Quick Pan-Fried Gyoza Disks

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 »

Vietnamese Chicken Curry With Squash | Cà Ri Gà Bí

Vietnamese Cookbook Chicken & Curry Squash

As well as recipes that we might think of as uniquely Vietnamese, Uyen Luu’s new cookbook Vietnamese also includes popular dishes that make use of ingredients and inspiration from other countries around the world. In this case, the mild curry powder gives a nod to Indian flavours, whilst ingredients such as lemongrass and fish sauce ... Read more »

Moroccan Tagine Of Lamb With Dates And Almonds

Lamb tagine

The tagine is a mainstay of Moroccan food, traditionally cooked in its eponymous special dish with distinctive conical lid, it is a hearty and aromatic meat stew, often featuring dried fruit. It is often served with couscous and vegetables, and an array of simple salads. This recipe comes from a Moroccan cooking class we took recently, ... Read more »

Demuth’s Onion Bhajis

Fresh Onion Bhaji / Pakora

Known as pakoras in India but as bhajis in the UK, these tasty morsels are made by coating chopped onions in a spiced besan flour batter and deep frying until crisp. Best served with Indian chutneys such as green chutney and tamarind chutney, but good old tomato ketchup is also great! This recipe is one ... Read more »