Professional chef Dean Parker of Glasgow restaurant Celentano’s reveals his secret ingredient for Brussels sprouts: hazelnuts and miso butter. This unconventional combination adds crunch and umami tang to the dish, creating a decadent and creamy texture. Another tip from chef Tommy Heaney is to par-boil potatoes ahead of time, refrigerate or freeze them, and then finish them in the oven with garlic and rosemary for a time-saving Christmas feast preparation.
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The secret to safari? Forget the ‘Big Five’ and take the Maasai Mara’s magic one moment at a time
In Kenya's Maasai Mara Reserve, a father and son embark on a magical safari, learning that the experience goes far beyond just spotting the 'Big Five'. As they observe cheetahs up close, the beauty of the animals in their natural habitat leaves them in awe and gratitude, creating unforgettable memories of their once-in-a-lifetime trip. The father and son bond over the unique sights and sounds of the Maasai Mara, cherishing the special moments shared on...
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