A favourite chicken dish at Finca Buenvino in Andalucia, Spain. Chickpeas are used in myriad dishes in Spanish cuisine.
The brined beetroot can be diced and used to top soups or casseroles and is perfect served with a cheese platter.
A variation on traditional sauerkraut, this vibrant ferment is perfect paired with rich foods, helping to cut through the fat and balancing strong flavours.
Cooked at home these taste great. Cooked next to the river mouth where you caught them? They taste even better.
Few dishes are as quintessentially South African as bobotie. Reza gives the cured mince pies an apricot makeover.
Coating the sardines with the chilli paste and then shallow frying them gives them a lovely, zingy, golden finish.
Mustard seeds, fennel seeds, chilli and coriander are just a few of the reasons why this Zambian fish pie will leave an impression.
Reza shares his recipe from the Johannesburg, from episode 3 of Reza's African Kitchen.
Sukka means ‘dry’, so less liquid is added to this recipe compared with others.
Here’s some almost-instant sunshine in a bowl from the Bengali coastal region.
This recipe is from Tamil Nadu, where they use peppers in every possible form, from black pepper to chilli peppers. What I love about food from this part of the...
This flavour combination, reminiscent of the classic Peach Melba, makes for a lovely syrup.
What I love about this dish is that a little effort can produce big results. Gather all your ingredients into one pot and let time and gentle heat take care of...
This salad is flavour and texture dialed up to 11 with vegetables used in such clever ways - the leaves of the artichoke celebrated - they taste like...