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Balti Masala

Balti masala is a mild, balanced spice blend designed as the foundation for British-Indian curries. Unlike hot masalas, this blend emphasizes warmth over fire. The whole spices are dry-roasted to develop their individual characters before grinding, creating depth of flavor that pre-ground blends can't match. The cinnamon provides sweetness, coriander seeds contribute earthiness, and cardamom adds aromatics. This is a curry powder that improves with age; it develops better flavor after 1-2 weeks of storage.

Curry Powder 10 minutes Serves200

Balti Masala Paste

Balti masala paste is a one-of-a-kind category: it's made from pre-ground spice powder (Balti masala) rehydrated with vinegar and oil, creating a consistent base for curries. The vinegar preservation technique allows this paste to be made in large batches and jarred for months of storage. The paste's mild spice profile makes it a foundation that cooks build on with additional ingredients. This is British-Indian cooking at its most practical and efficient.

Curry Paste 15 minutes Serves675-700

Banana Sauce

A tropical, creamy dessert sauce featuring caramelized sugar, velvety banana purée, and a hint of rum. Perfect drizzled over fruit compotes, ice cream, or pastries. The balance of sweetness, slight bitterness from caramel, and warmth of rum makes this sauce unexpectedly sophisticated despite its simplicity.

Fruit 25 minutes Serves8

Banana Soufflé Crêpes with Chocolate Sauce

Delicate crèpes folded around a light banana soufflé mixture and baked until the soufflé rises impressively above the edges, creating a dramatic and sophisticated dessert. The combination of creamy banana flavor with the ethereal soufflé texture delivers luxury in every bite, finished with warm chocolate sauce.

Desserts 17 minutes Serves8

Bananas Foster

Brown sugar and butter melt in a wide pan; bananas split lengthwise then halved go in cut-side down; cinnamon and a splash of banana liqueur (or extra rum) join. Dark rum pours in and flames briefly, until burnt off. The pan-syrup, slightly thickened, spoons over generous scoops of vanilla ice cream.

Desserts 13 minutes Serves4

Bang Bang Sauce

A no-cook three-ingredient sauce. Mayo gives body, sweet chilli sauce brings the sweet-tart-mild-spice base, sriracha tops the heat to whatever level you want. Stirred together, ready immediately. Keeps for weeks in the fridge.

Snacks 3 minutes

Bánh Mì

A good bánh mì is mostly assembly. The bread should be light and crackly, the pâté smeared on thickly, the mayo generous, the meat layered cold and the herbs and pickles loaded right to the edges. A short blast in a hot oven is what crisps the loaf; the filling goes in straight after. Eat standing up over the sink.

Snacks 20 minutes Serves2

Barbecue Spice Mix & Marinade

Barbecue spice isn't a single fixed preparation, it's a philosophy of layered aromatic flavors that work either as dry rub coating meat before grilling or as paste marinade when combined with wine, aromatics, and oil. The spice mix itself is deceptively simple: celery seed ground fresh, warm spices like nutmeg and allspice character from paprika, heat from chilli powder, umami from garlic and onion powders, all balanced with brown sugar and salt. This is American barbecue tradition in a jar: designed for high-heat grilling where the spice crust develops a caramelized bark while the interior remains juicy. Both dry rub and marinade applications work; the choice depends on available time and texture preference.

Marinade 5 minutes Serves50

Base Curry Powder

A balanced, all-purpose curry powder used as the foundation for most BIR-style dishes.

Spices 5 minutes Serves50

Béarnaise Sauce

An elegant, silky emulsion balancing sharp tarragon with creamy, buttery richness. This classic French sauce showcases clarified butter and egg yolks with herbaceous depth, providing the perfect elegant accompaniment to premium beef cuts.

Sauce Savory 25 minutes Serves6

Béchamel Sauce

A foundational, creamy white mother sauce balancing rich milk with gentle nutmeg warmth. This versatile base sauce provides silky body for vegetables, white meats, and pasta while serving as starting point for countless derived sauces like aurora and mornay.

Sauce Savory 20 minutes Serves4

Beef and Broccoli

Sliced beef velvets briefly in cornflour and soy, broccoli florets blanch to bright green, and the lot stir-fries hard with garlic and ginger in a soy-oyster-rice-wine sauce. Served over steamed rice.

Chinese 25 minutes Serves4

Beef and Wine Soup

This comforting beef and wine soup from the Italian Alps combines rich beef stock with white wine for a warming broth. Topped with cinnamon-spiced toasted bread and creamy Parmesan, it's a simple yet elegant dish that highlights the region's culinary influences. Perfect for a cozy meal.

French 20 minutes Serves4

Beef in Oyster Sauce

A quick and elegant stir-fry that balances savoury oyster sauce with tender beef. This dish exemplifies the Chinese technique of high-heat cooking to seal flavours while keeping meat moist. Quality oyster sauce is essential, it should deepen the dish rather than dominate it.

Chinese 12 minutes Serves4

Beef Nasi Goreng

Indonesia's national fried rice, traditionally a way to put yesterday's leftovers to work and now a fixture from street stalls to weeknight kitchens. Beef mince keeps the cooking time short, while kecap manis, soy, shrimp paste and a crumbled stock cube layer the savouriness from four directions. The trick is pressing the rice into the wok and leaving it alone long enough to pick up a proper char before tossing.

Indonesian 30 minutes Serves4

Beef Panang Curry

A thick, sweet Panang curry with peanuts, served over jasmine rice. Similar to red curry but sweeter and thicker; add vegetables for extra nutrition or keep traditional.

Thai 30 minutes Serves4

Beef Rendang

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. This rich, aromatic curry features beef slowly simmered in coconut milk and spices until deeply flavoured.

Indonesian 25 minutes Serves6

Beef Tagliata

Beef Tagliata is an elegant simplicity itself: thick-cut sirloin seared until a golden crust forms, rested to retain its juices, then sliced thin. The accompanying rosemary-infused oil with lemon zest and juice creates a sophisticated dressing that adds depth without heaviness, while peppery rocket and Parmesan shavings provide textural contrast. This is a dish that celebrates the quality of the beef and the importance of proper technique.

Italian 10 minutes Serves4

Berbere

Berbere is the cornerstone of Ethiopian cuisine, a powerfully hot and complex spice blend that's both a condiment and a cooking base. Unlike other chilli-forward blends, Berbere combines dried chillies with cardamom, cloves, and ajowan to create heat with sophistication. The blend is intensely aromatic and demands respect; a little goes a long way. This is a blend for stews and braises that simmer for hours, allowing the spices to develop depth and integrate with other ingredients.

Spices 25 minutes Serves50-60

Beurre Blanc with Cream

A silky, butter-enriched reduction combining wine, vinegar, and shallot reduction with cream. This classic French sauce brings elegant richness to poached and steamed fish with bright acidity balanced by luxurious butter body.

Sauce Savory 15 minutes Serves6

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