Beef Bourguignon (Boeuf Bourguignon)
Beef Bourguignon is the quintessential French braise, tender beef cubes slow-cooked in a Burgundy wine sauce enriched…
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Beef Bourguignon is the quintessential French braise, tender beef cubes slow-cooked in a Burgundy wine sauce enriched…
The defining British dinner-party showpiece, somewhere between French haute cuisine and English roast tradition, made…
Aubergine cubes are salted to weep, fried hard in olive oil to deep gold, and reserved
A xacuti masala is built by dry-roasting fresh coconut to a deep mahogany brown alongside a long list of whole spices…
Two-stage flavour build: first a spice infusion (whole spices soaked briefly in water, then simmered slowly in vegetable…
Lardons rendered, chicken pieces browned in the fat, then simmered in red wine with brandy, stock, garlic, herbs and tomato purée
Go Bo Hoi An is a piquant Vietnamese beef salad featuring thinly sliced seared beef tossed with crisp vegetables, fresh…
Tender chicken meatballs simmered in a fragrant coconut and curry sauce, this Indonesian classic combines aromatic…
Oxtail simmers slow with aromatics until the meat is falling-tender
An aromatic curry-house classic that blends tandoori chicken with a sweet-spicy sauce of nuts, spices, banana and mango chutney
A masala paste of shallot, ginger, garlic and red chilli is bloomed in coconut oil with mustard seeds, fenugreek and curry leaves
Lamb shoulder cubes brown deeply, then simmer slow with onion, garlic and a Moroccan spice blend (ras el hanout, ginger, cinnamon)
Bone-in beef or lamb is browned, then simmered with onions, garlic, tomato and stock
A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly…
This hearty Italian minestrone soup is loaded with vegetables, beans, and pasta, topped with fresh pesto
Polvo à Lagareiro is the dish the olive-press workers (the lagareiros) ate at the press during the harvest, and it is…