My favourite new way to make cauliflower rice is to simply grate it on a trusty box grater. No need to drag out the food processor every time. So easy that I now...
Laccha paratha are flatbreads from northern India, made with wheat flour and ghee and they go with a whole array of Indian dishes.
Ma ki is a creamy Punjabi dal made with black urid and chana daal with spices, coriander and a generous dollop of butter for extra goodness!
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.
Kardoi are a deep-fried dough speciality from Assam, and can be made either sweet or savoury. Here we go for the latter, with seablite, carrot and mountain...
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.
A soupy dhal with powerful blends of spices and dhokli - small pieces of fresh turmeric and chilli dough that simmer in the dhal.
A popular Sindhi breakfast, dal pakwan is a creamy dal served with fried flatbreads. Here with top is with a cool yoghurt-chutney sauce.
Bringing his mixed Indian-Italian heritage to the plate, Adam D'Sylva dishes up his own arborio-mung bean blend that's creamy, soft and comforting.
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.