Another year, another excuse to rustle up a garam masala. This year, a heavy lean on the aniseed flavours: star anise, cinnamon, chillis, coriander seeds, cumin seeds, black peppercorns, bay leaves, a whole nutmeg all roasted in a low oven until aromatic. Blitz to dust.
Read morePeppers (bell peppers to our American cousins, and capsicums to many areas of the world) are one of my absolute favourite things in food. Left beside the salad cart with a tray of sliced peppers and a creamy mayonnaise or ranch dressing I will soon be left holding an empty bowl. It’s the freshness, the sweetness and crunchy texture I […]
Read moreIt may be a touch early in the year for this dish but I got a real craving for this earthy yet refreshing combination. The citrussy crackle of coriander with the deep earthiness of cumin can’t be beat when matched with a full-on red meat like this rump steak. Couple it with a refreshing and zingy salad and you’ve got […]
Read moreThe irrepressible Ken Hom popped up on Saturday Kitchen this week to show off a dish for Chinese New Year. He made a platter of crispy noodles topped with velveteen chicken in a savoury sauce. Three of us saw it being made and we immediately decided that it was what we were having for Sunday lunch. My only change was […]
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