
Black-Eyed Peas
Dried black-eyed peas, soaked overnight, simmered low and slow with a smoked ham hock and aromatics
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Dried black-eyed peas, soaked overnight, simmered low and slow with a smoked ham hock and aromatics

Pork shoulder is rubbed with a paste of achiote, orange and lime juices, garlic, oregano and warming spices, then left…

A thick béchamel, three times the flour-to-milk ratio of standard béchamel, is studded with chopped jamón serrano…

Whole Kashmiri red chillies soak in white wine vinegar; ground with garlic, ginger, cumin, peppercorns, cinnamon, cloves…

Lo bak go is the turnip cake of Cantonese dim-sum carts: square pale-grey slabs pan-fried golden on the outside and…

Chilli con carne is a hearty, flavour-packed stew that celebrates bold Mexican spicing combined with slow-cooked beef, beans, and tomatoes

Made popular by Chinese restaurants and takeaways, these are another menu item that have been adapted to have a subtle Thai flavour

Pork sorpotel is the Portuguese-Goan vinegar pork stew, traditionally made for celebrations and improving dramatically…

Pork shoulder and pork ribs are simmered with onion, garlic and bay until tender, building a stock that becomes the soup base

This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter

Pulled pork is the slowest, simplest hero of American Southern barbecue

Roujiamo is often, lazily, called the Chinese hamburger, but it is older than the burger by perhaps a thousand years and…

A shellfish gumbo, lighter than the full Cajun "everything" version but built on the same foundations - a deep roux, the…

A make-ahead calzone built around a deeply reduced chorizo ragù sharpened with paprika and chilli flakes

Pork shoulder is sliced thin, marinated in a paste of rehydrated guajillo and ancho chillies, achiote, vinegar, garlic…

Three components assemble at service