Season the steak with salt and pepper, then pan-sear for about two minutes on each side. Put the seared steaks in a pressure cooker, add one cup of water, then pressure cook for 20 minutes

This high-end spirit uses hand-picked blossoms to add floral and herbal notes, proving that garden ingredients are becoming a staple in modern cocktail making

Tallow creates exceptionally crispy textures in cooking and is also popular in skincare and candle-making because of its moisturising properties and stability

This is the perfect drink for any occasion, whether you are celebrating a big event, relaxing after a party, or hanging out at a weekend festival

If you’re looking for a dessert that bridges the gap between a light, spongy cake and a rich, decadent pudding, this cake is your answer

Elevate your dinner routine with a meal that feels indulgent but comes together with minimal effort

To make the chamoy sauce at home, bring to a boil some hibiscus, dried mangoes, dried prunes, dried apricots and sugar, then blend until you get a smooth consistency

Let’s make this refreshing, sweet and spicy chamoyada!

Nothing beats a good Swahili soft cassava cooked in a thick coconut sauce, topped with a touch of green chillies

Fill it with the frozen hazelnut spread, cover it with the cookie dough, and repeat to make four large cookie dough balls filled with hazelnut spread

The original recipe was a simple mix of peach schnapps, vodka, orange juice and a sweet red syrup called grenadine. Over time, many bartenders began using cranberry juice instead of grenadine

Season a whole chicken or capon with salt, black pepper, garlic-ginger paste, hot sauce, lemon juice, and vinegar, massaging the marinade into the meat

Garnish with some blended pistachio and walnuts, then pour over the saffron-flavoured sugar syrup and serve