Category Archives: meat
This recipe is best if you marinade the chicken for at least 12 hours before cooking. The toasted cashews, cream and honey are the perfect foil to the almost bitter fenugreek leaves.
I love Madhur Jaffrey as her recipes are every bit as good as my mum’s; however, whilst my mum never measures anything, Madhur’s recipes are all quantified – this is good news to a pedantic “cooking by numbers” sort like
I dreamt about this one night and woke up feeling elated. In my dream I imagined a free-range organic chain to rival those poultry death camps so prolific on our every high street. A lot of tandoori chicken recipes use
This is my variation on a Nigel Slater recipe, I managed to get some really good scallops from M&S on the way home from work, but can imagine this working just as well with pan fried chicken breast. A fantastic
I am addicted to the amazing Pate Moi from Flip Dunning’s stall at Borough Market, but no matter how many times I try to guess she refuses to reveal the secret ingredients. I came up for the idea for doing