Korma comes from the Urdu word for “braised”,and most modern varieties include a rich gravy of browned onions,yoghurt and nuts.
The secret to making this cake irresistibly moist is a green veg you might not associate with chocolate cake.
This make-ahead slow-cooked roast is crowned with a crust of buttery almonds,herbs and pomegranate arils.
Turkish delight Easter eggs add a touch of gooey magic to this version of the TikTok-famous Dubai chocolate bar.
A seasonal autumn salad that celebrates figs,and can be given more “main-course energy” with the addition of sliced prosciutto.
This big-flavoured sauce comes together in minutes,bringing a burst of sunshine to a simple pasta dish.
This platter of flavourful ingredients in lettuce is a great way to graze. Thai miang is usually wrapped in betel leaves but these can be hard to find,so I’ve used cos.
This salad is what happens when the creamy sauce and crisp vegetables of Indonesian gado gado meets the crispy rice of Laotian nam khao.
This make-ahead cold bean salad with a zingy dressing is simple,but special enough for big occasions.
A pre-roasted chicken and a jar of peanut butter are the building blocks of this simple and delicious chicken salad with satay flavours.