The flavours going on in this bao bun are extraordinary. It has everything that a good bao bun should have - a deeply savoury, umami rich centrepiece, sharp pickles for good contrast, a creamy hot mayo, salty sweet roasted peanuts and fragrant herbs all wrapped up in a soft, fluffy warm bun.....I could live on these!
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 essence of the dish is extremely thinly sliced strips of beef that are simmered in a flavourful broth, served over rice and topped with pickled ginger, spring onions, shichimi togarashi and often a soft cooked egg. It's utterly delicious and super simple to make.The bonus is that once sliced, a single 8oz steak is enough for two people.
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.
Malaysia is a melting pot of Asian cuisines and their famous chicken curry - Kari Ayam - has a strong Indian influence, but with the addition of lemongrass and coconut milk you get a unique fragrant curry vibe.
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.
I can't decide which is my favourite... risotto or paella? They are cooked quite differently and both are fantastic when made well. Whilst working on this recipe, I do think that perhaps paella might just get my vote, with it's bold, upfront flavours. This is seriously tasty comfort food. It's also a 'one pan wonder' and the bonus... no stirring!
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.
It's hard to find authentic confit in the supermarkets here so I was so excited to discover this version, made in Ireland and in vacuum sealed packs with a good long shelf life. It's stunning quality and just as good as any confit you'll find in France.
This lentil recipe came from a chef friend who used to work at The Tate, he said it's one of those recipes you'll go back to time and time again. However, there's good news and bad news....
This recipe is like a beef stew with the added benefit that it all comes together in less than 10 minutes (with about 20 minutes of prep time). To save time and money use beef mince instead of sirloin.
Kung Pao Chicken - sometimes called Gong Boa - is a really simple stir fry recipe that's full of rich umami flavours spiked with the holy trinity of Chinese ingredients - chilli, ginger and garlic - seasoned with mouth-tingling Sichuan pepper and soy sauce. It's a classic for good reason - dark, sticky, sweet and sour and really tasty, quick and easy to make.
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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