes until foamy. 2.Sift the flours, baking powder and salt into a separate bowl ...