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mexicancooking
AZTEC CHICKEN CASSEROLE
This casserole is essentially a Mexican lasagna made with tortillas rather than pasta. In this version, I’ve layered crunchy corn and poblano peppers…
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chinesecooking
STEAMED AUBERGINE WITH SPRING ONION AND GARLIC DRESSING
Recipe testing for me is always slightly intimidating as it is a true test of your ability to understand chemistry, flavour pairings and time manage…
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chinesecooking
CLASSIC SWEET AND SOUR PORK
In the old days (way before the internet), sweet-and-sour was not red in colour at all, as it was predominantly made up of vinegar, sugar and dark so…
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moroccancooking
The Secrets Of Morocco Tagines
Colourful, decorative, scented and a feast for the senses – the food of Morocco reflects a fascinating mix of the cultures that have left their m…
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moroccancooking
Seven-Vegetable Couscous
I first tasted this celebratory dish in a stunning riad in Fez. My hostess Souad had invited me to join her family for their traditional Friday m…
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italiancooking
Spicy calabrian shrimp
My version of a shrimp cocktail has a lot more kick than the steak-house standard, thanks to Calabrian chile paste. I use this spicy condiment in …
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moroccancooking
Chicken, Preserved Lemon & Olive Salad
Chicken tagine with preserved lemons and olives is one of the most well-known dishes from Morocco. With the recipe so readily available, I felt it…
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