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).
Category Archives: recipes
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 […]
This is one of the simplest breads you can make. You don’t even need to measure anything out accurately – just scoop up the ingredients in a mug, mix them into a rough batter, and bake. It’s brilliant with a nice veggie chilli, and you can customise it to your taste by adding a spoonful […]
When I started looking for recipes for this famous, yet (to Brits like me) mysterious, Creole dish, I was amazed at just how complicated most people seem to think it is. Take the rather ambiguous ‘roux’ base, for example. Even if you can figure out what it is, there are dozens of different methods for […]
Shelling broad beans isn’t one of my favourite tasks. Unfortunately this variation on the classic Empire breakfast of curried smoked fish requires that you go a step further and actually remove each individual bean from its outer skin. The skin would give an unwelcome bitter note to the dish, so it mustn’t be left on. […]
This one-pot dish is basically a spicy casserole that requires a minimal amount of cooking liquid. The conical tagine lid seems to generate its own microclimate in the oven, so you can cook a lot of ingredients in what seems like a tiny amount of stock, and it won’t boil dry – in fact it […]