Despite loving curry, Annzra Denita Naidoo refused to learn how to make it. In lockdown, she learnt how to make curry and ...

1. To make the marinade, allow the vinegar and herbs to macerate for at least 30 minutes. 2. Preheat the oven to 150°C. Lightly flour the meat. Heat the olive oil in a pan over a low heat, then add ...

Homely comforts like hot buttered toast, scones, or a stack of flapjacks may be the first thing that comes to mind when you think of jams and preserves. But here’s a new association for you: how about ...

1. Dip the octopus’s tentacles into boiling water holding it by the head, moving it up and down 3–4 times to curl and soften the tentacles. 2. Bring the water salt, bay leaf and garlic to a boil in a ...

1. Remove the stamens from the baby marrow flowers. 2. Bring the oil to a high heat in a large saucepan or deep-fryer. 3. Mix the egg with the flour. Gradually add the milk, stirring continuously. 4.

1. Heat the oil in a saucepan and gently fry the onion and garlic until the onion is soft and translucent. Add the thyme and fry until fragrant. 2. Add the stone fruit, vinegar and sugar. Simmer for ...

Khanya Mzongwana visited chef Ryan Cole in his kitchen at Salsify restaurant and learnt not only how to perfectly cook fish, but also why simplicity is at the heart of everything he does.

1. Place the tongue in a large saucepan, add the vegetables, spices, bouquet garni and water. Ensure that the tongue is submerged. Bring to a boil, then reduce the heat to a simmer and cook for 2 ...

When a world-renowned chef asks you to make a dish using one of his products, you listen! TASTE's head of content Kate Wilson (and an unapologetic Ottolenghi superfan) took up the challenge posed by ...

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week ...

500 g yellow or red lentils 2 cups water 1 t salt 3 T oil 1 onion, finely chopped 2 cloves garlic, crushed 1 t fresh ginger, grated 1 small green chilli, diced 1 tomato, peeled and diced 1 T lemon ...

1. Preheat the oven to 200°C. Crush the garlic and salt using a mortar and pestle to make a paste. Add to the yoghurt. Add the lemon juice and zest and olive oil. 2. Marinate the chicken in the ...