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

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

A vibrant, unexpected salsa showcasing bright citrus balanced with fresh chilli heat and aromatic mint

Prawns (shrimp) curl naturally into half-circles

A Spanish tapas classic featuring tender squid rings and tentacles, quickly fried until golden and served with a vibrant…

Gluten-free popcorn chicken bites made with gram flour batter, inspired by overpriced drive-thru versions

A bunch of mint and a bunch of coriander are blended with green chilli, garlic, ginger, lemon juice, cumin and a small…

BIR lamb achari is the restaurant take on the Punjabi achari tradition, a curry seasoned with the spices that go into…

BIR lamb saag is the restaurant version of the classic Punjabi saag gosht, a bright green spinach-based curry that pairs…

Lemon chicken is a Hong Kong invention, dim sum hall meets Western tea-room, designed to be approachable to British…

A bright, Asian-inspired sauce balancing fresh lemon with umami-rich soy and aromatic ginger

Linguine with crab is the elegant pasta of the Amalfi coast, white crab meat briefly warmed in fruity olive oil with…

Carrots are sliced into rounds (or batons), boiled in salted water 8-10 minutes until just tender (still with a slight bite)

The richer Levantine cousin of baba ganoush: aubergines charred until the skins blacken and the flesh inside has gone…

Nam prik pao is the definition of Thai culinary philosophy: a simple dish of tremendous depth

A Cambodian banana flower salad, the kind of bright herby starter that opens a Khmer meal