What will 2025 bring on the food front? TASTE food director Abigail Donnelly looks into her crystal ball and picks the 13 ...

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1. Wrap the lamb bones in foil so they don’t burn. Mix the rub and oil and rub all over the lamb. 2. To make the Mexican BBQ sauce, mix all the ingredients except the salt, then simmer for 5 minutes.

1. Clean the crayfish, cut in half and devein. Wash well and set aside. 2. Heat the oil in a large saucepan and fry the onions until golden, 5–10 minutes. Add the tomatoes, green pepper, garlic and ...

1. Heat up the cream and add the paprika. Simmer for 5–7 minutes until slightly thickened. 2. Add the pour-over cheese sauce and whisk over the heat until heated. 3. Add the biltong powder and season ...

1. Place the tongue in a large saucepan, add the vegetables, spices, bouquet garni and water. Ensure that the tongue is submerged. Bring to a boil, then reduce the heat to a simmer and cook for 2 ...

1. Place the fish in the air-fryer basket and cook for 8 minutes at 180°C. 2. Cool slightly, then flake. Mix the salmon, mash, capers, lemon zest, spring onion, mustard, 1 egg and seasoning. 3. Shape ...

1. Mix the butter, oil, herbs and lemon zest. Rub the chicken with the butter-and-oil mixture and place a few sprigs of herbs and half the lemon in the cavity. Roast for 1 hour at 180ºC or until ...

1. Place the custard and chocolate in a saucepan. Gently heat, stirring, until the chocolate has melted completely. Cover the surface with clingwrap, then cool. 2. Place the brownies in the bottom of ...