Milder than cayenne, paprika is the ground red powder of mild and hot peppers and is an important ingredient in Hungarian goulash and in Spanish sausages and salamis.
Celebrating the artichoke, the basis of this dish is the chermoula, full of exotic spices, fresh herbs, chilli, garlic and ginger.
Although rarely heard of these days, the ‘battered sav’ — a saveloy sausage, coated in a yeasted batter and deep-fried — used to feature on every fish and chip...
While lamb makes for a great köfte, lentils alongside the right mix of herbs and spices do the job just as well, if not better!
Mix it up for your next taco night with lean and tasty kangaroo strips.
These ribs are bathed in smoke before being mopped with gochujanga spicy, fermented, funky and sweet Korean sauce.
Spatchcocking the bird ensures a more even cook, while the pressure of the brick pins the skin against the heat source to create crisp, golden skin.
Paella is a one-pan wonder. Its trademark soccarat - that crunchy layer of rice at the base of the pan - infuses the saffron rice with a caramelised flavour.
If you love chicken wings, you’re going to LOVE these. And they’re so, so easy. Simply grab a jar of sambal oelek from the supermarket and you’re set. The baking...
These Turkish köfte are made from a combination of minced beef brisket and lamb belly for flavour and juiciness. You can cook them in a pan or over charcoal...
A boozy addition to saucy prawns is certainly worth embracing thanks to this Turkish-style prawn recipe.
The gyro (pronounced yeero) might just be Greece’s most famous sandwich export. The meat for this pita wrap is typically lamb, though beef is frequently added. It...
Chakalaka is a South African vegetable relish, usually spicy, that's traditionally served with braised meat, pap and curries.
This African dinner for two is a colourful way to serve chicken. It has just a touch of heat from the paprika and harissa.