Blog Archives

Ingredients For the paste 1/2 red onion roughly chopped 3cm/1.2” piece galangal, peeled and roughly chopped 2 birds-eye chillies seeds removed, roughly chopped 3 garlic cloves 2 kaffier lime leaves, roughly chopped 1 tbsp soy sauce 2 tbsp fish sauce … Continue reading →

Serves 4 “Fish-fragrant” (yu xiang) is one of the classic flavour combinations of Sichuanese cookery, and it’s so named because it uses the seasonings used in traditional fish cookery: pickled chillies, ginger, garlic and spring onions, with a bit of … Continue reading →

Serves 2-3 as a main course with one vegetable dish and rice, or 4 with other dishes Ingredients 1 block of beancurd (about 500g) 4 baby leeks or spring onions 100ml rapeseed oil 2 ½ tablespoons Sichuanese chilli bean paste … Continue reading →

Serves 6 Ingredients 2 large tomatoes skinned, quartered 3 peppers (1 red, 1 green and 1 yellow) seeded and sliced chunky 1 large onion sliced lengthways 400ml coconut milk 2 garlic cloves 1 aubergine quartered long ways then chopped ¼ … Continue reading →

Serves 6 Ingredients 500g dried black beans 500g stewing beef (half can be sun-dried salted beef) 250g smoked pork ribs 175g chunk smoked streaky bacon 100g smoked pork belly 1 large tomato skinned and seeded 1 tablespoon tomato puree 1 … Continue reading →

Serves 2 Ingredients 2 tbsp cold pressed rapeseed oil 1 egg handful of softened noodles light soy sauce 2 Shitake mushrooms torn into pieces handful of beansprouts 1 pak choi, leaves separated from stems 2 baby corn, sliced lengthways 1 … Continue reading →

Serves 4 Ingredients 1 small pomegranate 400ml plain yoghurt handful of chopped fresh coriander leaves and stalks salt and freshly ground black pepper, to taste ½ – ¾ tsp roasted cumin powder (cumin seeds dry-roasted until red and ground) good … Continue reading →

Ingredients (serves 4 or one tagine)  For Koftas 500g minced leg of lamb 1 onion grated 1 beaten egg 2 tsp ginger paste 1  tsp garlic paste 2 tsp AM garam masala ½ green chilli chopped salt to taste 2 … Continue reading →

Ingredients 2 tins red kidney beans, drained and thoroughly rinsed (the organic brands tend to have less added salt). 2 tbspns cooking oil 1 large onions 2 garlic cloves 1 small thumb ginger or 1 tspn ginger paste 2 tomatoes, … Continue reading →