Rajma Chawal Recipe

Rajma Chawal (kidney beans with rice) is a popular Punjabi dish, traditionally prepared with red kidney beans and a simple blend of spices. A homely one-pot dish, rajma chawal is considered comfort food and widely enjoyed across north India.

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Recipe for Beef Rendang

Beef rendang is a rich curry of Indonesian origin, primarily flavoured using coconut milk, kerisik (browned coconut) and lemongrass. Usually made using cubed stewing beef, this recipe for Ox Cheek Rendang runs with the dish’s intensely flavourful credentials, making use of what is arguably the finest cut of meat for slow-cooking.

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White Cabbage Colseslaw Recipe

Coleslaw – or slaw, for short – is a fantastically versatile side dish. Composed primarily of finely sliced ribbons of red and/or white cabbage, slaw is able to adopt and absorb any flavours successfully, usually to delicious effect. For me, however, white cabbage slaw always has an “Asian” feel about it – my apologies for the generalisation. This Asian Sesame Seed Slaw, for instance, benefits greatly from the presence of just a little sesame oil, a sprinkling of toasted sesame seeds and a pinch of chilli flakes. Seasoned similarly, it makes the perfect accompaniment to almost any noodle dish, but also as a fresh dish alongside a curry.

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Roasted Radish Salad Recipe

A simple fusion of great British produce and two iconic flavours of Asian cuisine, this recipe for Roasted Radish and Spring Onion Salad provides an inspiring use for two of Britain’s most loved early season ingredients. Usually eaten raw in light, leafy salads, roasting your radishes may seem novel, but doing so brings out a sweetness otherwise hidden by their usual peppery notes. This caramelised sweetness contrasts beautifully with the dark, salty quality of the soy sauce to create a unique and interesting salad you’ll not forget in a hurry.

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Egg Fried Rice Recipe (1)

Let me show you how to make egg fried rice the easy way. Usually, when making this classic dish the uncooked egg is added to the wok with the rice. I don’t know about you, but that method is so hit-and-miss that you’re somewhat likely to end up with an unpleasant rice/egg mush. It’s better to sidestep the issue completely, go fool-proof and prepare your egg separately. The result is perhaps even more delicious; it’s certainly easier to appreciate and savour the egg. I may be a fool, but I’m a clever one.

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