Recipes

Starters and mains

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

  • Mangalorean chicken curry

    Mangalorean chicken curry

    To make the spice blend, in a non-stick frying pan over a low heat, dry-roast the whole spices and chillies for 1-2 minutes until aromatic and turning in colour. Pour into a spice grinder and grind until fine. Put the grated coconut in the frying pan and dry-roast over a medium heat until it has turned golden. Place in a...read more

  • Amritsari chana masala

    Amritsari chana masala

    In a large saucepan, heat the oil and add the onion and a little salt then cook until it has browned on the edges. Meanwhile, blend the tomatoes with a little water until they are smooth. Add the ginger and garlic to the cooked onion and sauté for 1 minute or until they are just colouring. Add the ground turmeric, cumin,...read more

  • Keralan banana leaf-wrapped fish

    Keralan banana leaf-wrapped fish

    Mix together all the marinade ingredients. Season well and add the black pepper. Add the fish (if using whole fish, slash it deeply on each side first) and leave to marinate for 30-60 minutes. To make the masala paste, heat the oil in a non-stick frying pan. Add the mustard and cumin seeds and once they start to pop, add...read more

  • Beetroot and ruby chard thoran

    Beetroot and ruby chard thoran

    Heat the oil in a non-stick saucepan over a medium heat. Add the mustard seeds, lentils and dried chillies and reduce the heat. Once the popping of the mustard seeds starts to subside and the lentils have turned a light golden colour, add the curry leaves. Follow 5 seconds later with the chopped beetroot and some salt. Stir well for a...read more

  • Thai-style papaya and carrot salad

    Thai-style papaya and carrot salad

    To make the dressing, dissolve the sugar in the fish sauce and lemon juice. Add the chopped garlic and chilli. Taste and season with a little sea salt if necessary. Peel the papaya and carrots and shred lengthways using a julienne peeler. Pour over the dressing and scatter with coriander leaves to serve. For a less sweet sauce, replace half...read more

  • Courgette spaghetti with prawns and garlic

    Courgette spaghetti with prawns and garlic

    Mix together 2 tablespoons of the olive oil, 1 finely chopped garlic clove, the lemon zest, a pinch of Espelette pepper and some sea salt. Pour over the prawns and leave them to marinate for 10 minutes. Meanwhile, shred the courgettes using a julienne peeler or a spiraliser. Heat 2 tablespoons of olive oil in a frying pan. Sauté the courgette spaghetti with the...read more

  • Coleslaw with maple syrup and cranberries

    Coleslaw with maple syrup and cranberries

    Using a mandolin, shred the cabbage as finely as possible. Peel the carrots, then shred them using a julienne peeler or spiraliser. Slice the spring onions finely and set aside the green parts. To make the vinaigrette, mix the cider vinegar, oil and maple syrup together in a small bowl. Season with sea salt and black pepper. Put all the...read more

  • Chicory and pear with Roquefort

    Chicory and pear with Roquefort

    To make the vinaigrette, mix the oil and sherry vinegar together in a small bowl. Season with sea salt and black pepper and set aside. Cut each chicory head into quarters lengthways, then slice into long ribbons using the mandolin. Slice the pear into thin strips using a julienne peeler fitted with a wide blade. Crumble the Roquefort into small...read more

  • Figs with whipped feta

    Figs with whipped feta

    Using an electric mixer, whisk the feta until smooth, add the Greek yoghurt and stir to combine. Toast the bread, then spread each slice with the whipped feta. Top with the sliced figs and pomegranate seeds then finish with a scattering of pistachios and a drizzle of the honey....read more

  • Turmeric walnuts and chicory salad

    Turmeric walnuts and chicory salad

    Preheat the oven to 180C/350F/ Gas 4. Put the honey, turmeric, chilli flakes and salt in a small bowl and whisk to combine. You should have a thick paste; add a little water to loosen if necessary. Add the walnuts and stir to coat. Spread the mixture on a lined baking tray and roast in the oven for 15-20 minutes...read more

  • Goat’s cheese and beetroot tart

    Goat’s cheese and beetroot tart

    To make the base, mix together all the ingredients in a bowl. Line the tart tin with baking paper. Starting from the centre, press the mixture evenly into the base and sides of the tin. Prick with a fork then place in the fridge to chill for 30 minutes. Meanwhile, preheat the oven to 180C/350F/Gas 4 and place a baking...read more

  • Hot-smoked salmon and spelt salad

    Hot-smoked salmon and spelt salad

    Blanch the courgette spaghetti and asparagus in boiling water for about 5 minutes, until it’s soft but still has a bit of bite, then remove and run under cold water. To make the dip, mix the yoghurt, lemon zest and mint in a small bowl then season with some sea salt and black pepper. To serve, arrange the pea shoots,...read more

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