Recipes

Thanks to Somerset Foodie for allowing us to feature this recipe. Please click here to see the original. This take on the classic Rendang isn't tra...

Thanks to Somerset Foodie for allowing us to feature this recipe. Please click here to see the original. When it's cold and rainy this beef ramen r...

Thanks to Somerset Foodie for allowing us to feature this recipe. Please click here to see the original. I like to think of chicken as a blank canv...

Thanks to Somerset Foodie for allowing us to feature this recipe. Please click here to see the original. The last 10 years or so has seen a real re...

Thanks to Somerset Foodie for allowing us to feature this recipe. Please click here to see the original. When the summer BBQ season is calling, the...

Thanks to Somerset Foodie for allowing us to feature this recipe. Please click here to see the original. Ready for a cauliflower renaissance? No mo...

Thanks to Somerset Foodie for allowing us to feature this recipe. Please click here to see the original. An Indonesian street food classic and one ...

Thanks to Somerset Foodie for allowing us to feature this recipe. Please click here to see the original. You could easily be mistaken for thinking ...

Thanks to Somerset Foodie for allowing us to feature this recipe. Please click here to see the original. Ramen is one of Japan's best loved dishes ...

Thanks to Somerset Foodie for allowing us to feature this recipe. Please click here to see the original. Chermoula a Middle Eastern paste that is p...

With the classic flavour combination of ginger, garlic, tamarind and chilli, our Goan Curry paste is absolutely delicious. It’s so simple to create this simple dish, bursting with flavour - you’ll immediately be transported to the sun-soaked beaches of India’s West coast.

This is made as a fish curry, but the sauce and other ingredients are all vegan and gluten free - so use your imagination and substitute the fish with cauliflower or aubergine if you prefer.

Everybody loves a good curry and our centuries old love affair with Indian food is as strong as ever. I've met quite a few Western trained Indian chefs who have all told me how tricky it is the master the art of great Indian food. Balancing out the flavours requires such skill.

If you want to mix it up a little, you can make this same recipe using the Jalfrezi Curry Paste, Tikka Masala Curry Paste or the Tandoori Curry Paste. You could also add in chickpeas, potato, green beans, aubergines, anything you like really.