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.