This version of the classic rogan josh includes ground almonds to both thicken the sauce and give it texture and substance. The curry is made with lamb or mutton shoulder, cut into one inch chunks and browned in hot oil. Before you start to brown the meat, add ten whole cloves, twelve peppercorns, one or [...]
Making cheese has always seemed difficult and outside of my capabilities, something best left to other people who know what they’re doing. Like the French. If you think that, this recipe could change your view. Paneer is a type of Indian cheese that’s used as the protein element of several classic vegetarian dishes from the [...]
An American craft beer classic, Sierra Nevada’s flagship beer is nothing short of an absolute joy. Fruity, spicy, lightly carbonated, with a lovely deep amber colour and a complex character awash with citrus notes and a deep, toasted flavour in the background. It might be available everywhere, but it’s a great beer and a classic [...]
I’ve been doing a lot of nostalgic cooking recently, largely inspired by the Canteen cookbook. This steak and kidney pie is another example. I don’t need to say a great deal about it, except that Canteen’s version of this British classic is a little more polished and more refined than my usual attempts. The secret [...]
Confit rabbit legs, brushed with Dijon mustard, rolled and coated in breadcrumbs then deep fried to produce a tender and crisp result, packed with game flavour.