I make absolutely no claim to the Hellenic qualities of this in any way whatsoever. Far from it. “Baigun bortha” is a classic Bengali mash-up of flame-roasted (...)
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 (...)
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 (...)
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 (...)
Panch phoran paneer coconut and roasted pumpkin salad
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When Miss Marmite Lover invited me to host a curry stall at her forthcoming underground food rave, I decided I’d offer dishes that were a little bit different (...)
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 (...)
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 (...)
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 (...)
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 (...)
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 (...)
This is my adaptation of a Delia Smith recipe (as you can see mine looks nothing like hers). Adding sage and cheddar to the pastry really complements the (...)
I needed to use up a frozen seafood selection I’ve had knocking about, so decided to try and put together a sort of paella. I’ve been instructed to make lower (...)
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 (...)
15-21 Ganton Street, London, W1 Cha Cha Moon is the latest offering from Alan Yau, the man behind Yautcha and Hakkasan. I went to Hakkasan just after it had (...)
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 (...)
I am addicted to pickles.From Polish mushrooms to Korean radishes, English onions to German Sauerkraut, if it contains salt and/or vinegar I am usually (...)
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 (...)
Crisp Bitter Melon Bitter Melon, or Karella as it’s called in Bengali is a violently bitter vegetable. To temper this and extract those mouth-puckering enzymes (...)
In his fascinating book “An Edible History Of Humanity” Tom Standage identifies the origins of the Black Death in the lucrative fourteenth century spice trade. (...)
