In a classroom full of every legume, the chickpea would be sat front and centre, my star student to whom I’d show a certain degree of favouritism. It’s not that the chickpea is any better than its classmates, but, assuming the role of teacher’s pet, it is eager enough constantly to want to please. Its enthusiasm means it gets along with any personality – from fierce chilli to the outwardly funky parmesan – moulding itself unto their own qualities. Here, I’ve used the chickpea in its many forms – dried, tinned and floured – to showcase just how adaptable and malleable this magic bean truly is. … [Read more...] about Yotam Ottolenghi’s chickpea recipes
Indian fry bread
If you want to smoke the dish, sit the piece of charcoal directly on a gas burner or barbecue, letting it catch light and burn. When it is smouldering and grey, carefully transfer it with tongs to a small, heatproof bowl. Nestle the bowl inside the pan with the chicken and drizzle a little oil over the charcoal – it will start smoking immediately. Cover the pan with a tight-fitting lid and leave to smoke for half an hour. … [Read more...] about From Malaysian duck rendang to east African sweetcorn and peanut: Ravinder Bhogal’s world curry recipes
We didn’t go to Indian restaurants when I was growing up. “Why spend money when we can make it at home?” my mum would say, and fair enough. It wasn’t until university that I had my first experience of a curry house: poppadoms, chutneys and korma all washed down with ice-cold Cobra beer. I was also introduced to the fluffy, sweet joy of Peshwari naan, delicious enough to justify any trip to a restaurant. Years later, I’ve learned to make those at home, too: thriftiness my mum would approve of. … [Read more...] about Tamal Ray’s recipe for Peshwari naan
Heat the oil in a pan over a medium heat and, once hot, add the curry leaves and leave them to crackle and pop for a minute. Add the onion, turn down the heat to low and sweat the onion for 10 minutes, until soft, then stir in the garlic, lemongrass, chilli and cinnamon, and cook for another five minutes, to soften. … [Read more...] about Meera Sodha’s vegan recipe for Sri Lankan cucumber cashew curry
In Hyderabad, if anyone offers you dhoop kebab (sun kebab), you would be eating sun-dried goat meat or beef that has been shallow-fried in oil with salt and chilli. In the Northeast, if you see smoked dried pork or beef on the menu, then it is meat that has been dried and dehydrated for several days over indirect heat from the wood fire of a traditional hearth. … [Read more...] about Care for some sun kebab?