All recipes, both our own plus those reprinted with permission from cookbook publishers

Indonesian Makassar Beef Coto (Coto Makassar)

Indonesian Makassar Beef Coto

Coto (also spelled Soto) is a category an Indonesian soups that are stew-like in nature, and usually feature meat, broth and vegetables. This Makassar Coto, hailing from Sulawesi, combines slow-cooked beef cheeks with herbs, spices and peanuts to create a rich, thick stew that is beautifully tender, delicious and filling. The recipe is from The ... Read more »

Indonesian Spiced Beef Stew (Semur Daging)

This Indonesian Spiced Beef Stew reminds me of a classic British beef and vegetable stew but in this case there are warming spices, herbs and other additional ingredients that provide an unmistakeably South East Asian flavour profile. Taken from Petty Pandean-Elliott’s The Indonesian Table, traditionally semur daging has a thinner sauce. Pandean-Elliott has added flour ... Read more »

Indonesian Chicken Curry with Pineapple (Gulai Ayam Nanas)

Indonesian Chicken Curry and Pineapple (Gulai Ayam Nanas)

This quick and delicious chicken curry with pineapple hails from South Sumatra in Indonesia, and is one of the many delicious recipes to be found in Petty Pandean-Elliott’s The Indonesian Table. It’s a mild and soupy curry with delicate flavours and a fragrant aroma. Read my in-depth review of The Indonesian Table by Petty Pandean-Elliott. ... Read more »

Rogge Verdommeke | Bread of the Damned | Rye Bread with Currants or Raisins

Rogge Verdommeke | Bread of the damned

How can I resist a recipe called ‘bread of the damned’? This simple rye bread with currants or raisins not only has a great story to its name, it’s also delicious in its own right. The recipe and its story come from Regula Ysewijn’s Dark Rye & Honey Cake, full of culinary history and intriguing ... Read more »

Couque de Rins (Honey Cake with Sugar)

These delicious soft and chewy honey cakes came about, like so many recipes, because of a mistake when a baker named François Rins made a mistake whilst  cooking the much harder couque de Dinant. This story, and the recipe itself, are from Regula Ysewijn’s Dark Rye & Honey Cake, a cookbook focusing on baking from ... Read more »

Savoury Sweet Potato Waffles

Savoury sweet potato waffles

I adore waffles, and we make all kinds in our waffle maker, from Parmesan & Paprika Potato Waffles and Marmite Waffles to Double Chocolate Brownie-Style Waffles and French Toast Waffles. So we were absolutely on board to try the 14 waffle recipes within Regula Ysewijn’s Dark Rye & Honey Cake including these fabulous Savoury Sweet Potato Waffles. Read more ... Read more »

Korean Spicy Radish Salad (Musaengchae)

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)

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 »

Coiled Roti

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 »