In a large bowl, combine the Tandoori paste with half the yoghurt and half the coriander. Add the cutlets and coat well. Cover with cling wrap and marinate for at least 1 hour. In a non-stick frying ...

Blitz strawberries in a blender until you have a smooth puree. Line biscuits on the base of your large serving bowl or small individual glasses. Pour the strawberry puree over the top, add fresh fruit ...

Heat a nonstick frying pan to high. Brush the steaks with oil. Season with sea salt and cracked pepper. Cook the first sides of the steaks until moisture appears (approx. 4 minutes), turn and cook for ...

Heat 1 tbsp sesame oil in a wok over high heat. Stir-fry the garlic for 30 seconds. Add the vegetables and stir-fry for 1 minute. Add ¼ cup water and stir-fry until the vegetables are bright green and ...

This colourful candy cane deli platter will delight your Christmas guests.

Make the most of your leftover vegetables with this easy and delicious focaccia recipe.

Reese’s Milk Chocolate Miniatures are small wonders that spread big happiness. Individually wrapped and packed with peanut butter and milk chocolate. Mini party portions of your favourite Chupa Chups ...

This herb and spice mix is tasty, without being hot, rub it gently over the steaks before barbecuing. Brush the steaks with a little lemon juice as they cook so the herbs and spices don’t brown too ...

Prepare the marinade by placing rosemary, anchovy, garlic and capers on a chopping board and run knife through all ingredients until finely chopped. Add to a small bowl, add olive oil and mix well.

The ultimate comfort food: enjoy this versatile potato bake, sliced potatoes, sauced with Potato Leek & Bacon Soup. Topped with golden cheese and crunchy bacon bits.

Pre-heat oven to 180°C (160°C fan forced). Line the base and sides of a 20cm springform pan with baking paper. Combine the Green’s Mini Lemon Cheesecake crumb mix and butter in a small bowl until ...