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 »

Lebkuchen

Lebkuchen on a plate

Lebkuchen are one of my favourite festive biscuits; German Christmas-time cookies redolent with ginger and mixed spices. This recipe from Mark Diacono’s Spice: A Cook’s Companion is a delight, easy to follow and so good it needs to be enjoyed throughout the year! Read our full review of Spice: A Cook’s Companion by Mark Diacono and you ... Read more »

Cheese and Green Chilli Parotha

Cheese and Green Chilli Parotha

This quick and straightforward stuffed parotha recipe is from Urvashi Roe’s Biting Biting, a book full of delicious veggie and vegan Gujerati-style snacks and quick meals. The recipe hails from a friend’s mum, who Urvashi describes as a cooking legend. The dough and filling recipes are straightforward and quick, as is filling and rolling out ... Read more »

Chestnut, Pancetta & Rosemary Sharing Wreath

Chestnut, Pancetta and Rosemary Sharing Wreath

This delicious Chestnut, Pancetta & Rosemary Sharing Wreath recipe is courtesy of Carr’s Flour, and is a great way to make use of their high quality range of flours. The wreath recipe calls for Carr’s strong white flour, and combines it with chestnuts, pancetta and rosemary—finished with a whole baked camembert at the centre. It’s ... Read more »

Foolproof Japanese Cheesecake

Foolproof Japanese Cheescake

Japanese cheesecake is a mildly flavoured, light style of cheesecake, and this Foolproof Cheesecake recipe from Harumi’s Japanese Kitchen is straightforward and easy to follow. Our reviewer Jack recommends serving it alongside a citrussy curd to add some oomph to the soft and gently flavour of the cheesecake. Read Jack’s full review of Harumi’s Japanese Kitchen, ... Read more »

Romanian Apple and Blueberry Swirl Pie (Invartita)

Romanian Apple and Blueberry Swirl Pie (Invartita)

Apple and blueberry is such a classic combination, there’s no wonder it’s popular in so many countries around the world. This Romanian Apple and Blueberry Swirl Pie (Invartita) recipe from Irina Georgescu’s cookbook, Carpathia: Food from the Heart of Romania wraps an apple and blueberry filling in an egg-enriched dough that is rolled up and formed ... Read more »