These little beauties take about five minutes from fridge to your dinner plate. I should cocoa. It’s so worth the tiny effort of making your own spice mix – you won’t ever want to buy the commercial variety again. TIP I … Read More
Having been up North in Preston where I was fortunate enough to pay a visit to Huntley’s, a most superior shop boasting sashimi grade fish, organic meat, a tantalising selection of cheeses and a host of other goodies, I wondered why … Read More
For some reason people are reluctant to make their own gyoza or Japanese dumplings. They’re actually rather easy – you buy the frozen gyoza skins from a Chinese or Japanese supermarket, put some delicious plump prawn mixture in the middle and half fry, half … Read More
The Exquisite Sashimi Plate I’ve been reliably told that there’s a large Japanese community in Cricklewood, not far from ‘Eat Tokyo’ in Golder’s Green. As I stepped into this unassuming looking restaurant, I noticed the Japanese invasion instantly. Is there … Read More
I had originally wanted to call this “The Sashimi of the North” but my erstwhile editor insisted that the fish was not raw, but soused; I could say, on occasion, the same for her. Those who follow my food journalism … Read More
The puri (or poori) are flat breads made from capati flour, or wholewheat flour. Some recipes use a combination of white and capati flour, and that’s perfectly acceptable. Use half and half if doing so. These take a little practice, … Read More