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.
I have a number of 'go to' noodle sauces - ones that I can throw together really quickly, generally from store cupboard ingredients and this is one of them. Gochujang provides the base for this sauce and also the Korean vibe...
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.
Fregola is a traditional pasta from Sardinia. It's made using Durum wheat semolina that's rolled into small balls and toasted in an oven, giving a nutty flavour and texture. Fregola sits somewhere between giant couscous and Levantine moghrabieh, both are wheat based. Fregola is really versatile - use it in salads, soups and risotto, or pair it with vegetables, meat or seafood.
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.
Hawaij is a Yemeni spice blend with a wonderful sweet, earthy fragrance, it's deeply aromatic without any hot spice and is used to flavour soups and stews. This dish combines lamb with freekeh, a grain that's popular in the Middle East and used in salads and soups. If you haven't cooked with it yet, you're in for a treat - it's low in fat but high in protein and fibre.
Tom Yum Soup is a classic and really popular dish from Thailand - it's nourishing, fragrant and aromatic. We sell Maesri Tom Yum soup paste which means it is super easy to make an authentic soup at home. This paste is packed full of lemongrass, tamarind, red chilli, kaffir lime and galangal.
Making bao buns with turkey leftovers is basically the ultimate turkey sandwich. Soft fluffy steamed buns with rich glazed turkey, sriracha mayo, pickled carrot and fragrant fresh coriander, I'm hungry just thinking about it.
Using mince is a great way to create quick and tasty meals from scratch. Mince is really quick to season - you don't need to marinade it for hours because there is more surface area for your spices to work their magic. Mince is pretty economical too...
It's fairly straightforward making a risotto but there are a few things you can do to take your risotto-making skills to the next level. Your choice of rice is key: Arborio is an obvious choice but in Italy, Carnaroli rice is the king for risotto. It has a higher starch content than Arborio which gives your risotto a creamier finish.
Gyozas are little, half moon shaped dumplings made out of a hot water, wheat flour pastry and stuffed with pork, chicken and vegetables. They are generally steamed before being crisped up in a pan and served with a dipping sauce. We think of Gyozas as being Japanese, in fact they actually originated in China but were adopted by the Japanese as they are soooooo good.
Freekeh is an extremely healthy grain, it's high in fibre with three times as much protein as brown rice and is excellent at promoting good gut health. If you're new to Freekeh, here's is a super healthy simple recipe to try at home.