Master the Art of Cooking Prawns Like a Pro

Master the Art of Cooking Prawns Like a Pro

Juicy, fat and meaty, prawns turn a dreary weeknight meal into a bright feast at lightning speed. They cook in minutes from fresh or defrosted and they tell you when they’re ready by changing colour from translucent grey to beautiful opaque pink. Should I Keep...
Lamb and Sweetcorn Curry

Lamb and Sweetcorn Curry

Vivek Singh’s traditional Rajasthan curry recipe is steeped in nomadic tribe history. Feel free to try sub-in goat for lamb if you’re feeling tribal and can find any… 750g boneless lamb shoulder meat, trimmed and cut into 2,5cm cubes 6 tbs ghee (clarified...
Aubergine and Spicy Tomato Curry

Aubergine and Spicy Tomato Curry

A vegetarian Hindu recipe from Jodhpur in one of India’s northern provinces, Rajasthan, this dish has the classic combination of tomatoes and aubergine that you might know from Italian cooking, but with black onion seeds (familiarly known as Nigella) and chilli it is...

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