Published on August 4, 2016

Meat and mayo aren't the only things to put between your bread. We bring you dessert sandwiches sure to satisfy that sweet tooth.

Published on August 1, 2016

Make a wholesome, seasonal casserole and use our comforting pumpkin bread to soak it up.

Published on August 1, 2016

Make a big pot of thick tomato stew on a lazy weekend afternoon to cut your cooking time and costs throughout the week.

Published on August 1, 2016

Celebrity chef, Lucia Mthiyane, shows us how a humble bag of pap can be transformed into a spicy starter.

Published on August 1, 2016

Filled with wholesome grains, this is the perfect loaf for the health enthusiast who loves to bake.

Published on August 1, 2016

Who doesn't love a flavourful tear-and-share bread?

Published on August 1, 2016

Impress your guests with our gorgeous wreath that is full of flavour and will add some flair to your table.

Published on August 1, 2016

Got leftover chicken curry? Make some of our delicious wontons.

Published on August 1, 2016

Curried eggs are a favourite the world over, and they are even better when they are made with our lamb curry.

Published on August 1, 2016

Our guide on how to make stuffed spuds INGREDIENTS 8 potatoes, cooked Leftover pukka chicken yellow curry, bones removed Sour cream, to top Grated cheese, to top Coriander, to garnish METHOD 1. Preheat oven to 200°C. 2. Trim the ends off the potatoes so they stand upright. Scoop out ⅔ of the flesh. Fill with spoonfuls of curry. […]