The trick to a really punchy slaw is to toss the cabbage in the vinegar, dill and seasoning at least an hour before to really let it marinate.
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...
Sukka means ‘dry’, so less liquid is added to this recipe compared with others.
Dial up your love of cake and spice with this family favourite that calls on preserved pumpkin and lime zest to seal the deal.
Mix it up for your next taco night with lean and tasty kangaroo strips.
Limes make a wonderful marmalade and that sweet/tart balance is well complemented by the extra zing of the ginger.
An incredilbly popular Sri Lankan snack, these patties blend colonial Portuguese flavours with traditional ingredients.
This ‘traybake’ lamb curry is very easy to put together. At the end of cooking, I stir in some cashew cream in place of the more usual yoghurt, which gives a...
Carne apache is a Mexican-style beef tartare, similar to ceviche in that it uses lime to cure and season the beef.
Boasting crunch, creaminess and acidity, this Mexican-style ceviche is just as the name promises. It's a great dish for sharing with plenty of tortilla chips on...
A soft fresh corn tortilla is just as important as the fillings. Slow-cooked spiced beef is paired with classic sides: guacamole, roasted salsa and slaw.
This light but luscious tart uses a no-bake gluten-free crust that can be made a day ahead.