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Ashok Pillai’s Kozhi Nirachathu

Serves 4 INGREDIENTS 1 chicken (900g-1kg) 1 tsp chilli powder 1 tsp ground coriander ½ tsp ground turmeric salt, to taste 50g channa dal 100g onion, sliced 10g pureéd green...
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Tanoreen Green Salad

While the humble pomegranate has had its moment in the spotlight as the fruit wunderkind of moment, it’s never been far from reach for those that know its talent for enlivening a wide array of Lebanese and...
Teriyaki Chilli Wings

Fowl mouths’ teriyaki chicken wings

Serves 4 as a starter INGREDIENTS 20 chicken wings For the marinade: 100ml soy sauce 100ml mirin (Japanese sweet rice wine) 3-6 dried chillies, depending on heat preference, crushed 1...
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Pop-up Barbados’ pickled octupus

Serves many as part of a tapas spread and stores well. INGREDIENTS 3 fresh medium-sized octopuses ½  large bunch fresh parsley 1 cucumber 4 limes sea salt 2 scotch bonnet...
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Sorrel

Boom Burger’s signature cocktail, a take on a traditional sorrel drink with rum... Makes two litres. INGREDIENTS For the sorrel drink: 2 l water 2-inch piece ginger, chopped 1lb sorrel...
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Roasted treacle toffee bananas

Serves 6 INGREDIENTS  50g unsalted butter, softened 50g dark muscovado sugar 1 tsp vanilla extract 6 bananas clotted cream or vanilla ice cream, to serve METHOD Mix together the...
Dev Biswal's creme brulee

Rose and vanilla crème brûlée

Serves 6 INGREDIENTS 325ml double cream 50g granulated sugar 75ml concentrated rose syrup 1 tsp fresh vanilla pod 1 egg 3 egg yolks 50g demerara sugar Method Preheat the oven to...
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Thomasina Miers’ chilli tales

Thomasina Miers is a lady of many talents: not content with Wahaca, her forward-thinking Mexican restaurants, or her slew of cookery books and television programmes that have earned their keep in the favour of...