Fried upma-9

Yotam Ottolenghi’s Fried upma with poached egg

Yotam Ottolenghi says, 'The fried upma was a pretty straightforward development of a recipe for the Guardian. I’ll read around a subject I want to experiment with – in this case the humble semolina-based...
Corsican Pie

Corsican pie with courgette flowers

Yotam Ottolengi says, 'The Swiss chard pie is one I developed when cooking in Corsica for my Mediterranean Feasts’ series. It’s a straightforward pie, packed with the best quality local ingredients I...
Tomato and pomegranate salad-2

Yotam Ottolenghi’s Tomato and pomegranate salad

Yotam Ottolenghi says, 'Tomatoes and pomegranates are two of my favourite ingredients but combining them in one salad was a complete revelation. I’m not sure I would have thought to do it but was blown...
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Spiced, steamed crabcakes – Paturee

  Serves 4 INGREDIENTS 200g fresh prawns, peeled and deveined) 200g white crabmeat 1 medium potato, boiled and grated few sprigs curry leaves, chopped small handful coriander,...
pearls_of_wisdom_pickles_2905

Partridge pickle – Teetar Ka Achar

 In autumn, Anirudh Arora serves this game pickle warm at cask-strength whisky dinners. Serves 4 INGREDIENTS 2 boneless partridge with skin (ask your butcher to do it) salt, to taste 200ml...
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Tandoor guinea fowl – Teetari

  Anirudh Arora says, 'This is a recipe traditionally encountered on the road to Punjab.' Serves 4 INGREDIENTS 1 guinea fowl, skin removed 60ml malt vinegar 4g garam masala salt,...