Articles...
Feb 11 2008
IN ALPINE climates, where snow is common for many months of the year, traditional cuisine is comfort food at its best....
Feb 11 2008
BRAISED Lamb Shanks are perfect when the meat is just falling off the bone. Allow one lamb shank per person and prepare this dish one or two days before you plan to serve it....
Feb 11 2008
THERE'S something about this time of year that makes us rediscover slow cooking, and what are often called "one pot dishes". As the name suggests, they are simple to prepare, and deliciously filling and warming with a melee of flavours which comes from cooking all the ingredients together....
Feb 8 2008
FOR four years now we've been making our annual trip to Mafia Island, off the coast of Tanzania, to help train local chefs....
Feb 8 2008
SPICY Pumpkin and Mango Soup is sweet and exotic but also crosses over as a great autumnal dish, particularly now that pumpkin is in season....
Feb 8 2008
ITS versatility, delicate flavour, and the great ease with which it can be incorporated into dishes from around the world, makes the mushroom our absolute favourite fungus....
Feb 8 2008
TOAD in the hole is much more than batter mixture with sausages dropped into it....
Feb 8 2008
FRENCH toast is a quick treat, it can also be done with Madeira cake instead of sliced bread. The choice is yours....
Feb 8 2008
THESE fish cakes are quick and easy and can be made in advance. They are also the perfect size for little mouths....
Feb 8 2008
A GOOD tip for busy mums in the kitchen is to set the timer on your mobile phone. That way, you always get perfect results without neglecting the kids....
