Salt Smart, Pepper Wisely: The Home Cook’s Flavour Guide
For many home cooks seasoning is often rushed or left to the last minute. But with just a bit more attention to when and how we add salt and pepper, we can transform simple meals into something much more satisfying.
Spice It Up: A Quick Guide to Buying, Storing and Cooking with Spices
Whether you’re dipping a toe into new spice territory or deep-diving into your pantry’s potential, spices are here to help you cook with more confidence, creativity, and joy.
Aromatic Syrian Chicken
A warming comforting dish with plenty of flavour built in. I like to serve this with rice or cous cous and a fresh herby garnish, with chilli on the side for those who wish to partake.
Ginger Turmeric Paste
I developed this recipe in order to recreate a rice dish I regularly ate at an organic cafe I worked at. The chef shared his turmeric paste recipe with me and I duly misplaced it.
Roasted Cauliflower with Panch Phoron
Panch Phoron is a blend of five Indian spices typically consisting of equal parts cumin/jeera, fennel/sauf, fenugreek/methi, nigella/kalonji, and wild celery seed/radhuni.
Spiced Nuts
These spiced nuts are delicious with a beer or a gin and tonic. They are also great tossed through salads or anywhere you need some flavour and crunch.
Piccalilli
I’m always banging on about how recipes are just templates. I subbed in brown onion, cauliflower and broccolini stalks because it was what I had in the house.
Beetroot Ginger Relish
My many-years old recipe card has the notation ‘triple at least!’ written boldly next to the ingredients. Who am I disagree?