Ready your tongs and fire up your grill! It’s that time of the year when we celebrate all things braai. Our smokin’ hot new issue pays special tribute to chipotle and chilli – two ingredients we maintain will take your cooking to a whole new level – like our cover star of pork sausages glazed with chipotle and honey.
With the imminent arrival of spring, why not gather the family for a lekker braai? Abigail Donnelly has some inspiring new recipes for you to try. And we’re not talking your average braai: her crowd-pleasing new braai menu features the likes of slow-cooked pork belly glazed with apple chutney, and braaied marrow bones with chipotle butter.
Spring also comes bearing artichokes, for which we have some fresh, mouthwatering ideas. And in keeping with electricity-free cooking, Hannah Lewry comes to our rescue with fabulous canned fish recipes perfect for when loadshedding strikes. And finally, we have 25 delectable dishes ready in less than 30 minutes to save you time.
The TASTE team.
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