Lamb jalfrezi is an ever-popular British Indian Curry house favourite, slow-cooked tender lamb is the perfect meat for the bold & spicy sauce!
I do have a weakness for hot and spicy food, whether that be Indian, South East Asian or even a fiery glaze on a piece of chicken or pork… Sometimes the only thing that can hit the spot is some chili!
Vietnamese pork belly is influenced by a dish called thit ba chi kho, it features pork braised & caramelised in a salty spicy-sweet sauce.
Lamb pasanda, my take on a North Indian mild curry, succulent chunks of meat cooked in a well-spiced yoghurt based sauce loaded with almonds.
Monkfish curry with coconut milk, this is a quick and easy fish curry with south Indian influences that is as delicious as it is simple.
Vegan massaman curry, a delicious dish with Thai influences featuring potatoes, tofu and beans in an earthy, hot, sweet and sour sauce.
Lamb bhuna is a boldly spiced curry with Bengali influences, my version is influenced by the British Indian curries that I grew up loving!
Amritsari fish pakora, my take on an ancient Northern Indian dish, I use cod then coated in a spiced gram flour batter & quickly fry it.
Pork Vindaloo is a spicy hot and sour curry with Goan/Portuguese origins and my recipe is heavily influenced by British Indian food.
Chinese orange chicken in a takeaway style, crispy fried strips with Szechuan pepper lightly coated in a spicy sticky orange and soy sauce.
Teriyaki Meatballs made with minced beef, baked in the oven for just 8-10 minutes before being coated in a homemade sticky glaze, easy peasy!