Tag Archives: spicy

Fatteh with aubergines and tahini yoghurt sauce

Although it doesn’t have the most appealing title, fatteh is a pretty special dish. The Arabic name comes from the crumbled bits of pitta bread that form the middle part of this multi-textured layered concoction. Warm spicy chickpeas beneath crispy bread and cold tangy yoghurt. It’s basically the delicious Middle Eastern chickpea dish balila with […]

Falafel veggie burgers

A giant falafel in the shape of a burger. How excellent is that? What I like about this recipe is that none of the ingredients have to be cooked before adding to the mix – most potato/lentil-based veggie burgers I make need at least a bit of boiling, roasting or wilting. This one is raw […]

Roasted celeriac and potato curry

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 […]

Potato curry with fresh turmeric

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 […]

Smoked mackerel and broad bean kedgeree

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. […]