North African/Persian flavours are no stranger here and this duck tagine features more than a passing nod to those ideas. Cooking in much less than an hour this lighter stew is perfect for the change of seasons.
The flavours in this recipe inspired by a Goan fish curry are every bit as striking as it looks. Tamarind provides an earthy sour base to a sauce paired with, fenugreek potatoes and turmeric fried fillets of bream.
There are some flavour combinations that work exceptionally well together, this fennel and orange salad features two of them. The aniseed of fennel and the citrus flavour of the orange not only work well together but they also compliment the duck breast perfectly.
This recipe and technique will stand you in great stead for cooking a whole bone-in fish at your next cookout. It does not matter whether you are cooking on a Campfire or a BBQ. So long as you have some form of grid you can place above the fire you are good to go.
I have not hidden my love of mackerel here on my website and this teriyaki smoked mackerel salad is the latest profession of that love. Because fresh mackerel is difficult to find here in the Hungarian countryside most of my mackerel recipes feature smoked mackerel.
Often butternut squash pasta recipes take the form of a blended sauce, this recipe is a little different. It features cubes of butternut squash cooked in bacon and chili… I know right! Bacon and chili! It also has a little white wine and some rosemary.
This lamb burger recipe is very much influenced by my love of Indian flavours. That does not mean that it should be confused with a ‘curry burger’! The flavours here are the same sweet and sour flavours often associated with burgers.
I am a real advocate of moderation when it comes to consumption, these super crispy fried chicken wing definitely fall on the side of indulgence. Now indulgence is fine, so long as it is not a permanent state of being.