In a large non-stick frypan, fry the onion with the EVOO till a little coloured. Now add the chicken, ginger, cinnamon and salt and pepper to taste, stirring well. Then put a lid on the pan and cook ...

As summer ends and life gets back to its normal, hectic pace, it’s good to have a couple of tricks for getting dinner on the table without too much trouble. This Mediterranean chicken and artichoke ...

Chicken filo pie (b’stilla) This sweet-savoury pie which combines a savoury filling (often pigeon) with a sweet dusting of icing sugar and cinnamon on top, is often served at special occasions, such ...

Remove the fat ­inside the cavity of the chickens and put the birds in a large saucepan or pressure cooker along with the remaining ingredients except the sago. Bring to the boil and cook for about 15 ...

Barry Parsons of Rock Recipes says this recipe is a great dinner party idea that can be prepared in advance, and popped into the oven when drinks and nibbles are served. Begin by butterfly cutting the ...

1. Heat 2 tablespoons of the olive oil in a large saucepan or deep frying pan and cook the leek and onion until soft and lightly colored. Stir in the garlic and allow to cook until tender. 2. Transfer ...

1. Preheat the oven to 200°C/fan180°C/gas 6. Heat the olive oil in a medium saucepan, add the onion and leek and fry gently for 5 minutes until soft. Stir in the ham and defrosted chicken and gravy.

Try this chicken and mushroom phyllo pie from Royco. Phyllo means ‘leaf’ in Greek and, as opposed to puff pastry, it has almost no fat. Did we mention it’s deliciously crisp and flaky when baked too?

The traditional Moroccan pastilla is one of those dishes that defy labels: it looks like a savory pastry, but it has powdered sugar; it is eaten hot, although it smells like dessert; and it mixes ...

Having lived and worked all over Queensland Pat has been lucky enough to meet some of the most interesting people you're likely to come across. Not content, he continues to unearth the characters and ...