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The Himalayan goji berry is one of the world’s most nutritious foods, which has earned it the label du jour: “super-fruit”. Sometimes called the wolfberry, it is causing a…
COOK’S TIP You can also make one large jelly. Add an additional 2 leaves of gelatine and refrigerate for at least 6 hours, preferably overnight. …
SALSA Slice, seed and cube 2 tomatoes and mix together with 2 sliced spring onions, 45ml (3 tbsp) fresh chopped coriander and 45ml (3 tbsp) olive oil. Serve with…
TO DRINK: Paul Cluver Chardonnay 2008, with oak flavour on the palate for the pastry and elegant creaminess in the character to match the richness of the cheeses inside.…
COOK’S TIPS For firmer jelly, add an extra gelatine leaf (this applies to all recipes using gelatine leaves). Use a little less rose-water if you prefer a subtler taste.…
This is the staple bread of the Middle East, called khubz in Arabic, but across Europe it is commonly known by the Greek name of pita bread. You certainly…
If you’re looking for a power breakfast, you’ve found one. Creamy avocado and horseradish cups with scrambled eggs are packed with flavour and wholesomeness. Serve these for breakfast or even without…
Angelica butter is truly the spread of angels. Also known as archangel and native to subarctic regions, angelica was once called “the root of the Holy Ghost” because it was…