Agra Ginger Chicken
A light, cleansing chicken curry from Agra with fresh ginger, warm spices and bright tomato notes
Indian
Discover · complex + meals + onion + spinach
17 recipes
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June produce
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Course & method
Ingredients
Amok Trey
Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country
Cambodian
Ash Reshteh
Dried beans (chickpeas + kidney beans + green lentils, OR the popular cheat of mixing all dried into one pot) soak overnight
Persian
Beef Sukiyaki
A wide shallow pot is brushed with beef fat, the warishita sauce (soy-mirin-sake-sugar) is poured in, then thinly sliced…
Japanese
Beef Wellington en Brioche
A showstopping dish featuring a rare beef tenderloin encased in layers of mushroom duxelles, spinach, herb crêpes, and a…
British
Efo Riro
Beef (or goat, or prawns) parboils briefly
Nigerian
Egusi Soup
Beef or goat is parboiled with onion, stock cube and salt to make a base stock
Nigerian
Fatayer Sabanikh
A soft yeasted olive-oil dough rises for 45 minutes
Palestinian
Gumbo z'Herbes
The "gumbo of herbs", the green Lenten gumbo traditionally made by Cajun and Creole families during the fasting weeks…
Cajun
Lamb Saag
BIR lamb saag is the restaurant version of the classic Punjabi saag gosht, a bright green spinach-based curry that pairs…
Indian
Maultaschen
Maultaschen are the Swabian dumplings the German monks supposedly invented to hide forbidden meat during Lent (the local…
German
Palak Paneer
Spinach is blanched for one minute then plunged into iced water (a step that locks the colour bright green)
Indian
Spanakopita
Spanakopita is the great Greek spinach pie, layers of butter-brushed filo wrapped around a herby spinach-and-feta…
Greek
Special Balti
BIR special balti is the customisable British restaurant chef's signature, mixing pre-cooked meats, seafood and…
Indian
Tafelspitz
The Habsburg Sunday lunch, said to have been Emperor Franz Joseph's favourite dish, and still the proper-occasion…
Austrian
Thenthuk
A firm wheat dough rests while you build a clear, ginger-forward broth with beef, tomato and warming spices
Tibetan