This is another excellent recipe from Jason Atherton’s Gourmet Food for a Fiver. It’s a simple but extremely elegant dish that’s dependent on the quality of the base ingredients. This essentially translates as ‘use the freshest fish possible’. The fish in question is sea bream. Sea bream is widely available in the UK, and it’s [...]
With the temperature outside struggling to reach the heady heights of -2C, the heat and warmth of a good Indian curry has never felt more appropriate. Start with 800g to a kilo of cubed lamb or mutton, preferably off the bone, but if you can cope with the fiddliness of a few bones in your [...]
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 [...]