• Roast chicken

    Roast chicken

    An eternal favourite, a perfectly roast chicken is actually very easy to do. Here’s the classic way.

  • Make chilli poppers

    Make chilli poppers

    What better way is there to kick off a Mexican-themed party than a round of tequila and a platter of fiery jalapeño poppers?

  • Roast pork

    Roast pork

    Nothing beats the taste of a delicious pork roast, and it’s not difficult to do at all. To cook, proceed as follows.

  • Make sticky malva pudding

    Make sticky malva pudding

    Made with apricot jam with a spongy caramalised texture, every South African loves a traditional malva pudding. Serve hot, with fresh cream, ice cream or vanilla custard.

  • Make pizza bases

    Make pizza bases

    Making your own pizza bases is a great way to keep the kids entertained and into the kitchen. Make a pile of pizza bases and freeze them, then simply whip out of the freezer and add your favourite toppings.

  • Cook butternut

    Butternut is one of the most beloved members of the Cucurbitaceae family. It deserves a bit more than simply butter and sugar. Here are some easy ideas.

  • Substitute alcohol in a recipe

    There are several recipes that call for alcohol as one of its ingredients, but for a variety of reasons, you may not want to use it in the dish that you are making. Here’s what to do.

  • Oven roast meats

    Oven roast meats

    A perfectly cooked, succulent piece of meat is not nearly as difficult as you think. Here are our top tips for the cuts to choose, as well as the preparation and roasting.

  • How to make mashed potato

    We like to use Mediterranean or everyday potatoes for mash. When choosing them, always select smooth, firm and blemish-free potatoes. If they have any soft brown marks or spots, discard them as they will deteriorate faster and affect the other potatoes they are stored with. As a general rule of thumb, 1 kg of potatoes will feed four people.

  • Use cream in cooking

    Use cream in cooking

    Baffled by the number of different creams – whipping, pouring, single, double – on the market and exactly what they’re best used for? Let’s explain.