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

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

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, ...

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. 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. 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 ...