Times are tough, but dinner shouldn’t be. There’s no reason not to have your steak and eat it too – keep an eye out for lower prices on thick-cut rump, rib-eye and sirloin at your local Woolies, or dress up a tenderised steak. Make it go further with a kick-ass sauce as we did on our March cover, steak au poivre anyone?
Can you tell your chipotle from your habanero? Chillies thrive in the heat, so we’re getting down to it and eating them in summer. Unlock their subtle, smoky, sweet flavours with Khanya Mzongwana’s fiery-fresh salads, sauces and braai marinades.
No matter how you say it, tomatoes are summer’s most prized ingredient. Slow-roast baby tomatoes on the vine for an intensely sweet pasta sauce, cook them into a fragrant curry, or make the greatest cheese-and-tomato toastie of all time.
Make summer last longer with liquid assets: add fresh juice to your ingredient list to poach veggies, macerate berries, or cook fish en papillote. Prepare to taste the magic.
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