Recipe published with permission, from a cookbook

Hoisin Sauce Recipe

Hoisin Sauce Recipe (from Condiments)

Hoisin sauce is surely one of the best known condiments to come out of Chinese cuisine. Commonly enjoyed in the UK as part of the customary garnish for crispy aromatic duck, it’s more widely used as a dipping sauce for meats, as a marinade, and as a flavouring ingredient in stir fries. Thick, dark, sweet ... Read more »

Foolproof Japanese Cheesecake

Foolproof Japanese Cheescake

Japanese cheesecake is a mildly flavoured, light style of cheesecake, and this Foolproof Cheesecake recipe from Harumi’s Japanese Kitchen is straightforward and easy to follow. Our reviewer Jack recommends serving it alongside a citrussy curd to add some oomph to the soft and gently flavour of the cheesecake. Read Jack’s full review of Harumi’s Japanese Kitchen, ... Read more »

Japanese Ginger Pork

Japanese Ginger Pork

Flicking through Harumi’s Japanese Kitchen, reviewer Jack chose this Japanese Ginger Pork (served with potato salad, also in the book) as his first savoury dish to cook. He liked the simplicity of the recipe – in which thin slices of pork loin are quickly marinated in mirin, soy sauce and ginger before being flash-cooked in a ... Read more »

Japanese Aubergine and Beef cooked in Miso

Japanese Aubergine and Beef cooked in Miso

Aubergine and beef are both popular ingredients in Japanese cooking, as is the delicious savoury condiment and cooking ingredient, miso. In this recipe from Harumi’s Japanese Kitchen aubergine and beef are simmered in a sauce flavoured with miso paste and chilli bean paste Learn all about miso, including how it’s made and used, in our in-depth ... Read more »

Greek Thyme, Oregano and Fenugreek Pork Fillet (with Tsatziki and Tomato & Onion Salad)

This recipe for Greek Thyme, Oregano and Fenugreek Pork Fillet served with Tsatziki and a Tomato and Onion Salad, takes the essential flavours of Greek cooking and adds fenugreek, a herb that  Leivatitaki learned to love through Turkish cuisine. Like the author of Aegean: Recipes from the Mountains to the Sea our reviewer Nicky loves the ... Read more »

Greek Courgette and Feta Fritters

Courgette and feta fritters are a dish many of us come to know and love during holidays to Greece, or visits to Greek restaurants. Happily, this courgette and feta fritter recipe from Marianna Leivatitaki’s Aegean cookbook didn’t disappoint, transporting our reviewer Nicky back to the memories of wonderful trips. Read more about the book, and ... Read more »

Indonesian Chicken Nasi Goreng (Nasi Goreng Ayam)

Indonesian Chicken Nasi Goreng

Nasi goreng (which translates to fried rice in Indonesian and Malay) is one of my all time favourites, a real comfort dish of fried rice with a mix of meat, vegetables and seasonings. This chicken nasi goreng recipe from Lara Lee’s Indonesian cookbook, Coconut & Sambal, combines rice, chicken and green beans with aromatic garlic, ... Read more »

Indonesian Spiced Corn Fritters (Perkedel Jagung)

Indonesian Spiced Corn Fritters

I’m a sucker for all things fried, and these sweet-savoury spiced corn fritters from Lara Lee’s Indonesian cookbook, Coconut & Sambal, really appeal. Fry them fresh and hot to eat straight away, or prepare in advance and reheat in the oven. Either way, these crispy treats will hit surely hit the spot! Find out more ... Read more »

Indonesian Tomato Sambal

Indonesian Tomato Sambal

If you read my recent review of Lara Lee’s Coconut & Sambal, you’ll already know that we loved Lee’s recipe for tomato sambal. This versatile and fiery condiment can be served with many of the Indonesian dishes throughout the book. Made from tomatoes, red chillies, ginger, garlic, shallots and some tamarind and brown sugar (for ... Read more »