Beef and Broccoli
Sliced beef velvets briefly in cornflour and soy, broccoli florets blanch to bright green, and the lot stir-fries hard…
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Sliced beef velvets briefly in cornflour and soy, broccoli florets blanch to bright green, and the lot stir-fries hard…
Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country
The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a…
When cooking Chinese food, it's essential to think about the flavours and textures of ingredients working in harmony
A bold, garlicky curry with a brisk curry-house kick
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A curry-house jalfrezi inspired by a Balti House classic, featuring quick stir-fried peppers, chillies, onions and…
Fenugreek-forward chicken methi curry with a rich base sauce and a tangy cream finish
A British-Indian pathia curry with a sweet-and-sour profile, tuned for balanced acidity and a hint of chilli warmth
This iconic American-Chinese dish combines deep-fried chicken with a sweet, spicy, and slightly tangy sauce
An aromatic curry-house classic that blends tandoori chicken with a sweet-spicy sauce of nuts, spices, banana and mango chutney
Kung pao (gongbao) shrimp is the seafood cousin of the classic Sichuan gongbao jiding, named for the 19th-century…
A Punjabi-inspired achari curry featuring pickle spices like panch poran and dried chillies, balanced with sweet mango…
A restaurant-style bhuna using pre-cooked lamb for speed, while keeping the dry, intensely-flavoured finish
Cooked in a karahi (two-handled wok-like pan) over high heat: lamb chunks simmer with tomatoes, fresh ginger matchsticks…
A quick British curry-house version of classic Punjabi saag gosht, combining pre-cooked lamb and bright spinach puree…