Chicken is an often under rated meat due to over supply of poor quality poultry, but good quality chicken is a thing of great beauty!
This chicken tagine recipe makes me come over all Julie Andrews, it contains so many of my favourite things! We have a little bit of heat of course from the chili… Then we have North African influences and fruit and nuts in a savoury recipe.
Duck is no stranger to my site and it is a meat I wished we ate more of, it is gloriously rich and decadent. It has bags more flavour than chicken and is super simple to cook.
A chicken korma is an Indian curry recipe of Mughal origins dating back to the 16th century... But enough of that! Curries to me are predominantly about my obsession with British Indian variants of my favourite cuisine.
This wonderful mung bean salad is almost Indian in influence. Heady with spices from the Indian subcontinent brightened up with some light quick pickled carrots and red onions.
Curry arrived in Japan at the end of the 19th Century, via the Brits and the Raj and Chicken Katsu Curry is seen by many to be a national dish.
You will be forgiven for thinking that my kitchen is out of bounds this summer. These BBQ Chicken Drumsticks are part of my romance with my BBQ this summer. Sorry, not sorry!
I’m probably, ok definitely, as guilty as many people as my heavy associations between Indian food and Curry recipes. This Bombay potatoes recipe along with my recent Tandoori Fish recipes go some way to address that.
I'm just as guilty as most when it comes to my love of roast chicken but a perfect poached chicken breast is a thing of great beauty. This recipe is all about the flavours of mid-summer, our first carrots and kohlrabi are good to harvest. Our fennel is not quite ready yet but it is not far off but local markets have it in stock.
Main meal salads are definitely a theme on my website this year and this Thai chicken salad is an extension of that. A simply roasted chicken breast forms the heart of this satisfyingly hearty but light and zingy salad.
These confit duck leg bonbons are another recipe heavily inspired by my trip to a food festival in Budapest. The last dish featured Tasmanian Black pepper this, however, is all sorts of fancy.
