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A creamy, nutty British-Indian korma that uses both block coconut and coconut flour for depth and body. This curry is rich yet balanced, with mild heat and a hint of sweetness from sugar, banana and rose water. Serve with white rice and a mild dhal for the full experience.
Trimmed green beans blanch in heavily salted boiling water for 3-4 minutes until just tender (still bright green and slightly crisp). Drained but not refreshed if serving immediately, the residual heat is wanted; if making ahead, refresh in ice water to stop cooking. Butter melts in a wide pan; flaked almonds toast in the butter until both go gold-amber together (the butter browns to beurre noisette / hazelnut butter). The blanched beans toss in the butter-almond pan over high heat for 1 minute; finished with a squeeze of lemon, a grind of pepper, optional Dijon mustard or garlic, and chopped parsley.
A rich, nutty sauce combining crunchy peanut butter with exotic spice and tamarind acidity. The coconut milk creates silky body while chilli provides subtle heat, making this Southeast Asian classic perfect for grilled savoury brochettes.
This is an elegant pasta that celebrates premium seafood and the beauty of simplicity. Scallops, delicate, buttery, slightly sweet, are seared briefly to preserve their tender texture. A vibrant parsley pesto joins them, enriched with pine nuts and capers for complexity. The combination is sophisticated enough for guests, yet takes only minutes to prepare. Restaurant-quality speed and refinement.