Sauces and accompaniments

Inspired dishes that cater for every course and every cuisine...

  • Preserved lemons, peppercorns with ginger and garlic

    Preserved lemons, peppercorns with ginger and garlic

    Place the lemons, garlic, ginger and peppercorns in a large bowl and cover with the turmeric, chilli powder (if using) salt and sugar. Using your hands, rub in the spices, making sure everything is coated. Transfer the mixture to a sterilised jar with a tight-fitting lid. Place the jar in direct sunlight for 6-8 days, making sure to shake more

  • Whole spice, crispy onion and lentil rice

    Whole spice, crispy onion and lentil rice

    In a medium saucepan with a lid, mix together the puy lentils, stock, black cardamom, nutmeg, cinnamon stick, cloves and turmeric and bring to the boil. Gently stir once then cover with a lid and reduce the heat to low. Simmer for 20-25 minutes until the lentils are al dente. Once cooked, stir in the grated ginger and ghee more

  • Stuffed okra

    Stuffed okra

    Wash and dry the okra. Remove the stalks, then cut down the middle of each one from top to tail without cutting all the way through. For the masala paste, mix the chilli flakes, ground coriander, ground cumin, pomegranate seed powder (if using), turmeric, desiccated coconut, lemon juice and ¼ teaspoon salt into a paste. Using a teaspoon, stuff each more

  • Braised red cabbage

    Braised red cabbage

    Put all the ingredients into a large, heavy-based pan or flameproof casserole with a lid. Add a splash of water and bring to a simmer. Reduce the heat as low as possible and cook, covered, for 1-1½ hours until the cabbage is really tender, stirring occasionally. Season with salt and pepper and serve on its own or as a more

  • Blackcurrant and rose geranium conserve

    Blackcurrant and rose geranium conserve

    This is lovely served on scones smeared with lots of butter. Place the conserve into sterilised jars. Simply sit the jars in a sink and pour boiling water into them and leave for 15 minutes. Tip out the water and put them in a low oven to dry. Fill while the jars and the conserve are still quite hot. Put more

  • Quince jelly

    Quince jelly

    Wash the quince and fill a jam pan with a few litres of water. Peel the quince one at a time and cut in half, then into 2cm pieces (without removing the cores and pips as pectin is held in the skin too). Put them straight into the pan, along with the peel, so they don’t discolour. Add more

  • Strawberry and saffron jam

    Strawberry and saffron jam

    Grind the saffron strands to a powder using a pestle and mortar. Set aside. Put the strawberries and lemon juice into a large saucepan and place over a low heat until the strawberries soften. Simmer gently, uncovered, for about 20 minutes until really pulpy. Carefully remove about one third of the strawberries using a slotted spoon. Set aside. Add the more

  • Herb-infused honey pots

    Herb-infused honey pots

    These make perfect summer gifts. Flavour a mild honey such as acacia or sunflower honey with your favourite herbs and flavourings such as those below. Other flavours, including fennel flowers, chilli and even shaved truffle can be used. Sterilise your jars before you start, and towel dry. Place the lavender in one jar, the rose petals in another and more

  • Kimchi


    Put the cabbage in a big bowl and sprinkle the salt in-between the cabbage leaves. Cover and keep in the fridge overnight. The next day, remove the cabbage from the fridge and drain it well. Combine the rice flour and 335ml of water in a small pot, whisk until smooth, then set the pot over medium-low heat. Cook, whisking constantly, more

  • Thai tomato jam

    Thai tomato jam

    In a food processor, blend together the tomatoes, chilli, garlic, ginger and lime leaves to a purée. Place the resulting purée in a heavy-based saucepan or pot set over a medium heat. Mix in the fish sauce, both sugars and the pounded lemongrass stalk. Bring the jam to the boil, stirring all the time. Reduce the heat more

  • Tomato vanilla jam

    Tomato vanilla jam

    Begin by scalding the tomatoes. Roughly chop them, reserving any juices. Put the chopped tomatoes with their juices in a large mixing bowl with the jam sugar, lemon juice and vanilla pod. Cover and set aside to macerate for 2 hours. Meanwhile, place two small side plates in the fridge to use for the setting test. Transfer the mixture to more

  • Cherry and rose petal jam

    Cherry and rose petal jam

    Serve with scones and clotted cream. The jam will keep for six months in a cool dark place but, once opened, store in the fridge. Pit the cherries, then wrap the stones in muslin and tie them into a bag. Put the cherries in a large bowl with the stones. Pour over the sugar and leave overnight. Tip the cherries, more

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