1. Place the corn cobs on a hot barbeque and grill for 30 minutes, turning regularly. The husk will protect the corn from burning. After 20 minutes, remove the burnt husks and fibres and char the cob ...

1. Cook the potatoes in a saucepan of salted water over high heat until tender. Drain, making sure to save a few tablespoons of the cooking water. Mash the potato (adding some of the cooking water if ...

1. Peel and remove the veins from the prawns. Butterfly the prawns lengthways, cutting from the back to the belly but not all the way through. Set aside. 2. Cut 1 cucumber in half lengthways and slice ...

1. I generally use a round Pyrex pie dish (24 cm in diameter) as a mould. It is transparent and makes coating with burnt sugar easier. You will also need a roasting tin that the mould fits inside to ...

The cost of living always seems to be increasing. If we can save a buck here and there, we should. Opting to make cheap-and-cheerful meals is a good strategy, such as a good, old-fashioned Bolognese.

1. Heat a large saucepan and add the oil, mustard and methi seeds and fry for 1–2 minutes. 2. Add the onion, chillies and curry leaves and cook until the onion starts to lightly brown. Add the garlic ...

It’s no secret that a woman’s nutritional needs change through her life stages. The way you will and can eat as a teenager will differ vastly from what your body needs (and can metabolise) in later ...

1. Pour the water into a large mixing bowl, then stir in the sugar until it’s dissolved. 2. Whisk in the yeast. Cover with a kitchen towel for 10 minutes or until the mixture looks frothy. 3. Stir in ...

1. Peel and cut the pears into 1 cm pieces. 2. In a medium-sized saucepan, combine the pears, vanilla extract, sugar, lemon juice, water and teabag. 3. Cook over a medium heat, stirring gently, until ...

1. Combine the xigugu, coconut milk, oil and seasoning and coat the chicken in the mixture. 2. Place in an ovenproof dish, cover and chill for an hour. Preheat the oven to 160°C. Place the chicken in ...