Sri Lankan Garlic Clove Curry

Garlic Clove Curry

Although this delicious Garlic Clove Curry from Eleanor Ford’s The Nutmeg Trail  is suggested as a side dish, it’s so good that it deserves to be the star of the meal! Hailing from Sri Lanka, whole cloves of garlic are cooked in a savoury curry of coconut milk and spices. Despite the relatively short cooking ... Read more »

Tibetan Sepen (Hot Chilli Dip)

Taste Tibet Sepen (Hot Chilli Dip)

If you love a bit of chilli heat on the side, this delicious Tibetan Sepen recipe is for you! From the Taste Tibet cookbook by Julie Kleeman and Yeshi Jampa, this condiment combines the fiery heat of hot chilli flakes with the tingling numbing sensation and flavour of Sichuan peppercorns, the latter an especially loved ... Read more »

Whole Burnt Aubergine with Charred Egg Yolk, Tahini and Chilli Sauce

Whole Burnt Aubergine with Charred Egg Yolk, Tahini and Chilli Sauce

The first time you grill a whole aubergine on the barbeque or over open fire is a revelation! Such a very simple cooking method somehow transforms this vegetable into the very best it can be. In this recipe from Chasing Smoke: Cooking Over Fire Around The Levant by Sarit Packer and Itamar Srulovich, each aubergine ... Read more »

Grilled Cabbage with Chilli Garlic Butter

Grilled Cabbage with Chilli Garlic Butter

Grilled cabbage is one of those dishes that’s surged in popularity over the last couple of years, and this fantastic Grilled Cabbage with Chilli Garlic Butter (from Chasing Smoke: Cooking Over Fire Around The Levant by Sarit Packer and Itamar Srulovich) is no doubt part of that phenomenon, very much the kind of food Sarit ... Read more »

Onion, Chilli & Mint Marmalade (Muraba-e-Murch-e-Surkh wa Piaz)

Onion, chilli and mint marmalade

This Onion, Chilli and Mint Marmalade features a hefty kick of chilli that adds extra punch to its rich sweet and savoury flavours. The recipe is from Sally Butcher’s Veggiestan cookbook, now republished as a new edition for its 10th anniversary. It pairs equally well with soft and salty cheeses such as feta or goats cheese, ... Read more »

One Pot Ghanaian Chicken & Peanut Stew

Ghanaian Chicken and Peanut Stew

This rich and spicy chicken and peanut stew hails from Ghana in West Africa, a country known for it’s diverse cuisine. Soups and stews such as this are popular in Ghana, often enjoyed with cornmeal and vegetables. If you’re not familiar with the flavours, imagine a cross between an East Asian peanut satay and a ... Read more »

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 »