This lovely veggie dish (itself a rarity in meat-loving Spain) is from Andalucia, heavily influenced by North Africa. The tang of capers and apple vinegar is balanced by a little sugar, and the dish is seasoned with coriander, cumin and paprika. It is best to keep the cauli crunchy, and the dish can be enjoyed cold[Read More]
Oyakodon (Chicken and Egg rice bowl)
Featured in our egg feature in this newsletter, this is one of Japan’s greatest comfort foods, much loved by children and adults alike. The name literally translates as ‘parent and child bowl’, due to the chicken and eggs being used in the same dish. It is quick and easy, perfect for lunch or a light[Read More]
Dan Dan Noodles
One of the most popular noodle treats of all, this dish originated in China and was a streetfood – ‘Dan Dan’ refers to the name of the pole hawkers would carry around, the cooking equipment on one end, the ingredients on the other. It’s a really simple dish, brought to life by the use of Facing[Read More]
Veal Goulash
Goulash is the go-to stew of central and eastern Europe, a simple dish of meat cooked slowly with heaps of brick-red Hungarian sweet paprika as the main seasoning. The recipe differs slightly from country to country, and it is usually made with beef. But for a touch of luxury veal is often used, and this is the[Read More]
Rendang Burger
Recently spotted in Singapore on the menu of a certain large hamburger operation is the Rendang Burger, which we think is an excellent idea. Reports claim that the corporate version is very tasty indeed, but it won’t be as tasty as this! We’ve used our handmade Rendang blend combined with extra coconut, lemon grass and crispy fried onions to[Read More]
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