Chinese in origin, kuy teav refers to “cut rice noodles” and features a clear pork broth served with thin rice noodles and a variety of proteins. A bowl is accompanied by lime wedges, coriander, pickled Thai ch ... Read more
This dish is usually made with fish ‘steaks’, aka cutlets, but it is just as good with fillets or whole fish. The type of fish doesn’t really matter either as the luscious, spicy sauce is the thing, so it works ... Read more
Mole comes from the Nahuatl word mol-li, which means salsa or sauce. Many think of mole poblano (or “the chocolate sauce”) as the only kind of mole, but there are hundreds of moles that vary widely in style.
This is my take on the classic Indian dessert of gajar ka halwa – a painstakingly slow-cooked dessert made with grated carrots, spices, ghee and milk. I once tried something similar but with beetroot, which is ... Read more
With more of us choosing to eat less meat or no meat at all, the demand for recipes focused on fish and vegetables is on the up. So, the more inspiration there is out there to help chefs and caterers meet the d ... Read more
We all love a whiskey sour, so why not try this legendary London Cocktail Club twist?! The smoky taste of bacon is paired with the sweetness of maple syrup and lengthened with egg whites. In the USA this is bre ... Read more
This recipe is based on a classic Greek octopus salad. Tender, meaty octopus is nestled upon salad leaves to serve as part of a mezze feast, or with the saffron-roasted potatoes and mayonnaise.
The quintessential Osaka street food, okonomiyaki toppings may vary, but squid and pork belly are popular choices. Using grated nagaimo (Japatnese yam) will make for a fluffy and light batter, or you can buy ok ... Read more
The appearance at the greengrocers of stacks of pale wooden boxes containing clementines is a sure sign that it’s winter and Christmas is coming (if the decorations around the market haven’t already given it aw ... Read more