Everyone has a favourite way with this king of comfort foods. Whether yours is roesti or roasted, fondant or frittata, puree or pie, we’ve got it in the bag. And please, no fighting over Heston’s triple-cooked chips.
Very few dishes come close to the mix of the light crispy, slightly spongy dosa with its mild fermented tang, filled with the most glorious spicy potato...
A classic Indian dish where dosa is filled with a spicy potato curry and served with an array of delectable accompaniments.
Letting the cardamom, cloves, and cinnamon sizzle in oil for a few minutes gives this Namibian curry a wicked depth of flavour that will keep you going back...
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 Cape West Coast of South Africa, from episode 1 of Reza's African Kitchen.
Sukka means ‘dry’, so less liquid is added to this recipe compared with others.
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...
If for some crazy reason we ever have leftover mashed potato in our house, the next day I love making these.
Fluffy on the centre, crisp and golden on the outside, a good potato chip is one of life’s greatest eating pleasures.
The secret to a good chip should be no surprise. Good spuds, good fat and care in the cooking. That said, they’re dead easy to make once you know the routine.
One small step for art, one giant leap for French fries. Meet the man who plans to bring French fries to the South Pole.
Homemade gnocchi is a revelation. They’re little pillows that soak up sauce readily, like this simple but excellent braised beef.