Learning to Make Mead at Wye Valley Meadery

Wye Valley Meadery - Mead Making Class (Kavey Eats)

A class at Wye Valley Meadery is a relaxed affair. As well as learning how to make mead – including key steps such as sterilising equipment, preparing ingredients and adding flavours – students also experience an in-depth tour of the meadery’s mead and beer making equipment and processes, and enjoy a mammoth tasting session of ... Read more »

Potatoes and Chickpeas in Lime Dressing (Alu Kabli)

Potatoes and Chickpeas in Lime Dressing (Alu Kabli)

This simple vegan snack is packed full of flavour; and is a healthy and filling dish for any time of the day. The lime dressing and coriander bring a wonderful freshness to the potatoes, chickpeas and spices. Chickpeas are a great source of protein, and one of the earliest known legumes to be cultivated across South ... Read more »

Chilli and Coriander Cauliflower with Eggs (Phulkobi Aru Konir Torkari)

Chilli and Coriander Cauliflower with Eggs

Cauliflower arrived in India in the 19th century and has become a very popular vegetable in Indian cuisine. In this recipe, cauliflower florets are stir-fried with spices and then scrambled in eggs to provide a wonderful contrast in texture. Read our full review of Indian Vegan & Vegetarian by Mridula Baljekar. Note that whilst this ... Read more »

Indian Paneer Pilau (Sanar Pulao)

Indian Paneer Pilau (Sanar Pulao)

Paneer, a non-aged fresh cheese made in India, is a common ingredient in Indian vegetarian cooking. Made by pressing fresh cottage cheese into a block, it’s often made at home but also readily available at the supermarket. As it has little flavour of its own, it’s a hugely versatile ingredient, and works in both savoury ... Read more »

Baked Gnocchi with Purple Sprouting Broccoli and Perl Las Blue Cheese

Baked Gnocchi with Purple Sprouting Broccoli and Perl Las Blue Cheese

There’s something deeply comforting about the combination of gnocchi, cream and blue cheese with the lovely freshness of purple sprouting broccoli. Baking the dish intensifies flavours and creates a bubbling brown surface; the result is something rather special yet really simple to make. We use ready-made fresh potato gnocchi from the supermarket which makes the ... Read more »

Pork Shoulder Vindaloo

Pork Shoulder Vindaloo

This is a classic pork vindaloo from Eleanor Ford’s The Nutmeg Trail and she describes it as “an assertive, almost pickle-sour braise“. Made from pork shoulder, this recipe brings together ingredients and ideas from three continents. Its roots are in a Portuguese pickled pork dish called carne de vinho e alhos, which melded with the ... Read more »

Griddled Pita Stuffed with Sumac-spiced Meat (Arayes)

Griddled pita stuffed with sumac-spiced meat

Reversing the usual way kebab meat is cooked and then served in or with bread, in this recipe for Griddled Pita Stuffed with Sumac-spiced Meat from Eleanor Ford’s The Nutmeg Trail, the meat is wedged into a pita before being cooked over a griddle. Hailing from the Middle East and Levant the dish is known ... Read more »

Sri Lankan Garlic Clove Curry

Garlic Clove Curry

Although this delicious Garlic Clove Curry from Eleanor Ford’s The Nutmeg Trail  is suggested as a side dish, it’s so good that it deserves to be the star of the meal! Hailing from Sri Lanka, whole cloves of garlic are cooked in a savoury curry of coconut milk and spices. Despite the relatively short cooking ... Read more »