Inspired by the simple but great treatment of good ingredients at Johan’s, Lynne decided to do something simple with pork chops this week. ...

We have had great difficulty finding any good quality fish or fresh seafood while visiting Durban, until we visited the magnificent Checker...

We are currently in the grip of more cold, wintry weather, so it is back to the kitchen for spicy warming food. Lynne’s favourite Chilli re...

Drift Farm at the Biscuit Mill has had superb young broad beans for the last couple of weeks. They inspired Lynne to make this risotto and ...

Lynne discovered some amazing huge pasta shells at Checkers and decided to use them for friends who were coming to supper. Using a classic ...

BE BRAVE Soufflés are regarded as something terribly difficult to make and they just are not. If you have been watching Masterchef, you w...

The supermarkets have lots of venison at the moment and this is one of our favourite ways to cook it. We know it is traditional to tenderis...

We sold lots of unusual spices and spice mixes at Main Ingredient. One of our most popular was Ras al Hanout – the quintessential spice mix...

8 thin slices of Parma or Prosciutto ham – 2 T butter – 2 T olive oil – 80g finely diced bacon – 1 onion, finely chopped – 2 cloves of garl...

1 tablespoon peanut or canola oil - 500g beef (Shin, brisket, sirloin, even fillet) in one piece - Spring Onions, sliced diagonally into 7....

Originally published on Friday September 29, 2006 Lynne promised a Puy lentil recipe for last week’s newsletter, then forgot to deliver. ...

Our recipe this week is one more way to use left-over cooked chicken, chic enough to serve to your friends. Serves four. Use a standard cup...

This is the authentic bean soup recipe from Florence. The Tuscans have been renowned for centuries for their great love of bean-eating! The...

Some History (Published on Suite101 on 26/01/11): Samp and Beans is a traditional dish of the Nguni people of South Africa. Referred to as ...

Here is our recipe for Samp and Beans. Traditionally, you could use 1 or 2 spoonfuls of curry powder to flavour it as well.800g of lamb sha...

We hear that we are heading into some hot weather and we always start to feel the need for spicy and hot food! Tonight Lynne is making praw...

(you will need to make this in advance to allow it to set) 1 round of Fairview chevin goat’s cheese - 1 tub of pouring cream - 3 sheet...

Done recently for a Sunday night supper, this uses the wonderful seasonal nectarines we are enjoying at the moment. It is light and fresh ...

A male pin-tailed whydah (Vidua macroura) in non-breeding plumage Last weekend began with a bang and ended with a mess. In between, we ...