A variation on traditional sauerkraut, this vibrant ferment is perfect paired with rich foods, helping to cut through the fat and balancing strong flavours.
Cooked at home these taste great. Cooked next to the river mouth where you caught them? They taste even better.
Few dishes are as quintessentially South African as bobotie. Reza gives the cured mince pies an apricot makeover.
Coating the sardines with the chilli paste and then shallow frying them gives them a lovely, zingy, golden finish.
Owing to diverse culinary influences, Malaysian cuisine is as varied as it is delicious. From the Indonesian-born rendang to the fiery curries of India, to the...
Reza shares his recipe from the Cape West Coast of South Africa, from episode 1 of Reza's African Kitchen.
An abundance of herbs makes this vegetable green curry really sing.
Instead of a Memphis-style glaze, hit your ribs up with this Chinese-inspired glaze instead. It works well on grilled boneless pork chops or chicken thighs as well.
Limes make a wonderful marmalade and that sweet/tart balance is well complemented by the extra zing of the ginger.
Traditionally baked by Ashkenazi Jews for Rosh Hashanah (Jewish New Year), honey cake symbolises the hope of a ‘sweet’ and prosperous new year.
This is my version of the Indian classic with saag meaning greens (and we usually have a variety), and paneer being the fresh ‘cheese’ that we make in house.
This low and slow stew suits Sadie's palate for Asian spices and Matthew's love of European food.