
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…

In many Caribbean stew dishes there is an initial step of burning sugar in oil which is used to brown the meat in

When cooking Chinese food, it's essential to think about the flavours and textures of ingredients working in harmony

Birmingham's defining curry, cooked hard and fast in a thin two-handled steel balti pan over a roaring flame

A bright and spicy Sri Lankan-inspired curry with a curry-house spin, featuring aromatic spices, coconut, and fresh curry leaves

A bold, garlicky curry with a brisk curry-house kick

A British curry-house classic with sweet-sour notes of pineapple and lemon and earthy dhansak lentils

A classic Chinese dish bursting with the fragrance of black bean and garlic

A curry-house jalfrezi inspired by a Balti House classic, featuring quick stir-fried peppers, chillies, onions and…

A British-Indian pathia curry with a sweet-and-sour profile, tuned for balanced acidity and a hint of chilli warmth

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

This iconic American-Chinese dish combines deep-fried chicken with a sweet, spicy, and slightly tangy sauce

Green Balti masala paste combines Indian spices with fresh herbs, creating a vibrant paste used in British-Indian curries

Salmon fillets sear skin-side down for crisp skin, then bathe in a quick honey-soy-mirin-ginger reduction that lacquers them

Jamaican jerk marinade represents Caribbean outdoor cooking at its finest: a balance of heat, warmth, umami, and rum-soaked flavor

This spice blend is designed as a breading mix rather than a cooking base