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Coconut Kitchens’ Goan fish cutlets

  Bring a little Goan influence into our kitchen with Prakash’s fish cutlet recipe. Lightly spiced with ginger and chilli, the dish makes for an original starter idea. The key to getting it right?...
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Churros

`                         Crispy, sugary and a real treat for the tastebuds - try making these churros for a...
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Spicy Nepalese tomato and sesame chutney

Makes plenty INGREDIENTS 2 tbsp sesame seeds 1 tbsp vegetable oil 1 x 400g can chopped tomatoes or 10-15 fresh cherry tomatoes 3-4 hot green chillies (more if you like it very hot) pinch of...
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Stephen Bourcher’s Malay chicken curry

Serves 8  INGREDIENTS 2 whole chickens, cut into 8 pieces 2 tbsp curry powder vegetable oil, to pan-fry 2 large onions 8 cloves garlic 2 tbsp grated ginger 3 tsp mustard seeds...
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Thomasina Miers’ Lebanese lamb wraps

Thomasina Miers: 'This came about after a long day at work, daydreaming of an old recipe I used to cook, a pizza topped with a kick-ass seasoned, minced lamb. I stopped at a butcher’s to buy the meat, but...
Strawberry and cream kulfi

Brindian baked alaskas

Use one of these flavoured kulfis to make a multicultural take on this classic hot-and-cold pud. INGREDIENTS Basic quantities (choose one version from table) 800ml kulfi 3 tbsp jam (if you can’t...
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Mike Tattersall’s quick kulfi

Makes 800ml INGREDIENTS 300ml condensed milk 200ml evaporated milk 300ml double cream METHOD Tip the condensed milk, evaporated milk and double cream into a large bowl and mix to combine...