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

1. Heat 2 T olive oil in a large pan over a medium heat. Add the shallots and bay leaf and cook for 5 minutes, or until softened. 2. Dissolve the chicken stock concentrate in the water and keep warm.

1 cup sweet potato leaves, washed and finely chopped ½ cup Italian parsley, finely chopped 4 cloves garlic , finely chopped 1 shallot, finely chopped 1 t dried oregano 1 bird’s-eye chilli, seeded and ...

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. 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 ...

1. To make the brine, dissolve the salt and sugar in the water in a large bowl. Add the chicken wings and refrigerate for 4 hours or overnight. 2. Remove the chicken wings from the brine, pat dry ...

1. Place the pineapple peels, water and sugar in a medium-sized saucepan. Bring to a rolling boil and cook for 10 minutes. Strain and discard the pineapple peels. 2. Place the remaining ingredients ...

1. Preheat the oven to 180°C. Place the egusi seeds on a baking tray and roast for 10 minutes, or until lightly browned. 2. Place all the ingredients including the seeds (set aside a few for ...

1. Place the butter and oil into a saucepan and heat until melted and bubbling. Add the carrots and garlic and cook until softened, about 20 minutes, stirring occasionally. 2. Add the sugar and salt.

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 ...

1. Preheat the oven to 150°C. Beat the egg yolks, whole eggs and icing sugar for 3 minutes. 2. Simmer the honey for 5–8 minutes and pour into the egg mixture in a thread. Whip until pale and thick.

1. Heat the oil in a nonstick pan or wok. Fry the curry paste for 2–3 minutes until fragrant and the oil starts to separate. Add the ginger and garlic and cook for 1 minute. 2. Pour in the coconut ...