RAGU ALLA BOLOGNESE.

In this three part series of Goodness in The Everyday, Lauren breaks down the humble lasagne into three easy steps. This instalment focuses on making a really killer Ragu alla Bolognese, a very versatile beef and tomato sauce that is perfect for pastas, sloppy Joes, and even shepherd\'s pie.
CHA A LOT.

CHA A LOT.

Travelling always does wonders for the soul and for the kitchen, bringing new techniques and flavours to the chopping board through unfamiliar experiences. Anne Berry found herself in a traditional stilt house grilling a Vietnamese favourite: chả lá lốt or minced pork in grilled betel leaf.

SUPER CRISPY SCHNITZEL.

Knowing how to crumb meat or veg to shallow fry, is what I would consider an essential piece of knowledge that any cook should k...

PLUM AND CARDAMOM JAM.

On this week’s instalment of ’Goodness in the Everyday’, we’re throwing a jam sesh and Lauren’s got you covered.

QUICK SPELT SHORTCRUST PASTRY

This versatile spelt shortcrust pastry is a winner for the digestive system and great to store in the freezer in advance for quick meals. P.S. It’s totally wheat free

POTATO & ROSEMARY TART.

Welcome to the first episode of my brand new series, ’Goodness in the Everyday’, a collection of Ponytail favourite go-to recipes that Lauren happily serves regularly at home. This unassuming Potato and Rosemary tart is a sure crowd pleaser and is everything snug experience.
TASTIEST SLOW COOKED RABBIT IN LOTS OF ONION

TASTIEST SLOW COOKED RABBIT IN LOTS OF ONION

The dining table is a wonderful mediator for connection, and the kitchen is a great place to start building the happiness. Join us in cooking this elegant slow cooked rabbit dish, drowned in silky braised onions and classic French herbs.

TASTIEST LIFE INDIA !

This weekend we are so excited to present a spicy little mini-series, "Tastiest Life India" to you from the Ponytail Foodtube channel! For this first instalment, Lauren is in Mumbai to learn how to make the utmost staple dish for Indians, yellow dahl, guided by Jaswin Dias of the Taj Wellington Mews.

USEFULNESS FOR THE INTERNET: HOW TO CARVE A BIRD

We all have to start somewhere right? The best excuse for practicing your butchery skills is during the holiday season, somewhere between Thanksgiving and Christmas where you can watch it done once and practice for your turn in December. Like anything, practice makes perfect, and the more chance you get to butcher meat the better.

BO BUN IS GOING TO BE IN YOUR DINNER REPERTOIRE FOR EVER AND EVER.

’Bo Bun’, is really a spring-roll-less version of ’Bun Cha Gio’, the classic Vietnamese noodle salad of beef, deep fried spring rolls (scissored into the dish), blanched vermicelli noodles, fresh herbs like coriander and mint, as well as nuoc mam dressing (lemon juice, sugar, garlic, chilli, and fish sauce). For many, it is comfort food in its most thrifty and creative form.