Make tempura batter

Tempura is a light Japanese batter used to coat a variety of foods before they’re gently deepfried. This tempura batter has been tested a number of times and we consider it a winner.

Poach an egg

There is nothing that strikes more fear into the heart of any seasoned chef than cooking the perfect egg. If you want to send him (or her) crying home to mommy; ask for your egg to be poached.

Make Napoletana sauce

A famous tomato sauce from Naples in Italy, Napoletana sauce is great over pasta with gratings of Parmesan.

Make your own garam masala

Garam (meaning ‘hot’) masala is a special spice blend used to add the heat to Indian curry dishes.

How to make no-churn caramel swirl ice cream

With so many of us watching what we eat and how we eat, treat days are as exciting, if not more, than Christmas morning is to a child. And on those days there’s nothing more rewarding than a scoop or five of your favourite ice cream, especially on hot summer days.

Cook steak perfectly

There’s nothing more delicious than a thick cut of prime, juicy steak, cooked perfectly. Here’s your quick guide to cooking steak at home.

Cook asparagus

Asparagus is best when bought in season as they lose flavour and crispness within days after being harvested. Here are some tips on preparing them.

Make potato rosti

This dish can be served as a side or a main depending on how many you make. Serve with cream cheese and a generous helping of fresh salmon. Follow the steps and most of all, enjoy!

How to make koeksisters

Traditional koeksister recipes can have slight variations: some use milk instead of water, others use fresh yeast and there are those who swear by adding cream of tartar to the syrup to give koeksisters that essential crispy exterior. Here’s our favourite version.

How to cook quinoa

We love “keen-wa” – that’s the way you say it – from Peru where it is highly valued as a staple. And rightly so, for it is rich in protein. It’s a complete protein in fact, high in magnesium, a good source of fibre and gluten free. You may think it’s a grain, but it’s actually a seed. It has a wonderful mouthfeel – fluffy and nutty with a bit of bite.

Roast chicken

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

Make self-saucing lemon pudding

Serve this delicious dessert hot with a little bit of cream.