Melt the butter in a large pan and brown the chicken until it is golden. Remove from the pan and set aside. Turn the heat down to medium and add the onion, leek, celery and garlic to the pan and ...

In a pot sauté the onions, carrot, celery, mushroom and red pepper in the butter until soft and beginning to colour. Add the garlic, cumin and cinnamon and sauté until the mixture becomes aromatic.

In a small pot whisk together the water and the cocoa powder. When it comes to the simmer, pour in the cream and vanilla and simmer to heat through. Add a little xylitol if you like your cocoa sweet.

Season the fillets liberally with salt and pepper. Heat half the olive oil in a large pan and add the fillets to cook for 4 minutes on each side, then set them aside. Add the remaining olive oil to ...

Cut the mushrooms into small chunks the size of halved button mushrooms. Melt the butter in a large pan over a medium heat and wait for it to turn nutty and golden. Immediately add the mushrooms, ...

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Beef Bourguignon was one of the first dishes I ever learnt to make. I was working in a pub in Bournemouth on the south coast of England and this was one of the Sunday lunch house favourites. Although ...

Heat the oil in a large pan over a medium heat and add the onions, allspice and turmeric to cook until the onions tender and golden brown. Now add the garlic and sauté for a minute then add spinach ...

This is another time-consuming dish, but it’s the type you can play around with – and it ends up being wonderful comfort food for the whole family. Feel free to add any veggies you think your kids may ...

Here is the shoutout Shaun gave us on Instagram. See it live here. “MASSIVE shout out to @jonnoproudfoot from @realmealrevolution I started this journey 12 weeks ago. 10.5kgs lost and 20cm around the ...

Preheat 1 the oven to 160°C. Place the onions, button mushrooms, thyme sprigs and the garlic head in an oven-proof tray, spreading them out evenly. Press the chicken drumsticks skin side up on top of ...

Preheat the oven to 200°C. Using a small knife, puncture a few holes in the lamb (make sure to do it on the top and the bottom) and stuff them with the peeled cloves of garlic and some pieces of ...