Lapskaus (literally ‘stew’) is a traditional Norwegian dish used to make a few cheap cuts of meat go a very long way. It is made by…

Fårikål literally means ‘sheep in cabbage’ and the secret to getting this dish perfect is simple. Plain ingredients, excellent quality will make your fårikål the best in town.

Dessert or dinner? Both! These fluffy pancakes might be every Norwegian child’s favourite meal…

It was only late last year when I discovered, to my horror, that Malva pudding is not a universally known and loved dessert. Perfect for…

Potjiekos literally means “small pot food” and it’s a stew made up of meat, vegetables, starches (rice and/or potatoes) and spices. Kirsten Smart shares her father’s authentic recipe.

Those with less mature taste-buds may claim they’d rather boil and consume their muddy gumboots than sample cold, pickled fish and admittedly I used to be one…

Milk tart (or “melktert” in Afrikaans) is one of South Africa’s most popular Sunday after-church tea accompaniments. Similar to a custard tart, the ratio of milk to egg is higher which gives it a lighter texture and a more milky flavour.

Sometimes only a leg of lamb will do, especially on Easter Sunday! This is the recipe for Mechoui, a Moroccan slow-cooked lamb recipe that brings…

Alison Doyle brought a breath of fresh Irish air to Sweden whilst she was here. Her St Patrick’s day parties in Ystad were legendary, with…

Alison Doyle brought a breath of fresh Irish air to Sweden whilst she was here. Her St Patrick’s day parties in Ystad were legendary, with…