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Chicken poaches in a heavily spiced broth (saffron, ginger, cinnamon, lemon). The shredded meat returns to a reduced sauce thickened with beaten eggs to make a soft set. Toasted almonds with sugar and cinnamon form a layer. Everything wraps in butter-brushed filo, baked golden, and dusted with icing sugar and cinnamon.
Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom. Apricot jam, mango chutney, vinegar and lemon balance the spice with sweet-sour notes. Raisins, toasted almonds and the soaked bread are folded through. The mixture is pressed into a baking dish; eggs are whisked with the leftover milk and poured over; bay leaves are stuck into the surface; the lot is baked until the topping is just-set with a faint wobble.
Chicken thighs poach with onion, saffron, ginger, cinnamon and orange-flower water until tender; the meat is shredded and the cooking liquid is reduced to a concentrated stock. Whisked eggs are scrambled gently into the reduced stock with the chicken, making a creamy, intensely savoury filling. Toasted blanched almonds are pulsed with sugar, cinnamon and a tablespoon of orange-flower water into a coarse sweet rubble. A round springform tin is layered with overlapping filo sheets brushed with butter; almond rubble goes down; chicken-and-egg goes on; more filo seals the top. Baked for 30 minutes at 200°C until deep gold. Dusted with icing sugar and finished with cinnamon stripes.
A mix of raw and lightly-blanched vegetables; firm tofu pan-fried; hard-boiled eggs halved. The peanut sauce is built fresh from roasted peanuts blended with garlic, chilli, kecap manis, tamarind, lime and water. Pour over at the table; toss; eat.
A simple oil-based cake built around a generous pour of dark honey, brewed coffee for moisture and depth, and a quartet of spices (cinnamon, ginger, clove, allspice). Mixed in one bowl, baked low and slow. The crumb is dark and dense without being heavy; the flavour deepens overnight, which is why most Jewish households bake it a day or two ahead of the meal.
This aromatic Thai-inspired soup combines tender chicken, rice noodles, and coconut milk in a flavorful curry broth. Packed with vegetables and fresh herbs, it's a comforting and spicy dish that warms the soul. Perfect for a quick yet satisfying meal.
Ice-cold sparkling water meets soft flour in a barely-stirred batter; the batter goes onto sliced vegetables and prawns and into 180°C oil for 90 seconds. The lumps and dry patches in the batter are the goal; smooth batter gives a heavy crust.