16results
Canadian

Jerk snapper

Don't be put off by the long list of jerk sauce ingredients – most are common herbs and spices, and they're all whizzed together in a matter of seconds. You can...
Indian

Tandoori lamb with green chutney

This Indian-inspired lamb cutlet marinades slowly to absorb the tandoori masala flavours, and then cooks quickly making this a great meal to prep in advance.
Thai

Massaman curry with beef

This recipe is an ancient recipe from central Thailand, where the gaeng massaman is cooked with various Thai herbs and finished with a significant amount of curry...
English

Eliza’s 18th-century gingerbread

This gingerbread takes the form of small cushions. It remains soft on the inside and is fragrant with coriander and caraway seeds.
Indian

Rich lamb curry

I love big-flavoured northern Indian curries like this: complex, interesting and spicy, with a rich red gravy.
Indian

Rice pilaf with cashews and pistachios

This fragrant rice, studded with nuts and sultanas, is perfect with curry, or as part of a tiffin. 
English

Cured spiced turnip and swede

Curing turnips and swede in a salt and spice mixture creates a few small miracles. It extracts the water, which changes both the texture and the flavour, and it...
American

Super-crispy fried chicken

Fried chicken is the universal way to show love. 
Jewish

Salt beef

I have fond memories of the 24 hour bagel shop on Brick Lane in London where I spent many an early morning devouring salt beef bagels. Salting beef is an age old...
Dutch

Beef hutspot

When the Dutch came sailing around the coast of what would later be called Australia, they brought with them spices, so in honour of them we cooked this...
Australian

Jerk pork

Jerk is a dish cooked and sold by the roadside in Jamaica, often made with chicken thigh fillets. It tastes best if cooked on a barbie, though you can roast it in...
Indonesian

Spicy braised fish stew

Mace is the red, lacy layer wrapped around the seed of the nutmeg fruit. Flattened out and dried, it has a more pungent flavour than nutmeg, and is often used...
Australian

Ginger and mace rice pudding

No, this isn’t the rice pudding you had at boarding school. It’s much better. My latest twist on the classic creamy pudding is making it a bit spicy with ginger,...
Indonesian

Sago pudding with mace

Sago is often used in Asian desserts. In this Indonesian recipe, Peter flavours a sago pudding with a little cinnamon and mace, which he says is different and...
Australian

Cider-baked Christmas ham

For moist ham, it is best to soak it overnight before baking so that it doesn’t become to dry. For a stronger, crisp flavour, you can use a dry cider.
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