With summer transitioning into autumn, March is a month of change. But one thing that remains constant is your desire for great meal inspo. The 10 most popular recipes of the month cover Ramadan, meal ...

We’re seeing red with rhubarb everywhere – and it’s gone way beyond your gran’s rhubarb crumble. Chefs are using this ...

Defying trends and tidy classification, Ikoyi is one of London's top places to eat right now. Kate Wilson went to find out ...

1. To make the fermented pumpkin seeds, place all the ingredients in a non-reactive container. Cover and allow to stand at room temperature for 24 hours. 2. To make the layered butternut, peel and ...

If there’s one thing a braai is never short on, it’s meat. From wors to steaks to sosaties, there’s no denying that a braai just isn’t the same without it. But with more people adopting plant-based ...

Available in regular and halaal options, Woolworths’ beech wood smoked pastrami is versatile pastrami is perfect for ...

1. Rinse the broccoli, amaranth and kale, then pat dry with kitchen paper. Drizzle with canola oil and season with salt, then set aside. 2. Char the green peppers on the fire, then place in a bowl, ...

1. Marinate the prawns for 30 minutes–1 hour in the fridge. 2. Heat the ghee in a pan over a medium-low heat and fry the shallots until golden. Remove from the pan and set aside. 3. Add the mustard ...

1. Make a spiced simple syrup by dissolving light brown sugar in 4 T boiling water. 2. Steep with whole cinnamon, cardamom and cloves until fragrant. Strain and cool. Beat cream with 1 T spiced syrup ...

1. Heat the oil in a large saucepan over medium heat. Add the onion and sauté for 3–4 minutes, or until translucent. 2. Add the chilli, thyme, garlic and ginger and stir to combine. 3. Stir in the ...

1. Preheat the oven to 200°C. Place the sugar in a 22 cm ovenproof pan over a low heat and cook until light golden in colour. Do not stir. 2. Place the plums in the pan, cut side up. Unroll the pastry ...