Today’s recipe features tender pork neck bones simmered to perfection in a rich, flavourful stew, crowned with fluffy, whole-wheat dumplings. This dish is perfect for those chilly evenings, offering a ...

There’s pork neck and sausages, two kinds of beans, peppers, tomato and plenty of spice in this potjie (or oven casserole) recipe worth making on a slow late winter’s day. One to save up for the ...

An intriguing spice compact and the use of two meats make for a palate-pleasing dish. Nigella seeds, green peppercorns, mace, cassia and allspice aren’t often found in one dish, but I felt adventurous ...

Season fresh pork necks with salt and pepper, then sear in hot olive oil until golden brown. Add onions, carrots, celery, and garlic, cooking until soft and fragrant. Stir in tomato paste, crushed ...

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For those who have never been introduced to a potjie, it is a three-legged, black, cast-iron pot used for cooking stews and other food. The heat source for cooking can either be a charcoal fire ...

As well as recipes for what goes into the three-legged pot – and they range from mutton and beef to seafood and vegetables – we have side dishes for you too, including the pot breads I love. Beef shin ...