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!
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...
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.
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.
Providing a recipe for one of the classic Roman pasta dishes is always fraught with danger...a) because I don't come from Rome and b) I remember cooking for my wife's Great Aunt, who lived in Naples and was always quick to point out when I'd got something wrong! I love the simplicity of this dish and I want to share it, so here goes...
This take on the classic Rendang isn't traditional, but it's really tasty and works perfectly with the remains of your Sunday roast or Christmas bird. Having plenty of left-over roast turkey is one of the bonuses of all that effort you put in on Christmas day.
The whole idea of this udon noodle soup recipe is simplicity - thick noodles in an umami rich broth that's comforting, delicious and surprisingly filling. In fact the eggs and mange tout that I've used here are optional extras. In it's simplest form, this dish can come together in the time it takes to boil a kettle. It's made super easy by using the wonderful Hamadaya ingredients. They are made in the Southern area of Japan, close the Islands largest volcano called Mount Aso.
I make Dal for supper regularly - at least once a month. It's delicious, healthy and so easy, particularly if I'm busy. It takes no time to get this recipe going and after an hour or so when you're ready to stop and eat, it's done. It's also great when you've not had much time for shopping - you just need a few fresh ingredients.
Baba Ganoush is a wonderful smoky aubergine dip from the Middle East - it blows the socks off houmous. I love it with grilled pitta breads but often struggle to find the time to make it, that is until I discovered this new aubergine puree.
Growing up, cauliflower was generally presented to me smothered in cheese sauce and baked in the oven. It's delicious and still is a real family favourite. However, the wonderful nutty flavour that a simple cauliflower develops when roasted is a joy that I didn't discover until a few years ago. Cauliflower is widely available all year round, although they are at their peak in spring and autumn, they are a real workhorse during those drab months when not much seems to be in season.
This recipe, using our Italian Pinsa Romana pizza/flatbreads showcases some of our Middle Eastern ingredients. The flavours go brilliantly together, these flabreads are absolutely delicious and will become a firm favourite on pizza night.
Chilaquiles are a breakfast staple in Mexico. In Oaxaca we tucked into this dish every morning sitting in an exquisite little sunny patio garden surrounded by hummingbirds and bougainvillea. Crispy corn tortilla chips smothered in warm salsa with a variety of toppings .
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