Here’s a basic vegetarian curry that doesn’t require a great deal of effort. Roasting the vegetables separately means they’re guaranteed to be cooked through when you’re ready to serve – there’s nothing worse than preparing to dish up a curry only to find that the spuds still haven’t started to break up properly in the […]
Author Archives: martin
You’ll need a food processor to make these firm, juicy, fragrant little bites. Simply blitz all the ingredients together and cook for less than two minutes to make a delicious starter / snack / party food.
Sweet shellfish in spiced butter is a winning combination. This recipe is best with proper Morecambe Bay brown shrimps, which seem to be readily available at all of my local supermarkets even though I live nowhere near Morecambe. Crayfish make an excellent substitute.
This classic Portuguese dish traditionally uses salt cod, which is pretty hard to get hold of in the UK. Generic ‘salt fish’ makes an acceptable substitute, and I’ve added a coating of panko breadcrumbs for maximum crispiness. You can make these any size you like – bigger for a main meal or smaller for tapas-style […]
Here’s a nice accompaniment to make while your curry is cooking. This recipe delivers hot, fluffy naan breads, cooked on the stovetop in a matter of minutes (plus however long it takes your breadmaker to run its dough cycle).
This fragrant rice dish is excellent with a nice vegetable curry. I guess it’s a bit like a biryani, but apparently a proper biryani has the rice cooked separately to the other ingredients, whereas this is all done at once, so I’m not sure what it should be called. Regardless of authenticity, it’s delicious and […]
I made this curry using fresh turmeric, an ingredient I’d been meaning to try for some time. Widely available at Thai, Chinese and Indian stores, it looks like small, orangey pieces of ginger root, and I can confirm that it’s every bit as fabulously delicious as I had hoped. Thanks, probably, to fresh turmeric, this […]
Kippers are greatly underappreciated in cooking. They’re generally served whole, saving the cook the hassle of removing about 50,000 hairlike forked bones. I’d say the effort is worth it, though, because a de-boned kipper is the most intensely flavoured smoked fish for careful use in fish pies, soups or these excellent fishcakes. You need proper […]
This is a great way to cook aubergine, either under a red hot grill or, preferably, on a barbecue. It’s rich and quite filling – half an aubergine per person is probably plenty. The chermoula herb paste also goes well with fish, should you happen to have any left over.
This is a really luxurious and expensive starter. Since scallops are pretty amazing on their own, they don’t need much doing to them. I serve them with a fresh herb salsa verde, which is the perfect complement to the natural sweetness of the shellfish. And don’t cut the orange ‘coral’ off the scallops before cooking […]