Ras el hanout is a splendid spice mix and works beautifully with chicken. Serve with basmati rice and a glass of Greco di Tufo. Serves 4 8 skinless and boneless chicken thighs, cut into bite size pieces 8 tbs Greek yogurt 1 … Read More
I was fortunate enough, years ago to be the runner up in the Morphy Richards home cook of the year competition. As I was revisiting these meatballs today in the café, I thought I’d make some subtle changes to the … Read More
This is a lovely accompaniment to just about any Indian dish. The unmistakable aroma of fresh coriander hits you like a train and it’s incredibly easy to produce. Tip Please use the stalks as well. They are highly perfumed. You … Read More
This is a lovely, simple dessert sauce to pour over a chocolate fondant cake or a panna cotta. It’s a doddle to produce and is so far superior to the shop bought gunk that’s on offer at most supermarkets. TIP … Read More
My brother first made this very simple salad years ago and it’s now a regular feature. Serves 6 1 large Spanish onion 2 birds eye chilies a handful of coriander leaves 3 tbs of extra virgin olive oil 2 tsp lemon … Read More
The very gracious manager of Antipliler on Green Lanes gave me the method for making this. Serves 4 1 pack of halloumi 4 tbs double cream boiling water 1/2 roasted red pepper, skinned 1/2 roasted green pepper, skinned a few … Read More
What a difference a sauce can make to pep up a steak or a piece of chicken and there’s nothing simpler than shoving everything into a food processor and voila, thirty seconds later you have a shiny, bright green thing … Read More
This sauce is not for the faint hearted. I like to serve it with cucumber raita, onion salad and some poppadoms. Although it originates from the Far East, I’ve given it an Indian twist. It goes beautifully as a dipping … Read More