The Kebab Club was set up by a husband-and-wife team who are on a mission to bring authentic Turkish flavours to foodie cooks in the UK. Here we've tried out their Chicken Shish Marinade along with their hot sauce and garlic sauce.....the full kebab shop experience!
Fabada hails from the Asturias region of Northern Spain and is the most heavenly combination of butter beans with pork, smoked chorizo, smoked black pudding and pancetta, cooked in chicken stock with plenty of garlic, onion and a touch of saffron. It's a bit like Spain's answer to Cassoulet and the perfect antidote to cold, wet weather.
An Indonesian street food classic and one of the tastiest dishes on the planet. Chunks of beef gently simmered in coconut milk with lemongrass, galangal, cardamom, cinnamon and lime leaves, the flavour combination is sensational. Unlike many other 'wet' curries, Rendang is cooked until most of the liquid has reduced, concentrating the flavours and making it super tasty.
These addictively savoury noodles, laced with fiery chilli oil and fragrant, mouth-numbing Sichuan peppercorns do require a reasonably well stocked Chinese larder, but are relatively straight forward to make and will quite possibly become a regular on your weekly menu.
This simple vegan recipe packs so much flavour - you'll never want to cook aubergines any other way. This is a classic Japanese dish known as Nasu Dengaku and it's incredibly easy to make. Serve this with some sticky Japanese rice, spring onions, a few pickles and a sprinkling of Japanese seven spice...
This is a real store cupboard classic. It really tastes great and is well worth trying - particularly if you're a peanut butter lover. The broth takes a little time, but it's easily possible to bring this together in around one hour.
This recipe is incredibly delicious and takes less than an hour to bring together. It's got everything a good ramen should have - umami broth, great noodles and toppings with a variety of textures....it's so good, you will feel like you are eating out.
I absolutely adore this salad, it's vibrant, fresh and combines all the bold flavours of Thai cuisine. The tasty seared beef elevates this dish to a main course balanced by light noodles, crunchy vegetables, fragrant herbs and umami rich dressing.
This authentic Malaysian Laksa is such an iconic dish - a rich, fragrant broth with lots of spice, noodles and deeply satisfying flavours. Whilst there are lots of regional variations, the base generally uses plenty of garlic, ginger, galangal, lemongrass, chilli and dried shrimps (belacan), this latter gives the soup that distinct and intense prawn undertone.
Making a good burger is a real craft. I have to say this as I wrote the recipe, but this burger was AWESOME - everything that a great burger should be and with very little fuss. There are three things that you have to get right for your burger to taste sublime.
Come on foodies... UP YOUR BURGER GAME! Our great friend Ping Coombes gave me this awesome burger recipe which incorporates our fabulous Jimmy's Satay sauce. The secret lies in good quality beef...
Shawarma is up there as one of my favourites, it's so tasty and the hands down winner over the Turkish Doner or the Greek Gyros. Although it's traditionally cooked on a large skewer, rotisserie style, it's easily possible to recreate this fantastic street food classic at home.
Not everyone knows that Spain has a huge cider-drinking culture, but in the Northern region of Asturias there are plenty of apple orchards and sidra is a really popular drink. In the bars of Asturias, the waiters pour cider with a flourish - holding the cider bottle with one hand, a couple of feet above their heads, and pouring it into special glasses that are held below their waists with the other hand. This takes a fair bit of practice and unless you're happy to mop the floor up afterwards, not recommended to try at home!
The beauty of making a paella - NO STIRRING! Get it on and go and do something else, the results are stunning. There are so many variations of this Catalan classic and (just like a risotto) there are so many different ingredients that you can use. When by the coast, fish and shellfish rule, the further inland, chicken, rabbit, sausage are the key. To make a good paella, there are a few things that you need to get right, the rest will take care of itself.
This taco recipe is just about the quickest and simplest way to enjoy super tasty, authentic tasting Mexican tacos. Everything comes together in less than 20 minutes. Shrimp tacos or Tacos de Camaron as they are called in Mexico, require very little preparation
Eating seafood with pasta always makes me think I'm on holiday, it's a fantastic combination particularly with this delicious egg fettuccine. It's really worth trading up for dried egg pasta... compared to Durum wheat pasta, dried egg pasta has a much richer flavour with a lovely silky texture.
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