Pork cooked slowly for a very long time in chilli? Sounds like a good idea, right? Here’s how to do it. You’ll need some dried chillis to start with – two medium anchos and four medium guajillos. Both of these varieties are the work horses of the Mexican kitchen. The ancho has a smokey, mild [...]
It stands to reason that curry goat is best made with goat, but goat meat can prove difficult to find. I scoured nearly every butcher I knew in the hope of finding it, from my normal, trusted shop right through to the tiny halal places in the back streets of Bradford. Nobody had goat. Nobody [...]
Chile Peppers are one of those vegetables (actually berries!) that seem to provoke either unbridled masochism or abject terror. I like a bit of both personally. But like wine (my other passion), there is a breathtaking and intriguing array of varieties as I discovered close up on a recent visit to the annual ‘Chile Fiesta‘ [...]
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 [...]