1. Split the bangers down the middle lengthways and remove the meat from the casings. 2. Heat the oil in a large frying pan and add the banger meat. Cook for 5 minutes, or until golden brown, stirring ...

1. Cook the noodles in boiling water, then drain in a colander and set aside. 2. Bring the beef stock to a simmer in a saucepan. Add the mushrooms and simmer for 5 minutes. 3. Add the pak choi and ...

1. Preheat the oven to 180°C. Place the butternut on a baking tray and drizzle with olive oil. Bake for 30 minutes. When cooked, mash slightly on the tray. 2. Heat the butter in a pan. Add the garlic ...

1. To make the velouté, gently fry the onion, garlic and thyme in the butter over a low heat until translucent. Add the wine and cook until completely reduced. 2 Add the stock and simmer until reduced ...

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

1. Preheat the oven to 180°C and line a muffin pan with wrappers. Prepare the muffin mixture according to package instructions, then add the grated carrot, baby marrow and cheese. 2. Mix to combine, ...

1. Place all the ingredients, except the pasta, anchovies and pecorino, into a blender and blend until smooth with the pasta water. Season and toss through the pasta. 2. Serve with the anchovies and ...

1. Preheat the oven to 180°C. Place the carrots in an ovenproof pan and season. Add the butter and honey and just enough water to cover the ingredients. 2. Place the pan over a medium heat and simmer ...

1. Place the feta squares in an ice bath for 10 minutes to firm up. 2. Heat the canola oil in a nonstick pan over a high heat. Dust the feta in the flour and carefully place into the oil. Fry in ...

2 kg large potatoes, peeled and thinly sliced 100 g butter, melted 150 g Woolworths mature grated Cheddar 5 g thyme sea salt and freshly ground black pepper, to taste 1 Preheat the oven to 180°C.

1. Preheat the oven to 200°C or heat a griddle pan until hot. 2. Brush the baguette slices with olive oil and toast for 5 minutes or until golden and crisp. 3. Spoon the pickled mussels, smoked ...

It’s been in our kitchens for generations, but sorghum isn’t stuck in the past. From ting ya mabele to Black Forest brownie ...