Homemade samosas are a world away from those dry. cardboard triangles sold under the name in supermarkets. Instead, they have delicately flaky and deliciously rich …
recipe
Flat-chat chicken recipe: ‘Crispy brown bits in your frying pan? Don’t throw them out!’ | Australian food and drink
Are you fond of cooking techniques that can economise ingredients, time and washing up? Fond, otherwise known as the fonds de cuisine (loosely, the foundation …
How to make ceviche – recipe | Food
The pleasures of Latin American cuisine are still far too little known in the UK. Ceviche, which is popular from Panama to Peru, where it’s …
Feast fit for a king: five alternative recipe ideas for an Australian coronation party menu | Food
Prawn and pineapple tacos and “Asian-style” rack of lamb seem like incongruous choices to celebrate the coronation of a new monarch, but these are just …
How to make the perfect pasta primavera – recipe | Pasta
Spaghetti primavera (the word means “spring” in Italian) is a dish that conjures up images of green shoots in the Villa Borghese and warming southern …
Name changes, fashion queens, and a king’s recipe – take the Thursday quiz | Life and style
Congratulations to those of you who have slogged through two years’ worth of Thursday quizzes now, not least the quiz master who has written more …
How to make fairy cakes – recipe | Cake
Cupcakes, with their sculpted swirls of gaudy buttercream, tend to be easier on the eye than the appetite, which is why I prefer their more …
How to make lamb hotpot – recipe | Food
The comfortingly named hotpot is a very useful recipe to have in your repertoire. Easy, and relatively cheap to make, it will bubble away happily …
How to make Glamorgan sausages – recipe | Sausages
The historic Welsh county of Glamorgan has long been famous for its sausages – and not just the cheesy ones. Described by one Victorian traveller …
How to make the perfect pastel de nata – recipe | Food
Calling pastel de nata a Portuguese custard tart is a bit like calling a pasty a Cornish calzone – similar in principle, but a very …
How to make mayonnaise easily with a stick blender – recipe | Sauces and gravies
I don’t like mayonnaise. Or at least I don’t like the kind that comes in jars, however fancy they may be – too sweet or …
How to make the perfect kimchi pancake – recipe | Korean food and drink
Crepes, okonomiyaki, blini, dosa … much as I love a classic pancake doused in sharp lemon juice and crunchy sugar, they’re certainly not the only …
How to make chocolate pots (for Valentine’s and beyond) – recipe | Valentine’s Day
Chocolate for Valentine’s Day is a cliche, because everyone loves it, but it can be a cruel mistress on the (allegedly) most romantic day of …
How to make the perfect lentil soup – recipe | Soup
Many cultures have a lentil soup as part of their culinary repertoire – the comforting way they thicken and enrich a broth has endeared them …
How to make French toast – recipe | Breakfast
Also known as pain perdu, poor knights of Windsor and, most accurately, if least romantically, eggy bread, this simple piece of culinary genius has been …
How to make the perfect self-saucing lemon pudding – recipe | Dessert
Judging by the comments when I posted a picture of my recipe-testing efforts for this column, I seem to be the one of the few …
How to make fishcakes – recipe | Seafood
Fishcakes have fallen off the menu in recent years, which is a shame, because they’re a delicious way to make what is, rightly, a pricey …
How to make the perfect carrot and coriander soup – recipe | Food
Don’t laugh, but there was a point in my life when carrot and coriander soup seemed the height of culinary sophistication, the rustic carton offering …
Use it up jam recipe: turn a soggy fruit salad into a long-lasting preserve | Australian food and drink
Picture this: it’s the day after a big party – perhaps it was a summer picnic – and among the empty glasses and used plates, …
Turn half-price ham into a stir-fried hotpot feast: ma la xiang guo recipe | Leftovers
Ma la xiang guo is a spicy, savoury stir-fry originating from Chongqing in China. It is packed with ma la (numbing spicy) flavour and it’s …