Autumn Fruit Crumble
A generous and warming autumnal crumble featuring tart cranberry, fragrant quince, and sweet apples, crowned with a…
Desserts
Discover · complex + make-ahead + butter + ginger
23 recipes
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Course & method
Ingredients
Butter Chicken
The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a…
Indian
Chicken Korma
BIR chicken korma is the gentlest curry on the British restaurant menu, a creamy nutty mildly-spiced dish that anchors…
Indian
Couscous Royale
Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas
Moroccan
Dal Makhani
Whole black urad lentils and a small handful of red kidney beans are soaked overnight, then pressure-cooked or simmered…
Indian
Doro Wat
Ethiopia's national dish, the spiced chicken stew that turns up at every wedding, Easter feast and Christmas table, and…
Ethiopian
Jasha Maru
The Bhutanese weeknight chicken stew, the dish a Thimphu cook turns to after a long day
Bhutanese
Kare-Kare
Kare-kare is the Filipino feast-day stew of slow-simmered oxtail in a thick golden peanut sauce, the dish that lands at…
Filipino
Lahori Beef Boti Kebab
Beef tenderloin or fillet is cut into 3 cm cubes and marinated in two stages
Lahori
Lahori Chana Pulao
Whole chickpeas are soaked overnight and simmered until tender (or pressure-cooked)
Rice
Lahori Mutton Karahi
Bone-in lamb is browned in ghee with a small handful of whole spices, then ginger-garlic paste and tomato are added in…
Lahori
Lamb Nihari
The Mughal-Pakistani slow-cooked lamb shank stew: meat braised for hours in a spice-thick gravy of ginger, garlic…
Indian
Mafé
Bone-in beef or lamb is browned, then simmered with onions, garlic, tomato and stock
Senegalese
Pav Bhaji
Potatoes, cauliflower, peas boil until tender
Indian
Pork Pie
Pork shoulder (uncured, fatty) and a small amount of bacon are chopped into 5 mm dice (not minced, the texture is key)
Snacks
Rajma
Dried kidney beans are soaked overnight and pressure-cooked (or simmered for 2 hours) until completely tender
Indian