
Açorda Alentejana
This is the Alentejo's classic morning-after breakfast and lunchtime supper: a thin garlic-and-coriander broth ladled…
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This is the Alentejo's classic morning-after breakfast and lunchtime supper: a thin garlic-and-coriander broth ladled…

Silky scrambled eggs infused with warm spices and fresh aromatics

Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…

The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a…

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

BIR chicken balti is Birmingham's defining curry, cooked hard and fast in a thin two-handled steel balti pan over a…

BIR chicken Ceylon is the restaurant take on Sri Lankan curry traditions, bright and spicy with aromatic spices, coconut…

BIR chicken chasni is the Glasgow-Punjabi sweet curry, a smooth pale-orange sauce pairing tandoori chicken with mango…

BIR chicken chilli garlic is the bold garlicky curry on the British-Indian-Restaurant menu, a jalfrezi-style stir-fry…

BIR chicken dhansak is a British restaurant classic with sweet-sour notes of pineapple and lemon balanced against earthy…

BIR chicken dopiaza is the curry built on two distinct onion textures (the name "dopiaza" literally means "two onions")…

BIR chicken jalfrezi is the restaurant stir-fry, quick-cooked peppers, chillies and onions with tender tandoori chicken…

BIR chicken methi is the fenugreek-forward curry of the British restaurant menu, fresh fenugreek leaves wilting into a…

BIR chicken pathia is the British-Indian-Restaurant sweet-and-sour curry, lemon and mango chutney pulling against sugar…

Tomatillos, jalapeño, onion and garlic blitz into a green salsa, briefly cooked

The Chilean table salad, three ingredients done properly