1. Karam Sethi's Hyderabadi dal

Karam Sethi’s Hyderbadi dal

Serves 2 as a main INGREDIENTS For the dal:  100g masoor dal (split red lentils)  100g chana dal (split gram lentils) 100g toor...
4. Dal Makhni

Alfred Prasad’s dal makhini

Slow-cooked black lentils in the classic North Indian style – the ultimate version of the kind you get many Indian restaurants Serves...
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Thai-style Parma ham spring rolls

Makes 24 rolls INGREDIENTS For the coconut marinade/dipping sauce: 150ml coconut milk zest of 2 limes plus juice from 1 2 tsp sesame...
Frit Mallorqui (c) Anna Colquhouncover

Frit Mallorqui

Traditionally eaten as a breakfast dish during the annual pig slaughter. The fresh liver does not keep well so needs to be eaten on the day, and...
Hot chocolate credit Fiamma Piacentini-Huffcover

Mexican Hot Chocolate

 Serves: 6 INGREDIENTS  3½ oz/100 g dark Mexican chocolate, chopped  6¼ cups (50 fl oz/1.5 liters) milk  1 cinnamon stick...
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St. John rarebit toastie

Serves 4 Chris Gillard says; ‘As Fergus notes, we all love cheesy toast! When we opened our Bakery in Selfridges the hordes spoke, we listened,...
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Roast bone marrow and parsley salad

Serves 4 Chris Gillard says; ‘This is the iconic St John signature dish and the one item that never changes on the menu. The beauty lies both in...