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Pork belly is one of the most accommodating cuts of meat, and a doddle to cook. Slow and low, basically, is the only tip you need - low temperature and a long cooking time....

Afraid of baking bread? Believe me, you can bake bread. In fact, stop reading this right now,  go stand in front of a mirror and look yourself straight in the eye. Take a deep...

Everyone pretty much has a go-to banana bread recipe, but this one is unusual. It has an addition of ripe mashed papaya and desiccated coconut, the coconut giving a pleasing crunch to the moist...

This is really Tarte Tatin in a different guise. Because what's better than upside-down caramelised apple tart? Upside-down salted caramel apple tart, that's what. It couldn't be easier, and you can make it with pears...

Say it. Just say it. Shiraz. Charcuterie. See? Feels like a smile and a kiss to me, which pretty much sums up how I feel about this weekend's festival at Antonij Rupert Wyne Estate outside Franschhoek. It's...

Keftas, koftas...just another name for deliciously fragrant, mildly spiced lamb meatballs beloved throughout the Levant. The recipe below was adapted from the one in Sabrina Ghayour's Persiana cookbook, and it was made by my teenage...

You can't say you've been to Cape Town good and proper unless you've had a masala steak Gatsby from the heart Cape Town. Forget your fancy sunset cocktails at your glamorous hotels and your...

I first learnt to make this version of hot-hot-hot harissa paste many moons ago, when I was cook/presenter of a TV cookery series. Our guest for one episode whipped up some harissa and chermoula...