Sharing a laksa recipe is a dangerous business – it’s one of those things where everyone’s is definitive, and no other road should be walked! In addition, laksa differs enormously depending on where it’s from – Assam, Penang, Sarawak, for example. This recipe is for the Singapore Curry version, which is an addictive blend of[Read More]
Malabar Lamb Curry
This curry is from Malaysia, and is a result of the Indian immigration to the peninsula in past days. A lot of Malaysian food has distinct Indian influences, but this recipe is the perfect example of this fusion. It is a hot curry, but uses a lot of coconut to mellow it out a bit,[Read More]
Persian Lentil & Beetroot Salad with Golpar
This lovely Middle Eastern salad uses the distinctive flavour of Golpar, a spice from Persia. It combines so well with the fresh, sweet and colourful beetroot (which is used raw, to keep hold of that colour and sweetness) and the earthy goodness of the lentils. The salad is lovely as a side dish to any[Read More]
Hong Kong Style Sweet & Sour Sauce
Ah, sweet and sour… memories of a container of deep fried ‘chicken’ balls accompanied by a paper cup full of bright orange gloop.. oh dear! But don’t panic – we can share with you the way to make a proper sweet and sour, the way they make it in Hong Kong, and this is a[Read More]
Pork with Clams
This Portuguese recipe stars our Piri Piri blend (which we call Portuguese Chicken), and combines tender pork shoulder with juicy clams to create one of the perfect meat and seafood marriages. Another thing is that Portugal is about the only country in southern Europe which favours coriander over flatleaf parsley in its food, which gives[Read More]
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