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May produce

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Açorda Alentejana

This is the Alentejo's classic morning-after breakfast and lunchtime supper: a thin garlic-and-coriander broth ladled over chunks of stale country bread with a poached egg slipped in at the end. You start by pounding fresh coriander, garlic, salt and olive oil into a paste in a wide bowl, then pour boiling water (or light stock) over it to make a fragrant broth. Stale bread goes in to soak up the liquid, eggs poach in the same broth for the last minute, and the whole bowl comes to the table warm enough to steam but cool enough to eat with a spoon. Stir the yolk through your portion as you eat. It is the cleanest, most aromatic 15-minute bowl of bread soup you will ever make.

Portuguese 30 minutes Serves4

Adobong Sitaw

Garlic browns in oil; long beans toss in to colour briefly. Soy and vinegar pour in with bay and peppercorns; the beans braise covered until tender. Lid off; the liquid reduces to a glaze. Salt at the end, not the start, since soy is salty enough.

Filipino 25 minutes Serves4

Aïoli

A luxurious, golden emulsion featuring aromatic saffron and abundant crushed garlic. This traditional Mediterranean sauce combines egg yolks, olive oil, and saffron infusion for richness and subtly bitter complexity perfect with salt cod and vegetables.

Sauce Savory 15 minutes Serves8

Akuri (Indian Spicy Scrambled Eggs)

Silky scrambled eggs infused with warm spices and fresh aromatics. The turmeric adds a earthy golden color while ginger and chilli provide warmth and complexity. Served with fresh coriander, this makes an excellent quick snack, elegant starter, or gourmet canapé topping.

Indian 15 minutes Serves2

Arroz Blanco Hondureño

Long-grain rice is toasted briefly in oil with onion, garlic and sometimes a small piece of bell pepper. Hot water and salt go in; the pot is covered tightly and the rice cooks undisturbed for 18 minutes. Five minutes' rest off the heat finishes the steaming. The grains stay separate.

Sides 30 minutes Serves4

Blanched Garlic

Blanching garlic is a classical French technique that completely transforms the ingredient's character. By repeatedly blanching in fresh milk, the milk absorbs the harsh sulfur compounds responsible for raw garlic's bite, leaving behind only sweet, mild flavor with a subtle nuttiness. The result is garlic that's almost creamy and delicate, perfect as a garnish or side component where garlic's presence is desired without its aggressive character.

Vegetables 15 minutes Serves1

Brussels Sprouts au Gratin

Brussels sprouts au gratin transforms humble sprouts into a rich and crunchy side dish coated in a savoury blend of breadcrumbs, pecorino, garlic, and parsley. Parboiling before baking ensures the sprouts are tender inside while the topping crisps to a golden crust in the oven.

Sides 10 minutes Serves4

Cabbage Foogath

A foogath is the Goan version of a coconut-stir-fry vegetable: a temper of mustard seeds, dried red chilli, urad dal and curry leaves in coconut oil, sliced onion and garlic cooked briefly, then the vegetable tossed in over high heat. Fresh grated coconut is folded through at the end. The cabbage keeps a slight crunch and gets a nutty-sweet finish.

Sides 25 minutes Serves4

Cabbage Thoran

Cabbage is finely shredded into ribbons. A temper of mustard seeds, urad dal, dried red chilli and curry leaves is bloomed in coconut oil, the shredded cabbage tossed in over high heat, and a coconut paste of fresh coconut, green chilli, garlic and cumin folded through. The dish stays dry and the cabbage retains a slight crunch.

Sides 25 minutes Serves4

Caesar Dressing

Caesar dressing transcends simple vinaigrette through raw egg yolk (creating richness and thicker emulsion), anchovy essence (providing deep umami), and Parmesan cheese (adding complexity). The result is a creamy dressing far more substantial than basic vinaigrette, with an assertive flavor profile that demands equally robust greens. Cos lettuce, with its sturdy texture and slight bitterness, is the perfect partner.

Vinaigrettes 20 minutes Serves150

Cajun Spice Mix

Cajun spice mix is the heart of Louisiana cooking, a blend that speaks to the region's agricultural traditions and Spanish, African, and French influences. Unlike hotter blends, Cajun spicing emphasizes oregano, thyme, and paprika for earthy warmth. The blend is complex and slightly savory, designed for proteins and vegetables that will simmer for hours. This is cooking with soul and history.

Spices 10 minutes Serves100-120

Callaloo

Onion, garlic and tomato cook in oil until softened. Callaloo (or spinach) goes in by the handful; thyme and scotch bonnet add. Everything covers and steam-cooks until the greens are tender. Salt, pepper, a splash of water if needed; finish quickly so the colour stays vivid.

Jamaican 25 minutes Serves4

Chermoula

Coriander and parsley leaves blitz briefly in a food processor with garlic, cumin, paprika, saffron, salt and lemon juice. Olive oil drizzles in slowly to emulsify. Tasted; adjusted with more lemon, salt or cayenne. Used straight, or rested for 30 minutes for the flavours to settle. Keeps a week in a jar in the fridge.

Sides 10 minutes Serves6

Chilli and Red Onion Raita

This is raita with structural elements and textural interest. Cool yoghurt anchors the dish, while red onion provides peppy bite, toasted cumin adds earthiness, green chilli brings heat, and a garnish of thin onion slices adds visual appeal. This is more composed than simple cucumber raita, yet still maintains its essential cooling function.

Sauces Pickles 12 minutes Serves4

Chilli and Red Onion Raita

Chilli and red onion raita is a cooling, yoghurt-based Indian condiment with toasted cumin, fresh coriander, and a gentle heat from green chilli. It provides a refreshing contrast to spicy curries and works equally well as a dip alongside poppadums.

Sides 11 minutes Serves4

Chinese Pickled Cucumber

Cucumbers are cut into spears (or smashed-and-torn for a rougher texture), salted heavily in a colander 30 minutes to weep, then patted dry. A brine of rice vinegar, sugar, light soy, water, sliced ginger, Sichuan peppercorns and dried red chillies brings to a gentle simmer just to dissolve the sugar; cools to room temperature. The drained cucumber goes into a jar; the cooled brine pours over to submerge; refrigerated for 1 hour minimum (overnight ideal). Eats cold straight from the jar.

Sides 15 minutes Serves6

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79 recipes

May produce

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Açorda Alentejana

Adobong Sitaw

Aïoli

Akuri (Indian Spicy Scrambled Eggs)

Arroz Blanco Hondureño

Blanched Garlic

Brussels Sprouts au Gratin

Cabbage Foogath

Cabbage Thoran

Caesar Dressing

Cajun Spice Mix

Callaloo

Chermoula

Chilli and Red Onion Raita

Chilli and Red Onion Raita

Chinese Pickled Cucumber