Arabian Spiced Rack of Lamb with Couscous
From BBC Food Ingredients For the harissa paste (makes about 150ml/¼ pint) 25g/1oz dried large red chillies 2 tbsp coriander seeds 1 generous tbsp cumin...
Thai Green Curry
From BBC Food Jo Pratt blends authentic ingredients into a quick homemade paste that forms the base of her Thai green chicken curry. ...
The Best of Jane Grigson – The Enjoyment of Food – review
Grub Street publishes cookbooks and all manner of food-related tomes but they have also taken on the mantle of preservers of our own culinary heritage...
Wine & Spice Series 2015 at Cinnamon Club – restaurant review
It’s without doubt one of the best Indian restaurants in London. It’s housed in a historic grade II listed building near Westminster Abbey. It was...
Patara Thai Restaurant, Knightsbridge – review
There are few restaurants in Knightsbridge that don’t exude some kind of classy charm. It’s that kind of area. High-end residents and visitors looking for...
Tangy Duck Skewers
From Sainsbury’s Tangy orange and duck skewers, the perfect accompaniment for a glass of Sainsbury’s house Shiraz Preparation time: 30 Minutes Cooking time:...
World Street Food Congress 2015 – travel review
I have been fortunate enough to have been able to spend time in Singapore, in fact every year for the past 3 years. I am...
Authentic Recipes from Vietnam by Trieu Thi Choi – review
There are a few more Vietnamese restaurants around these days. The UK had an influx of Vietnamese refugees a couple of decades ago but those...
Counter Vauxhall Arches – restaurant review
So many of my reviews start with ‘Well, it was worth the long journey’ and stoically ‘It’s a bit off the beaten track’. This evening...