How To Make Lamb Soutribbetjie

Lamb ribs are an immensely fatty cut of meat, but properly prepared as with the recipe below, delivers a combination of all that is great about lamb: moist tenderness from the fat and slow simmering, crisply charred crackling from slow braaing over glowing embers, and the flavour punch that only good, free range lamb can…

How to Make Rich Tomato Soup

My first encounter with the sacred marriage that exists between ripe tomatoes, cheddar and bread came in sandwich form, when I was knee-high to a grasshopper. It remains my favourite sandwich filling to this day – especially when lavishly seasoned with finely ground white pepper and a generous sprinkle of Maldon sea salt flakes, on…