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Turkish stuffed aubergines

Serves 4 INGREDIENTS 5 aubergines sunflower oil, for frying 2 large onions, thinly sliced 3 green peppers, thinly sliced 6 – 7...
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Créme brúlée

This classic crème brûlée has been taught on the Leiths Diploma for years. You need to start preparing it a day in advance to allow for...
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Anjula’s beetroot curry

Serves 4 INGREDIENTS  4 large fresh beetroot  2 tbsp groundnut oil  ½ tsp mustard seeds  ¼ tsp ajwain (also known as carom...
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Salt cod and scrambled eggs

Serves 6 INGREDIENTS 450g salt cod 7 tbsp olive oil 1½ kg potatoes, peeled and cut into fine matchsticks 1 onion, finely chopped 1...
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Maltose confit duck

Confit-ing is an age-old process for preserving duck legs which can be done days or even weeks in advance and keeps well in its own cooking fat....
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Moo chang chee pickled radish

INGREDIENTS  175g white radish (also known as mooli or daikon), Julienned  4½ tsp Korean apple vinegar or rice wine vinegar  1½ tbsp...
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Korean roasted pork belly bossam

Sharing is a common theme underlying Korean food. Bossam embodies this convivial sentiment - everyone sharing from the same plate, yet creating a...
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Biggest and best bibimbap

Bibimbap is one of my favourite recipes - because I love eating vegetables. I always think twothirds of your plate should be covered with...