This light and fragrant coconut vegetable stew is wonderful served with idiyappam or appam.
A beautifully comforting chickpea curry with coconut oil, coconut chunks and a perfect blend of spices all slow-cooked for a richer flavour.
Bengal gram are black chickpeas, which here are soaked overnight then simmered until tender and cooked in an aromatic blend of spices and chilli.
Aloo pitika is an Indian-style mashed potato, with a spicy kick from the green and red chillis and a fresh burst of coriander and red onion.
These are inspired by the one and only Heston Blumenthal. Three steps to the perfect chip - the result of Heston’s countless hours of experimenting in his...
This is something you would often see alongside a meal in our house. It goes well with rendang or satay. It’s perfect for hot weather.
Zucchini is given a makeover of flavours with sweetness from brown sugar and sourness from tamarind puree in this simple, fragrant recipe.
Banana-cue is commonly sold by street vendors in the Philippines. It’s a popular mid-late afternoon snack and the vendors serve this treat on a barbecue bamboo...
This bulked-out guacamole takes it from a condiment to a side dish, perfect alongside barbecued meats, fried haloumi or just served with a few tortillas.
When I cook for one I often eat this meal. It’s comforting and tasty and relatively healthy. In a share house I lived in many years ago, I would call it 'the...
Roasted for 40 minutes until incredibly tender, the eggplant has such a wonderful texture to craft this classic Syrian dip, with tahini garlic and parsley.
This is a really easy, spicy tomato soap that goes well with steamed rice and a protein or just by itself.
Liangpi, a cold noodle dish with origins in Shaanxi province, is typically made by separating wheat gluten and starch to form noodles and accompanying gluten...