Category Archives: starters
Bengali style courgette flowers
Tricky, pretty things, courgette flowers. Fiddly to stuff and yet too good to chuck away. I’m a big fan of Helen’s brown shrimp and crab recipe and also this quesadilla one, by Homesick Texan. My mum likes to rake
Bengali style courgette flowers
Tricky, pretty things, courgette flowers. Fiddly to stuff and yet too good to chuck away. I’m a big fan of Helen’s brown shrimp and crab recipe and also this quesadilla one, by Homesick Texan. My mum likes to rake
Panch Phoran Paneer, Coconut and Roasted Pumpkin Salad
When Miss Marmite Lover invited me to host a curry stall at her forthcoming underground food rave, I decided I’d offer dishes that were a little bit different alongside the same old traditional curries. Chaal kumro bhaja is a classic
Panch Phoran Paneer, Coconut and Roasted Pumpkin Salad
When Miss Marmite Lover invited me to host a curry stall at her forthcoming underground food rave, I decided I’d offer dishes that were a little bit different alongside the same old traditional curries. Chaal kumro bhaja is a classic
Potato and Lentil Patties
Mark Hix certainly seems to know his Asian food – I’ve had my eye on the mutton chop curry recipe in his latest cookery book for some time now. I chanced upon his recipe for these lentil and potato cakes
Potato and Lentil Patties
Mark Hix certainly seems to know his Asian food – I’ve had my eye on the mutton chop curry recipe in his latest cookery book for some time now. I chanced upon his recipe for these lentil and potato cakes
Crisp Bitter Melon and Stir-Fried Bengali Greens
Crisp Bitter Melon Bitter Melon, or Karella as it’s called in Bengali is a violently bitter vegetable. To temper this and extract those mouth-puckering enzymes a good long salting is required. Once broken down into paper thin crescents, fried up
Crisp Bitter Melon and Stir-Fried Bengali Greens
Crisp Bitter Melon Bitter Melon, or Karella as it’s called in Bengali is a violently bitter vegetable. To temper this and extract those mouth-puckering enzymes a good long salting is required. Once broken down into paper thin crescents, fried up
Spicy Pickled Cucumbers
I am addicted to pickles.From Polish mushrooms to Korean radishes, English onions to German Sauerkraut, if it contains salt and/or vinegar I am usually overcome by the sort of craving that isn’t sated until the entire jar has been devoured
Spicy Pickled Cucumbers
I am addicted to pickles.From Polish mushrooms to Korean radishes, English onions to German Sauerkraut, if it contains salt and/or vinegar I am usually overcome by the sort of craving that isn’t sated until the entire jar has been devoured
Parmesan Custard with Anchovy Toast
Mmmmm two of my favourite ingredients. I love Rowley Leigh’s column in the FT and I have wanted to visit the Café Anglais for ages, but never seem to have enough money. I’ve read some wonderful things
Parmesan Custard with Anchovy Toast
Mmmmm two of my favourite ingredients. I love Rowley Leigh’s column in the FT and I have wanted to visit the Café Anglais for ages, but never seem to have enough money. I’ve read some wonderful things
Agedashi Tofu
This is my favourite way to eat tofu. Fried until golden and then dipped in a tangy ginger-soy sauce with fresh grated daikon/mooli/Asian radish, it’s really easy to make. You can buy blocks of cotton tofu for around £1.50 in
Agedashi Tofu
This is my favourite way to eat tofu. Fried until golden and then dipped in a tangy ginger-soy sauce with fresh grated daikon/mooli/Asian radish, it’s really easy to make. You can buy blocks of cotton tofu for around £1.50 in
Gastrogeek 