
Aïoli
A luxurious, golden emulsion featuring aromatic saffron and abundant crushed garlic
Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.

A luxurious, golden emulsion featuring aromatic saffron and abundant crushed garlic

Silky scrambled eggs infused with warm spices and fresh aromatics

Nasi goreng is Indonesia's national fried rice, the leftover-rescue dish that became one of the great Southeast Asian…

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

The older, more ceremonial form of lahpet, the version that predates the salad

Foogath is the Goan way of cooking any green vegetable, a coconut-stir-fry method where the veg picks up the…

Cabbage is finely shredded into ribbons

Onion, garlic and tomato cook in oil until softened

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

Coriander and parsley leaves blitz briefly in a food processor with garlic, cumin, paprika, saffron, salt and lemon juice

BIR chicken Ceylon is the restaurant take on Sri Lankan curry traditions, bright and spicy with aromatic spices, coconut…

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

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

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

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

This is raita with structural elements and textural interest