garlic

Gosht Achar, or lamb curry

May 10, 2009

India and Pakistan are home to some of the world’s best pickles, all types of fruit and vegetables preserved in a fiery mix of spices, citrus juices and oils. The best are little more than sliced chillis with lime, oil, mustard and turmeric. They’ll blow you away. Literally. In Hindi, ‘achar‘ means pickle, and gosht [...]

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Pollo Alla Cacciatora, or Italian Chicken Stew with Chianti

March 2, 2009

Chicken cacciatora is a simple dish that yields impressive results. The preparation of this dish takes minutes, but the magic happens over hours as the chicken marinates in wine, before bubbling away in a low oven. The end result is tender chicken in a deep and savoury sauce rich with wine and tomato. Authentic, rustic [...]

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Chinese five spice pork belly with noodles

February 15, 2009

Pork belly is cheap, robust, easy to cook and very tasty, especially when roasted. The thing to realise about this cut is that the point of cooking it has little to do with the meat and everything to do with the skin. Crackling is the real draw here. To give a roast pork belly an [...]

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Confit duck

November 29, 2008

An old method of preserving meat is to cook it slowly in fat, then leave it so that when the fat sets, the meat is entirely encased in it. Any type of meat can be cooked and preserved in this way, but the method is particularly suited to poultry, and especially to duck. To make [...]

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Moroccan spiced lamb shanks with aubergine

October 18, 2008

Everybody has a couple of cookbooks that are just a little bit more stained and greasy than the rest, books that have seen more distinguished service than all the others on the shelf. I have two – the distinctly unfashionable Delia’s Complete Cookery Course by Delia Smith, which I grew up with and still refer [...]

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