Lobster and chard coconut curry with lemon cumin grains
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Without going into too much horrific detail, I’ve been sleep training our 7 month old on my own, my husband has been away a LOT and in short it’s been (...)
I hope you haven’t succumbed to one of the many many vile lurgies that seem to be doing the rounds at the moment. Speaking as someone who rarely gets so much (...)
My friend Rosie is a bit of a genius. She recently made the most fantastic rainbow shaped carrot cake for her daughter’s 3rd birthday. A cake which managed to (...)
Happy Holidays! Quite unexpectedly we’ve had the best one ever here at Sabur-Cross inc. It was of course mainly dictated by our tiny overlords, but for the (...)
Scallops with curried celeriac remoulade and cauliflower crisps
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I have to be honest, nibbles and canapes weren’t really much of a feature on my list of Christmas things-to-do this year. This is because I don’t really have (...)
Like many people I spent several years upon graduating in a variety of tedious jobs for various companies where I was frequently told that if I worked hard (...)
It’s venison season, don’t you know (I even spotted some in my local Sainsbury’s). I can think of no finer recipe than this rich,comforting curry. If you (...)
As someone who prefers to eat, I’m truly rubbish when it comes to the whole “grow your own” thing (I’m speaking here as someone who’s successfully massacred (...)
As you can see, I’ve had my hands pretty full recently… This curry from the wonderful Prashad cookbook has become an absolute life saver – I find myself (...)
Makdous baby aubergines with walnuts, chili and garlic
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If like me, you’re a bit of a pickle fanatic, you will adore makdous. Baby aubergines stuffed with a mixture of walnuts, chilli, pepper and garlic, pickled in (...)
salty, sweet, creamy and deeply umami – miso caramel is nothing new, but it does taste shockingly good poured hot over cold vanilla ice cream and topped with (...)
Broad bean, orzo and preserved lemon salad with brazil nut pesto
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The taste of purest summer (even if it is a bit schizo and drizzly out there). Especially good with a bit of grilled dsalmon on the side. Lunch box leftovers (...)
Justin Gellatly is the genius behind those doughnuts from St John’s bakery. I was lucky enough to take part in one of his baking classes at the bread ahead (...)
Like most Bengali kids, I grew up wolfing down bowls of kitchuri. I didn’t really care about the wonderful vitamins and protein involved, just those delicious (...)
A deeply refreshing way to combat all this humidity and super easy to make. Don’t expect any big, bolshy in your face flavours, this is all subtlety and (...)
So here we are, back from holiday. Back from the first time abroad in about 3 years, browner, more chilled, slightly stupefied after the flight from hell and (...)
Hola! It’s me, baking a chocolate stout cake in my first video for Stork. If you’ve got muscovado sugar I urge you to use that instead of caster – it really (...)
Whenever I find myself feeling “homesick” for Japan and Japanese food, it’s not the niku jagas and shabu shabu’s I crave (although they do have their place) (...)
Behold the traditional creamy Bengali aloo saag pie. Made by countless generations of Bengalis before me and whole lines of master bakers before them, passed (...)
Whenever I’m faced with a glut of tomatoes all I can think of is making a traditional Bengali bortha or a proper, garlicky roasted tomato salad. Here I’ve (...)
Fresh, green and positively bursting with the joys of spring – behold the spring green pakora. A fantastic way of using up any manky old greens that need bit (...)
This is the stuff I grew up on. It never fails to surprise me how the humble combination of pulses, spice and veg can be so moreish. I find myself turning to (...)
