Deeply aromatic with a spice mix that includes fennel seeds, coriander seeds, and fenugreek, this whole roast chicken recipe is one of the most delicious and well-known recipes in Sri Lanka. It’s best served with flatbreads, rice dahl, or a zingy salad.
Salsa verde is another green sauce that goes perfectly with flavoursome rump steaks. It provides a lovely freshness to a summer’s bbq, as does this recipe for charred and then steamed onions provided by the wonderful George Ryle of the Garden Café.
Massaman curry is known throughout the world but most traditional recipes I’ve encountered are highly time consuming and complex. Don’t let that put you off as the rewards are great for those that want to make this Muslim-Thai curry at home.
This is a recipe that’s about using what’s to hand to create a combination of smokiness, acidity, spicy notes, sweetness, and that umami depth of flavour that we all love.
It’s never too late in the year to barbecue. I’ve yet to cook Christmas lunch on mine but New Year’s Eve dinners at home have often seen the barbecue fired up.
In the Eastern end of the Mediterranean lamb cooked over wood and charcoal is a natural part of life. The effect that the smoky heat has on marinated and spiced lamb gives a finished result of char, sweetness and spice that takes some beating.
Discover a taste of Thailand with this Pounded cucumber salad (tam dtaeng kwaa) recipe. Perfect when served alongside our northern Thai sai ua sausages or with flavoursome artisan steaks such as rumps and onglets.
Proper pub grub and a real crowd-pleaser, try our steak and onion pie recipe for a golden-brown crusty pastry that’s unctuously filled with tender beef, onions, beer, and a richly flavoured gravy.
The colours and tastes of spring and summer collide in this beautiful, fresh and elegant recipe. Juicy and tender rack of lamb is served with a bright and refreshing salad made with heirloom tomatoes, broad beans, runny honey, and lemon juice.
have absolutely no bloody idea why this dish is called this. I’m assuming because traditionally the amount of dried chilli it has in it can seriously mess you up. Either that or tigers hate the taste of it? I’ve also heard people call it by the name waterfall beef, due to how the juices that flow from the beef like a waterfall are used as part of the dressing to give a fuller, richer flavour.
Larb is the unofficial national dish of Laos. Refreshing, versatile, and unique in flavour, it translates to “minced meat salad”. Nick Molyviatis recipe, combines Swaledale’s minced pork with lime juice, fish sauce, fresh herbs, and toasted sticky rice to give the pork a crunchy texture and roasted fragrance.
