All recipes, both our own plus those reprinted with permission from cookbook publishers
This Tomato and Onion Curry is not like other Indian curries I’ve made; I’m used to recipes where tomatoes are integral to the curry’s base, cooked down to melt into a rich, thick gravy redolent with onion, ginger and spices. But in this wonderfully quick and easy recipe from Urvashi Roe’s Biting Biting, the tomatoes ... Read more »
As in the UK, it’s common in Japan to incorporate ideas and ingredients from around the world into your home cooking. Masahiro Kasahara has based this simple pasta dish on niratama, a classic stir-fry of garlic chives and softly scrambled eggs. The combination of bacon and garlic chives creates a quick, simple and tasty meal. ... Read more »
Even for those that are experienced and very dexterous, it can take a fair bit of time to expertly fill and fold traditional gyoza. This clever recipe from Masahiro Kasahara’s The Ultimate Japanese Noodles Cookbook takes away some of that effort by sandwiching the gyoza filling between two round gyoza wrappers instead! It’s a delicious ... Read more »
Tomatoes and mushrooms are naturally high in umami flavours, as is miso paste. The combination creates a deliciously savoury and simple pasta dish, perfect for quick meals. The recipe is from The Ultimate Japanese Noodles Cookbook by Masahiro Kasahara. You can switch the nameko mushrooms out for other varieties if you can’t find nameko. Tomatoes ... Read more »
This umami-rich stir-fried vegetable dish of ‘red fire’ greens with yellow soybean sauce is often made with water spinach (also known as morning glory) but works very well with a wide range of seasonal green vegetables, local or Asian. Fai daeng, which literally translates as ‘red fire’, isn’t a warning about the chilli heat level ... Read more »
This Black Pepper Pork (mu hong) dish hails from Phuket Town in Southern Thailand, and delivers a steaming bowlful of tender pork and wibbling belly fat in a rich, caramelised sauce with warming black pepper permeating every mouthful. It’s perfect with plain rice, but is also great with a bowl of stir-fried green vegetables or ... Read more »
Grilled Beef Ribeye with ‘Waterfall’ Salad (neua yang nahm tok), an Isaan dish from Northeastern Thailand, is perfect for the summer weather, and will wake up your taste buds with its spicy, herbal, sour and salty flavours. It’s a great way to lift a good quality steak even higher, and is straightforward to make. The ... Read more »
What I love about these absolutely delicious apricot-glazed barbecued pork ribs is how easy and fail-proof they are to make, and a fair bit quicker than the typical low-and-slow bbq recipes. Simmering the meat in salted water first guarantees that the ribs will be soft, tender and cooked through; the apricot glaze provides tonnes of ... Read more »
In the era of Nando’s – the ubiquitous South African restaurant chain specialising in peri-peri chicken – this fiery chicken recipe has become a favourite across the UK. It’s a dish born of European colonisation and global trade. The Portuguese traded chillies and many other products from the Americas to Europe, and across their colonies ... Read more »
There’s something very wonderful about sweet, charred tomatoes still warm from the barbeque served on cool, tangy natural yoghurt. That pairing is taken into the realm of magical with the addition of a pomegranate molasses dressing and fresh mint and basil. The recipe is the first one I marked to make once I’d raced through ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]