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The grandest of Indian dishes, this is curry but not as we know it. It combines two cooking techniques, braising and roasting, and the result is highly impressive. Although the recipe calls for lamb, eel free to use hogget, mutton or even goat. Serves 8-10 2 legs of lamb, weighing about 1.5kg each, trimmed of Read More
This is my mother’s recipe of a sweet pumpkin pickle and I am a great fan of this rich, sweet and spicy dish with strong flavours. It’s fantastic with parathas and may even be used as a spread in sandwiches or to perk up wraps with. Serves 4 4 tbsp Oil ½ tsp Fenugreek Read More
This is the sort of dish that makes me feel fortunate about cooking in Britain. Although Indian food has a rich tradition of game cooking, it’s been lost due to the complete ban on hunting in India for over 60 years now and an entire generation of chefs have never cooked with any kind of Read More
Serves 4 4 guinea fowl breasts, boned, skinned and each cut into 3-4 pieces 1 tablespoon vegetable or corn oil 4 wooden skewers, soaked in water for 30 minutes For the Marinade: 1 tablespoon Ginger-Garlic Paste 1 1/2 teaspoon salt 1 teaspoon red chilli flakes 1 teaspoon red chilli powder 1/2 teaspoon ground allspice Read More
This is a very good vegetarian main course, and easy enough to put together – an ideal dish that allows for better appreciation of colours, flavours and textures. Serves 4 Ingredients: 250g grated cottage cheese 2 large boiled potatoes, grated 100g spinach leaves washed, dried and shredded 2.5cm piece of fresh ginger; peeled and finely Read More