Health experts are warning of the high risk of food poisoning from undercooked chicken or duck liver pate. New figures show that more than 90 per cent of outbreaks of campylobacter - the most common ...

Remember way back in January when we faced a wave (wavelet, really) of restaurants closing and many were upset? One Bee headline even referred to it as a restaurant bloodbath. With restaurant closures ...

A cool shimmer of gelee catches the light, and suspended beneath its glassy sheen like a summer mosaic is a perfectly poached egg, an asparagus tip, some fresh peas, slices of carrots, pieces of ...

This recipe is a great way to use chicken livers that may be left over after cooking a chicken stew. Originally, the dish was prepared by boiling the livers in stock with vegetables and mashing them ...

At Pizzeria Mozza, this rustic chicken liver pate is coarsely chopped by hand. The richness of the liver is complemented by notes of garlic, capers and pancetta. The restaurant serves the pate over ...

A good pate to start an evening of fun and food sets a mood of anticipation of delights to follow. This is best done a day or two ahead. It's really not as hard as it seems and it's miles ahead of ...

Myles Moody, chef and co-owner of Kinship Butcher & Sundry, was glad to share the recipe and sent a few suggestions for how to serve the pate. “It is a wonderful and impressive accompaniment to ...

In a large skillet, melt 2 tablespoons of the butter over moderate heat. Add the onion and garlic and cook, stirring occasionally, until lightly browned, about 10 minutes. Transfer the onion and ...

Our annual Karoo Writers’ Festival in the Eastern Cape Karoo always sees me playing one role or another, whether interviewing the likes of Des Lindberg or Sally Andrew, but this year they asked ...

This starter ticks all the boxes – quick, easy and posh enough to impress your friends The best word for a starter, Delia says, “is ‘appetiser’ – something that arouses the appetite”. Delia thinks ...