"This is Afghanistan's national dish and this version from Kabul Afghanistan has been passed down the generations from my from grandmother and mother."
This pasta paella is fantastic to share, sitting around the table on a summer’s afternoon and rinsing away the black dye left on your lips with a few bottles of ...
‘A banda’, meaning ‘apart’, is a fisherman’s paella simply made using the leftovers from the daily catch, boiled up into a stock, along with a few pieces of fish...
There's nothing unclean about this dish! The name refers to the rustic, seasonal and intensely flavoured ingredients of this Mallorcan cousin of the Spanish paella.
Rice with a golden crust (‘tah digh’) is one of the signature dishes of Persian cooking. It can have many different ingredients, but I love the simplicity of this...
Fonio is a gluten-free grain and nutritious superfood that's native to Africa. It's highly versatile, with a texture and flavour somewhere between quinoa and...
When the Chinese migrated to Malaysia and Singapore in the 15th and 16th century, the confluence of cultures gave birth to a new one, known as Nyonya. This...