Growing up in the early ’90s and ’00s, my uncle and his best friend owned a fruit stall. It was across the road from the SARS offices in the Pretoria CBD and they were pretty good at turning a profit. But everyone knows that produce doesn’t keep for very long, so whatever would be left over at the end of the day was my family’s to keep. I’d watch my grandmother come up with creative ways to preserve fruit and veg and thus, my love for preserving was born. Fast forward 26 years later and whenever I have a punnet of peaches or a bag of apples I can’t help but see potential for jam, syrup, pickle ..read more

1. Tofu with 5-minute Romesco sauce The tofu can be cooked in an air-fryer at 180°C for 10 minutes. Place on grid in a single layer and give the drawer a shake halfway through. Use firm tofu as silken can be too fragile. Meat addition: If you’re not plant-based, you can bulk up this recipe with Woolies’ stir-fried pork rashers. They’re made from specially selected South African pork belly, cured and oak-smoked for a subtle sweet-smoky flavour. Find the recipe for tofu with 5-minute Romesco sauce here.  2. Fresh tomato gnudi Nutritional yeast is a great substitute for cheese as it has a n ..read more

10. Steak Steak may seem like a pricey item, but when you add it to stir-fries, pies or salads, it can stretch further. Plus, it cooks quickly so you can get dinner ready in a flash. It’s also a great go-to for special occasions like date night at home or birthday dinners. Find our steak recipe collection here. 9. Curry Curry is one of those dishes that encompasses many cultures. From South African Indian curries to Thai curries, there are many different types to choose from. It makes sense that it’s one of your favourites. From different varieties that you can make at different price points ..read more

Advertising promotion What if you could enjoy your favourite comfort classics without spending hours in the kitchen? You can, thanks to Woolworths! The Easy Meals range has expanded to include ready-prepped stews and slow-roasts such as ox tripe, leg of lamb, venison shank potjie, ostrich tenderloin and Asian-style beef short rib. The packaging includes easy-to-follow instructions so you can dig in in no time, even on weekdays. Serve with amadombolo, creamy pap, ting or rice, or switch things up with pumpkin fritters and gnocchi. Ox tripe Remove from the packaging and place in a saucepan or m ..read more

Advertising promotion Parmigiano Reggiano is undoubtedly one of the most iconic Italian cheeses. Made using the same methods created nine centuries ago, it’s still the go-to cheese to add flavour to pasta, sandwiches, soups and salads. To achieve the perfect wheel of Parmigiano Reggiano, the ageing process can last at least 12 months, with other varieties being aged for up to 36 months. The result is a firm, nutty cheese that takes cheeseboards, pasta, sauces and salads to new heights. Parmigiano Reggiano is loved for its umami-rich flavour and granular, crumbly texture. To check whether you’v ..read more

  Did you know that around 10.3 million tonnes of edible food in South Africa are being discarded or left to spoil That’s according to research conducted by the Water Research Commission, who also report the most wasted food types are seeds and pulses, followed by fresh fruits and vegetables, which make up an estimated 44% of food waste! This waste is enough to feed 16 192 children two nutritious meals every day for a year! You can help reduce food waste by rethinking what you do with some of the food that usually ends up in your kitchen bin. Here’s how: Make veggie stocks Find the recip ..read more

Khanya Mzongwana | Deputy food editor “I am really impressed with Abi’s lamb shoulder pithivier (p 30)and I’ll be making it soon to impress Zaza, who is a certified pie fiend!” Annzra Denita Naidoo | Online editor “Khanya had me at open sausage roll (p 120) – but then I saw that it’s served with cherry ketchup and whipped goat’s cheese and I fell in love. I’ll be making the sausage rolls on repeat and am excited to try different toppings and sauces to serve with them. The cherry ketchup and whipped goat’s cheese will be reserved for special occasions.”  Katharine Pope | head of digital c ..read more

I dreamed of turning 30 in Tokyo. I saved up for a year to go on this trip. Everything was planned and I was so excited. But I turned 30 in 2020… *cue sad violin music*. Pandemic = no trip. More pandemic-related stuff happened, and I had to use all the money I saved to survive. My dream trip slipped through my fingers and I was devastated. There were many things I wanted to do (getting something interesting from a vending machine being one of them) but my biggest priority, as with all my travels, was food. It shouldn’t be surprising that I want to go to Japan because I’m a huge anime fan. Ther ..read more

1. Pea-and-mascarpone pasta This sauce packs a real punch. The recipe makes a lot, so you could freeze half for another time. It’s also delicious folded through a risotto just before serving. Find the recipe for pea-and-mascarpone pasta here.  ALSO READ: 6 ingredients you need to host a budget-friendly Italian dinner party 2. One-pan baked orzo This is such a simple recipe. The basil pesto feta adds a salty edge, and the grated baby marrow is folded through uncooked to wilt in the heat of the dish, adding lightness. Find the recipe for one-pan baked orzo here.  3. Hot-smoked salmon ..read more

Shahista Khan (@mykitchenza) is a food content creator who balances between the traditional and the modern, sharing simple, sumptuous meals on online platforms such as Instagram and TikTok, where she often shares the kitchen with her adorable daughter, Aminah, adapting traditional recipes to match her young family’s sometimes particular tastes. Think rose falooda sans the usual vermicelli, jelly and almonds, and a mango chia seed dessert that Shahista’s son requests for Suhoor. Shahista’s energy and deliciously approachable style of cooking has earned her a healthy online following, reaching w ..read more