
Beef and Broccoli
This is the dish that defines Cantonese-American takeaway: thin slices of beef velveted in cornflour and soy so they…
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This is the dish that defines Cantonese-American takeaway: thin slices of beef velveted in cornflour and soy so they…

Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…

The Bloody Mary is the savoury cocktail, the brunch staple, and one of the most heavily customised drinks in the bar…

The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a…

Croutons fry in olive oil with garlic

In many Caribbean stew dishes there is an initial step of burning sugar in oil which is used to brown the meat in

This is the gentle Cantonese-style stir-fry you cook for someone new to Chinese food: no chilli, no fermented bite, just textural balance

BIR chicken chasni is the Glasgow-Punjabi sweet curry, a smooth pale-orange sauce pairing tandoori chicken with mango…

BIR chicken chilli garlic is the bold garlicky curry on the British-Indian-Restaurant menu, a jalfrezi-style stir-fry…

BIR chicken dopiaza is the curry built on two distinct onion textures (the name "dopiaza" literally means "two onions")…

BIR chicken jalfrezi is the restaurant stir-fry, quick-cooked peppers, chillies and onions with tender tandoori chicken…

Chicken liver pâté is the French country-style spread that turns a humble bag of livers into something silky, rich and…

BIR chicken methi is the fenugreek-forward curry of the British restaurant menu, fresh fenugreek leaves wilting into a…

BIR chicken pathia is the British-Indian-Restaurant sweet-and-sour curry, lemon and mango chutney pulling against sugar…

This is a hugely popular dish at Thai restaurants and takeaways, and my family love it

Go Bo Hoi An is a piquant Vietnamese beef salad featuring thinly sliced seared beef tossed with crisp vegetables, fresh…