Baked Beans À La Différence

baked beans

Inspired by our friends accross the pond the British baked bean is as quintessentially British as the curry – almost. Here’s a version À La Différence

Misozuke: Miso Pickled Vegetables

tsukemeono japanese pickled vegetables

Tsukemono – The Japanese Art Of Pickling An intrinsic part of the Japanese way of eating, tsukemono pickles accompany most major meals. Salted, fermented, vinagered or exposed to a variety of micro-organisms from miso to […]

Paella

Mexican paella

What makes a rice dish paella? The original Valencian recipe starts by sautéing chicken and rabbit. What hope for veggies? Luckily there are infinite varieties of authentic paellas ranging from squid ink to artichokes and […]

Easy Aubergine Pickle

aubergines for sweet pickle

If you like your recipes quick and simple but tasting great here’s a variation of the previous recipe. Just for you

Sweet Aubergine Pickle

Sweet Aubergine Pickle

I’ve just finished my precious jar of brinjal pickle from London. Trouble is it was so packed full of sugar I only dared enjoy it very occasionally with a morsel of cheese. Now that I […]

Spiced Smoked Aubergine Curry – Begun Bharta

smoked aubergines

The versatile aubergine or eggplant takes pride of place in our kitchen. And having shared one aubergine recipe this excellent vegetable surely deserves a bit more attention before we get side-tracked Here large plump aubergines […]

Bengali Spiced Aubergines With Onion

aubergine curry with panch-phora

Complex and varied as they are two essential flavours stand out in Bengali dishes: mustard and the unique five-spice blend panch-phoran. Whole or ground fennel, fenugreek, nigella, cumin and lovage (or sometimes black mustard) seeds […]

Panch Phoran – Bengali Five-Spice

An essential aroma in cooking from the Bengal in Northern India and Bangladesh this spice blend can be used whole or ground at different stages of cooking Whole spices are used to season hot oil […]

Sangchu-Geotjeori: Lettuce Kimchi

letttuce kimchi

Hi, here’s the first of our recipes We don’t want to focus too much on giving away recipes, but they’re a good point of departure. Let’s do something unusual with lettuce: a lovely fresh, unfermented […]