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!
This Syrian Lamb Koftas in Tahini Sauce is the first recipe we made from Sumac by Anas Atassi and it was a real winner. Straightforward to make, it’s a deliciously different way to use minced lamb and the results are wonderful. The meat mixture – herby with parsley and fragrant with all spice, ground coriander,
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“With this book, I hope to build a bridge between Syrian culture and the rest of the world with food as common denominator. But even more, I hope that Sumac will present a positive image of my country, in spite of all of the unfortunate events now taking place in Syria.” So says author Anas
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This beautifully spiced white fish curry can be made with any firm-fleshed fish such as tuna, mackerel or trevally (also known as giant kingfish). The spices give fragrance and flavour, but this isn’t a hot curry. The recipe is from Peter Kuruvita’s Serendip: My Sri Lankan Kitchen cookbook. Read our full review of Serendip: My
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This Sri Lankan Snake Bean Curry is a lovely and simple vegetable dish combining fresh beans, spices and coconut milk. The first time I found snake beans (also known as yard-long beans and cowpeas) in a local Chinese supermarket I used them in a classic Thai pad krapow. They taste a lot like green beans
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I would never have thought to use pineapple as the core ingredient in a curry, even though I’ve enjoyed curries made from pumpkin and sweet potato. But this Sri Lankan pineapple curry, combining fresh ripe pineapple with coconut milk and spices, works beautifully and is an absolute revelation. The recipe comes from Peter Kuruvita’s cookbook
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I have long had an interest in Sri Lankan cuisine. As a child, some family friends who had emigrated to the UK from Ceylon (as it was then) cooked Sri Lankan food for us when we visited them, as my mum cooked the food of her region of North India, when friends visited us. I’ve
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The different regions and countries that make up the United Kingdom all have their own specialities, but some foods are eaten across the UK. There may be slight differences in the recipes depending on exactly where you eat them, but these dishes are popular throughout the country. I hope you enjoy these suggestions for the
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I absolutely love a bag of sweet and sour pork balls from the Chinese takeaway! Now I live in a more rural location, we can no longer get Chinese takeaway delivered, and it’s a fair hop into the nearest town to collect. So it’s great to have this recipe from Kwoklyn Wan’s Chinese Takeaway in 5
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I rarely order a Chinese takeaway without including a chow mein; who can resist the signature smokey flavour that wok frying imparts to savoury fried noodles? This chicken chow mein from Kwoklyn Wan’s Chinese Takeaway in 5 is straightforward and quick to make – the perfect Chinese fakeaway recipe. Indeed it’s one of the recipes
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Kwoklyn Wan grew up working in his Dad’s Cantonese restaurant with his brother Gok and has been in the food industry ever since. He has an impressive career history that includes running a Martial Arts School, and a clear passion for Chinese cookery. Following the success of his previous books The Chinese Takeaway Cookbook and
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