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PREP + COOK TIME 35 MINUTES SERVE 4 Cook 375g spaghetti in boiling salted water until tender; drain. Meanwhile, squeeze meat from 750g beef sausages and roll into balls. Cook in an oiled large frying pan, over medium heat, until browned all over. Ad

The spring season is a time to explore and renew. Just as physical and mental well-being are important components of healthy living with diabetes, so is eating deliciously well. If available in your area, your local farmers’ market or community-suppo

It seems funny to admit that a fish was once my nemesis, but there was a spell back when I was a line cook when that was exactly the case. For five straight nights, I carefully prepared what appeared to be pristine swordfish steaks and began to plate

You can’t talk about Korean food without talking about jangs,” Seong shouted over his shoulder at me as he carefully diced a carrot into ¼-inch cubes. I was a couple of weeks into culinary school, and Seong, a student from Seoul, South Korea, had tak

Remember the Corn Flakes slogan that Kellogg’s ran in the late ’80s, “Taste them again for the first time”? This braising story is my culinary equivalent of that campaign—a pitch to rediscover an old classic. I recently spent some time reacquainting

WHAT IMPRESSES ME most about Italian cuisine is how a dish based on something as humble as stale bread can still be unbelievably delicious. So it goes with pappa al pomodoro, the fantastic Tuscan bread and tomato soup perfumed with garlic and olive o

IF YOU’RE ANYTHING LIKE US, you’re done with winter once the calendar flips from February to March, even though you still might need that sweater. You start seeking out fresh spring vegetables and crave meals that are a bit lighter. These menus are a

“This pasta sauce is a game-changer. You no longer have to stand over the pot stirring for hours. It’s the perfect base sauce for just about anything – melanzane parmigiana, lasagne, cheat’s shakshuka or even on pizza bases.” Serves 6 EASY GREAT

Serves: 4 2 oranges, peeled & chopped1 lime, peeled & chopped3 tbsp olive oilPinch salt600g leftover The Bare Bird roast chicken, skin removed & pulled from bones½ watermelon, cut into cubes1 jalapeño, finely sliced, seeds removed4 Lebanese cucum

Hands down some of the easiest yet wow-factor dishes are those that land in a slow cooker. The slow, low nature of the cooking process allows more of the flavour to be released and to combine with the complementary ingredients of the dish. I’m on a m

F Q V GF SERVES 2. HANDS-ON TIME: 10 MINUTES. TOTAL TIME: 20 MINUTES. The secret to making this soup extra fast is frozen butternut squash — here, it's blended with coconut milk and an array of aromatic spices. 3 cups frozen cubed butternut squash, t

SERVES 4 2 tbsp groundnut oil4 shallots, finely chopped2 kaffir lime leaves, very finely sliced Thumb-sized piece ginger, peeled and sliced into fine matchsticks2 garlic cloves, finely chopped4 red chillies, deseeded and finely sliced400ml tin cocon

SERVES 6 // PREP TIME 10 MINS A simple, mouthwatering combo of sweet and salty. Pictured p89 ½ rockmelon, deseeded, cut into wedges Extra-virgin olive oil, for drizzling 200 gm shanklish (see note), crumbled 1 small white onion, very thinly slice

The benefits of watercress are endless. It’s rich in vitamin A (good for eye health and immune function) and vitamin C (beneficial for growth, development and repair of body tissues), and calcium (good for bone health), iron (beneficial for energy le

HANDS-ON TIME: 15 MINUTES TOTAL TIME: 25 MINUTES MAKES: 2 SERVINGS 2 teaspoons olive or vegetable oil1 garlic clove, peeled and finely chopped1 bunch kale, well washed, stemmed, and roughly chopped¼ cup water1 teaspoon vinegar (any kind)1 (15.5-ounce

(serves 2) Prep time: 5 mins Cooking time: 10 mins 1 large broccoli3 cups water1 tsp mixed dried herbs (parsley, chives and tarragon work well)Salt and pepper to taste Additional options: 2 garlic cloves3 tbsp onions (roughly chopped)2 tbsp yogurt/co

VEGETARIAN GLUTEN FREE SERVES 4 100 gm butter, softened2 tbsp white (shiro) miso2 tsp grated fresh ginger¼cup (60ml) extra-virgin olive oil4 firm white fish fillets (200gm each), skinless and boneless1 bunch red radish (500gm), thinly sliced2

Make ahead Follow directions up to the end of step 2. Cool slightly. Freeze in a 1L (4 cup) freezerproof container for up to 1 month. To reheat, bring 60ml (¼ cup) water to the boil in a deep frying pan. Add frozen sauce. Cover and cook over medium h

(recipe page 59) (recipe page 48) (recipe page 58) Oxtail pairs beautifully with chorizo, smoked paprika and orange and, of course, a glass of red wine. Serve with mash, baked potatoes with sour cream or couscous and a green veg. 1 cup plain floursea

MAKES 6 TO 8 SERVINGS This tried-and-true dish is a Southern staple for a reason. 4 tablespoons canola oil, divided1 (3-pound) whole chicken, cut into 8 pieces5 large carrots, peeled and diced4 stalks celery, diced1 large onion, diced1 large leek, ha

Serves: 3 1 packet Herman Brot® Lower Carb Pasta1 tbsp extra-virgin olive oil4 cloves garlic, sliced5g fresh red chilli15 fresh king prawns2 tbsp tomato puree1 tbsp lemon juice20g fresh parsleySalt & pepper, to taste Cook pasta in boiling water f

Serves 2 to 4 EASY Preparation: 15 minutes Cooking: 35 minutes Woolworths chunky vegetablesoup mix 1 x 700 g packetolive oil 2 Tsalt, to tasteWoolworths fresh chicken stock 2 cupsfree-range chicken breasts 400 grosmarino pasta 100 g 1 Preheat the

FISH INGREDIENTS 600G FLATHEAD FILLETS2 LEMONGRASS STEMS,POUNDED AND SPLIT LENGTH-WAYS1 TABLESPOON GINGER, GRATED1 TABLESPOON GREEN CHILLI,FINELY CHOPPED1 TEASPOON SESAME OIL4 TABLESPOONS SOY SAUCE OR TAMARI BOK CHOY INGREDIENTS 4 BUNCHES BOK CHOY, W

Serves: 4 1.2kg whole shankless lamb shoulder2 tbsp olive oil120g whole French shallots5 garlic cloves, crushed1 bottle Plavac Mali red wine (or Zinfandel, Primitivo or any medium/ full-bodied red wine)125mL red-wine vinegar1 sprig thyme1 sprig r

Cook’s tip: “Using Woolies’ marinated beetroot saves time and boosts flavour. And using store-bought tahini is perfectly acceptable.” Serves 4 EASY Preparation: 20 minutes Cooking: 45 minutes olive oil 2 Tlarge red onion 1, choppedgarlic 3 clove

PREP + COOK TIME 45 MINUTES SERVES 4-6 2 tablespoons extra virgin olive oil½ cup (80g) coarse cracked wheat (burghul)1 large (300g) red onion, quartered500g minced lamb1 teaspoon ground cinnamon400g tinned chickpeas, drained, rinsed2 tablespoons pi

THIS RANKING ISN’T SURPRISING to many, as the diet, which primarily emphasizes a plant-based approach to eating, has been shown to foster good health. Plus, it’s both simple and easy-to-follow, which means people are more inclined to stick with the “

PREP AND COOK TIME 45 MINUTES SERVES 4 2 tablespoons extra virgin olive oil1 (150g) red onion, sliced thinly2 cloves garlic, chopped finely400g can cherry tomatoes4 (400g) red bullhorn or banana chillies, seeds removed, chopped4 sprigs lemon thyme1

MAKES 10 TO 12 SERVINGS We love how the super-cheesy sauce clings to every nook and cranny of the cavatappi pasta in this crowd-pleasing dish. ¼ cup unsalted butter½ cup all-purpose flour1 clove garlic, minced2 teaspoons kosher salt1 teaspoon Worcest

Makes 6 servings This easy and filling skillet supper is perfect for your meatless Mondays—or any other day of the week. 1 (10-ounce) package frozen spinach, thawed, drained well, and squeezed dry3 cups whole-milk ricotta cheese1 cup shredded Parmesa