But if the only way you’re eating meatballs is with pasta, you’re missing out on a whole world of flavors, cooking methods and serving styles. Use a base of beef, chicken, pork or lamb — or ...

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Even though meatballs are a relatively easy dish, according to Samuelsson, the first step to perfection starts with your base. "Either lamb or pork is the best fundamental meat you bring into it.

This baked tagine is packed with apricots, olives and chickpeas. Our take on a Moroccan tagine is packed with warming spices, seasonal veg and fibre-rich lentils for a healthy, vegan midweek meal.

Add the cream, salt and pepper and stir until warmed through. Set aside and keep warm. Roll the sausage meat into 12 large balls. Heat the oil in a large non-stick frying pan over high heat, add the ...

dried lentils, small eggplant (aubergine), peeled and diced in small cubes, butter, vegetable oil, medium carrots, peeled and shredded, onion, peeled and chopped ...

Preheat fan-forced oven to 150°C. For the spice rub, blitz all ingredients in a food processor until thoroughly combined. Place onions in the centre of the roasting tray, place the lamb on top of the ...