Think “comfort food,” and for many of us, that means fried chicken. Unpretentious and best eaten with your fingers, there is still an art to great fried chicken. Take a tender piece of meat, ...

Done right, fried chicken is a beautiful thing. Unpretentious as this classic comfort food might be, there’s a definite art to it: a tender piece of meat, delicately seasoned and lightly dredged with ...

Line 1 litre capacity terrine mold with bacon leaving plenty to overlap. Mix minced and fat and process, add the rest of the ingredients and process ONLY to mix. Fry a little of the mixture to make ...

This is the perfect terrine to take on a picnic. You can vary the ingredients provided you stick to the basic levels of fat versus lean meat as the fat is used to bind the terrine and to give it ...

For the terrine: Heat oven to 375 degrees. Grease a 1½-quart terrine pan with cooking spray and line with a single sheet of plastic wrap, making sure there is enough overhanging the sides so you can ...

I love this dish with some nice crusty bread and a big spoonful of fruit pickle or relish. When making a terrine, you can use most vegetables. Nuts, such as pistachios, are also a welcome addition.

WITH THE school holidays upon us and the sporting calendar well and truly under way, it must be summer. Spending time outside after work, or at weekends, is such a joy. For many of us it’s a time of ...