Tasty food from around the globe to cook at home.
- RECIPE Oyakodon Donburi
Oyakodon – literally ‘mother and child’ – is a hug in a bowl. Simmered chicken and egg served over rice, here’s our recipe for oyakodon. Continue reading - Zero Waste Recipes Before Your Holiday
Whenever are off on a trip we try to make sure we have used up all the perishable food before we leave. Here are some zero waste recipes for before your hols. Continue reading - RECIPE: Vegetable Biryani Tamil Nadu Style
A vegetable biryani from Tamil Nadu is a hearty and tasty dish that can accompany a curry or be eaten as a main course. Here’s a delicious recipe. Continue reading - RECIPE: Vegan Wild Garlic Pesto
Spring is a great time of year to go foraging in the English countryside. We have a fabulous recipe for a vegan wild garlic pesto Continue reading - Recipe: Venetian Pasta Sauce
A cheap and simple to make pasta sauce from Venice. Continue reading - RECIPE: Biryani Raita Recipe
Raita is a yoghurt based accompaniment to many Indian recipes. This biryani raita recipe is both easy to make, incredibly versatile and really delicious. Continue reading - RECIPE: How to Make Costa Rica’s Gallo Pinto
Gallo pinto is Costa Rica’s national dish. It’s hearty and delicious – here’s a recipe. Continue reading - Recipe: Japanese Simmered Pork Belly – Buta no Kakuni
Buta no kakuni is a rich, indulgent dish made from pork belly – it’s sweet, sticky and scrumptious. Here’s our Japanese simmered pork belly recipe. Continue reading - RECIPE: How to Make Umeboshi
Have you tried umeboshi – Japanese pickled plums? You can make them at home. Continue reading - Recipe: Shopska Salad
Shopska salad is a popular dish in Bulgaria – its colours of red, green and white match the Bulgarian flag. Here’s our shopska salad recipe. Continue reading - RECIPE: Salmorejo
Salmorejo is a cold tomato soup, originating from Andalusia. We first tried it in Seville and loved it. Here’s our recipe for salmorejo. Continue reading - RECIPE: Japanese Fried Chicken Karaage
Japanese fried chicken – karaage – is a real treat. It’s delicious and simple to make. Here’s our recipe for the very best JFC. Continue reading - RECIPE: How To Make Wild Garlic Pesto
We love to go foraging in the English countryside. Wild garlic is abundant and we have a fantastic recipe for wild garlic pesto. Continue reading - RECIPE: How to Make Stinging Nettle Hummus
Stinging nettles may cause some pain if you brush past them on a walk but they are actually edible. Here’s a stinging nettle hummus recipe. Continue reading - RECIPE: How To Make Kimchi
Kimchi is a fundamental part of society in Korea. It is Korea’s national dish and is usually eaten with most meals there. In fact, kimchi making has been assigned as a UNESCO cultural heritage and even has its own day – 22nd November. Kimchi is great fun to make and we have a recipe for how to make kimchi. It isn’t a traditional Korean style but it’s easy to make, is ready very quickly and we reckon it’s much more delicious than shop-bought. We first tried kimchi over 20 years ago and it was love at first bite – sour, … Continue reading - RECIPE: How to Make Vietnamese Spring Rolls
How to make Vietnamese Spring Rolls Summer Rolls Vietnamese cuisine is amongst the most delicious in the world. It is also amongst the prettiest. We have a Vietnamese spring roll recipe. While most people think of spring rolls as being deep-fried, gỏi cuốn are actually served cold – at room temperature. In Western countries they are referred to as spring rolls, salad rolls or even summer rolls. They have slightly different names depending on the region of Vietnam: they are gỏi cuốn, meaning salad rolls in the south and nem cuốn in the north. Apparently they are called “rice paper” … Continue reading - RECIPE: Vietnamese Pickled Garlic
Vietnamese pickled garlic adds a real zing to a variety of dishes. Here’s our recipe. Continue reading - RECIPE – Kabocha Korroke – Pumpkin Croquettes
Kabocha is a type of squash, often called a Japanese pumpkin. It is small-medium in size (around 25-30cm diameter). Its flesh is bright orange which contrasts beautifully with its dark green skin. They are also pretty easy to grow. And it is a truth universally acknowledged that home-grown vegetables are always more delicious than shop bought ones. This year we grew three of the beauties in our little garden and the very first thing we wanted to make once harvested, was ‘korroke’, a Japanese version of croquettes (the word is spelled in katakana, the phonetic alphabet used for words of … Continue reading - Go With The Sloe – How to Make Sloe Gin
It’s autumn in the UK, which means it’s the perfect season for foraging for fruit and mushrooms in the countryside. We are lucky to have many sloe (blackthorn) bushes in our local area and one of our favourite things to do at this time of year is to make sloe gin. Sloe gin is a liquer made from gin and sloes, although other alcohol bases can be used. Unlike gin, which is quite perfumed, sloe gin is much sweeter, deriving its flavour from the fruit infusing into the alcohol as well as some added sugar. Gin is a very fashionable … Continue reading - RECIPE: How to Make Thai Green Curry
How to make Thai green curry – here’s a recipe for one of our favourites, a dish that is easy to make, filling and utterly delicious. Continue reading
