Indonesian Tomato Sambal

Indonesian Tomato Sambal

If you read my recent review of Lara Lee’s Coconut & Sambal, you’ll already know that we loved Lee’s recipe for tomato sambal. This versatile and fiery condiment can be served with many of the Indonesian dishes throughout the book. Made from tomatoes, red chillies, ginger, garlic, shallots and some tamarind and brown sugar (for ... Read more »

A Crash Course in Korean Kimchi (Recipe Included)

Freshly made kimchi

‘Without kimchi, I can’t live!’ declares Jun Pyo Kwon, as he guides us through the steps of making Korea’s national dish. Quickly becoming Korea’s best known dish, kimchi is increasing in popularity as the thirst for fermented foods grows and grows. Having previously been head chef at glitzy central London restaurant Kimchee, in 2013 Jun ... Read more »

Fresh Carrot Leaf, Coriander, Apple & Chilli Dip

Fresh Carrot Leaf, Coriander, Apple & Chilli Dip

This Fresh Carrot Leaf, Coriander, Apple & Chilli Dip is based on my mum’s Indian Coriander, Mint and Green Mango Chutney, a fresh condiment often served with samosas, pakoras, kebabs and other Indian snacks. Keen not to waste the abundance of fresh carrot leaves that were part of our locally grown veg box delivery, we ... Read more »

Recipe: Thai Red Curry Paste (Krueng Gaeng Phed)

Chiang Mai Curried Noodle Soup with Chicken (Khao Soi Gai) - A review of cookery book Easy Thai Cookbook by Sallie Morris

If you’re looking for an introductory cookbook to Thai cuisine, check out Easy Thai Cookbook by Sallie Morris published by Watkins and Nourish. Split into three sections, the book provides an introduction to key ingredients, equipment and cooking methods, 70 recipes with colour photographs, and twelve suggested menus for how to put the dishes together. Read my full review ... Read more »

Pumpkin Kimchi Recipe | Ferment Pickle Dry

I recently reviewed new cookery book release, Ferment Pickle Dry. This lovely book by Simon Poffley and Gaba Smolinksa-Poffley shares a wide selection of recipes for preserving food by fermenting, pickling and drying. More unusually, the book also provides ‘partner recipes’ that showcase how the preserves can best be put to use in your cooking. ... Read more »

Baby Courgette Kimchi Recipe | Ferment Pickle Dry

I recently reviewed new cookery book release, Ferment Pickle Dry. This lovely book by Simon Poffley and Gaba Smolinksa-Poffley shares a wide selection of recipes for preserving food by fermenting, pickling and drying. More unusually, the book also provides ‘partner recipes’ that showcase how the preserves can best be put to use in your cooking. ... Read more »

Thermomix Review: Guacamole

I’ve already posted about the results of my first trials of the Thermomix I’ve been loaned for a couple of months, in this post about basil tagliatelle and ragu bolognese. Another of the recipes I tried, looking for those where the varied functions of the Thermomix would clearly save me time and effort, was their ‘Fast ... Read more »

Valentine Warner’s Carne Con Chile

Although I like Valentine Warner’s approach to food and cooking, I have mixed feelings about his telly programmes, mostly stemming from his incessant winking and innuendos (which might be charming in person but don’t translate to TV). I actually had to switch off when he referred to mini lavender meringues as “fairy tits”, though friends would ... Read more »

Creamy, Dreamy Paneer Malai

You know how people sometimes talk about second generation immigrants as slightly lost souls – neither entirely comfortable in the land from whence their parents came nor completely integrated into the land of their birth? Well, that’s not me. I was born in London in the early seventies to two doctors who emigrated from India ... Read more »