Recipes (my own and from reviewed recipe books), reviews of cookery books and cookery classes, food and kitchen equipment product reviews – if it’s about cooking or eating at home, it’s here!

Korean Spicy Radish Salad (Musaengchae)

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The Korean radish is a hugely popular vegetable in Korean cuisine. The root’s firm, crunchy texture is prized in pickled and fermented forms, but is also used fresh and dried. The leaves are also used as a fresh green vegetable. Also known as daikon (Japanese), mooli (Hindi), Oriental radish, winter radish and white radish, Raphanus sativus ... Read more »

Korean Charred Cabbage in Warm Gochujang Vinaigrette (Yangbaechu Gui)

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Charred Cabbage in Warm Gochujang Vinaigrette

Cabbage is one of the most commonly eaten vegetables in Korea and one that everyone loves. I’m a huge fan too, and love how versatile this humble brassica can be. In this delicious recipe from Su Scott’s Rice Table: Korean Recipes & Stories To Feed The Soul, the cabbage is cooked fast and hot so that ... Read more »

Visiting South Korea’s Yuja (Yuzu) Capital in Goheung County

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Duwon Agricultural Cooperative in Goheung Jeollonam Province South Korea

Yuzu is one of my favourite kinds of fruit. In the UK this distinctive citrus fruit is strongly associated with Japan, which is where I first encountered it during our holidays there. As the popularity of Japanese cuisine has grown in the UK, so too has awareness and appreciation of yuzu fruit; indeed it’s English-language ... Read more »

Coiled Roti

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There’s nothing better than a stack of flaky, coiled rotis or parathas to enjoy alongside a feast of Indian and Sri Lankan dishes. This coiled roti recipe is from Karan Gokani’s Hoppers The Cookbook and includes handy, step-by-step photos to help you master the process. Read my full review of Hoppers: The Cookbook by Karan Gokani. We ... Read more »

The Hoppers London Lamb Shank Curry

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Lamb Shank Curry

This rich and fragrant lamb shank curry from Karan Gokani’s Hoppers The Cookbook is a popular dish on Hoppers’ restaurant menu. In South India and Sri Lanka it’s commonly made with goat or mutton but Hoppers use good quality British lamb to create a fall-off-the-bone dish. This makes a great centre-piece for a meal for ... Read more »

Karan Gokani’s Unroasted Curry Powder

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Cucumber Curry Featuring Karan Gokani's Unroasted Curry Powder

This fragrant curry powder recipe is from Karan Gokani’s Hoppers The Cookbook, where it features in many of the book’s recipes including the very delicious Sri Lankan Cucumber Curry. Read my full review of Hoppers: The Cookbook by Karan Gokani. This recipe is also known as thuna paha in Sinhalese, which literally translates as 'three ... Read more »

Leena’s Sri Lankan Cucumber Curry

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Leena's Cucumber Curry from Hoppers The Cookbook by Karan Gokani

In the UK cucumbers are predominantly eaten raw or pickled. A backbone of British salads, or dainty finger sandwiches, or combined with yoghurt in dishes such as raita, tzatziki and cacik. But they are also fabulous to cook with, as evidenced by this very quick and easy Sri Lankan cucumber curry from Karan Gokani’s Hoppers ... Read more »