ON THE COOKBOOK SHELF Pistachio & Walnut Baklava, from Dianne Bibby’s More Good Food 3 min 0 By Tony Jackman
WHAT’S COOKING Throwback Thursday: The rich story of Tipsy Tart, aka Cape Brandy Pudding 7 min 4 By Tony Jackman
JAN’S JOURNEY ‘Every sunken soufflé is another opportunity for growth’ — Jan Hendrik 4 min 0 By Georgina Crouth
COOK WITH THE CHEFS Pickled Pigs & Curried Lamb: Reggie Ntombela serves up the best of Rawdons 4 min 0 By Tony Jackman
FORTI’S CUCINA POVERA My way with traditional Italian trippa con fagioli (tripe with beans) 2 min 0 By Fortunato Mazzone
