• How to braai turkey

    If you’re starting to plan your Christmas menu, chances are you’re wondering how to braai a turkey. Let’s be honest, this is no mean feat, but it’s not as scary as you think. We chatted to some local chefs and food writers to get their best tips for braaiing a turkey.

  • pot of chicken necks, gizzards and feet

    How to cook chicken feet like a pro chef

    Loved by South Africans – and fans of true “nose-to-tail” cooking, chicken feet are a local delicacy that everyone should try their hand at cooking at least once. To show how simple this is, we turned to chef Absalom Kotsokoane of Moeng SA in Joburg for his best amanqina.

  • Ultimate chicken enchiladas

    How to make the best enchiladas

    Mexican food isn’t only about tacos and nachos – enchiladas deserve as much love. To help you make the best-ever version at home, we’ve turned to the brains behind much-loved El Burro in Cape Town to explain how they make their enchiladas. By Jess Spiro

  • inyama namadombolo lamb shin with dumplings

    How to make dombolo: an expert’s guide

    Dombolo are a well-loved South African tradition, and if you’ve never made your own, it’s time to change that. We’re enlisting the help of Metse Petunia Thebe, owner of Cosmo Dumpling in Johannesburg, to learn how to make the best dombolo yet.

  • the crispiest ever roast potatoes

    How to make roast potatoes

    Are roast potatoes the most-loved potato out there? We’d be willing to bet they are. If you’ve ever wondered how to make the best-ever roast potatoes, we’re breaking it all down for you. By Jess Spiro.

  • How to make a simple Bolognese

    Bolognese, bolognaise, ragù, spag bol. Whatever you call it, there’s a good chance it’s a staple in your weekly cooking. But instead of treating it like an afterthought for a speedy dinner, there’s a fine art to making this humble dish shine. We’re breaking down how to make the best Bolognese yet. By Jess Spiro

  • 30 minute sausage tray bake

    How to make a casserole

    Casseroles might sound like something your granny would make but they’re certainly cooler than they sound. They’re the very embodiment of one-pot, minimal-prep cooking.