My first thought on encountering this truly unique dish, which is one of Bhutan’s national favourites, was a crazy spicy fondue! The perfect comfort food for the cooler months and keep it spicy, as it should be. You can garnish it with chopped spring onion (scallion) and more fresh chilli [...]

“Dad’s tasty pumpkin curry was a family favourite, if a little unorthodox. The original recipe calls for ground mustard seeds but he always used a tablespoon of mustard and this became the way I made it as well, as it makes the one pot dish rich, healthy and delicious.” This [...]

This fragrant vegan curry is so good for you and contains no oil at all.  The added boost of dry roasted coconut gives the curry a wonderful “cooked on the open fire” taste and is also a thickening agent.

PAKORA VEGETABLE & CHICKPEA FRITTERS REGION: Pakistan, India, Bangladesh, Nepal Across the subcontinent it is common to hear or smell something sizzling in oil by the side of the road, usually at a bus stop or somewhere busy, where the vendor will skilfully scoop up a little bit of batter, [...]

The humble samosa is enjoyed all over the subcontinent in many different forms, and loved by all, but what it says to me is how close all these cultures are. If you don’t want to make the pastry, you can use 4 sheets of frozen shortcrust pastry and cut the [...]

There is nothing quite like a casserole or hot pot to warm you on cold winter nights. In Persia (Iran), a khoresht is a casserole and usually contains beef, but I have found it is beautiful simply made with vegetables. Carrots are regularly used, as are plums and even quinces, [...]

Begun bhaja is a traditional Bengali dish in which delicately spiced slices of eggplant are fried until crisp, and usually served as a side dish with a simple, homely meal. Here it is served with a lovely fresh salad.

I was honoured to have my Snake Bean Curry recipe appear in the Australian Gourmet Traveller. This is such a tasty curry and, as far as I am concerned, the best way to deal with the unusual flavour of snake beans. When selecting snake beans, choose ones that are nice [...]

The cashew nut is amazing. It comes from one of very few plants where the seed grows outside the fruit. When ripe the cashew apple is an exotic-flavoured delicate little bell. Connected to the bottom of this red or yellow bell is the cashew nut, wrapped in a skin and [...]

Deep pink in colour and retaining that unique beetroot flavour, this curry makes a stunning addition to a selection of curries. There is an urban myth that says that beetroot leaves are poisonous, well I have been making beetroot curry for years and I always incorporate the stems and leaves.