Despite what most Indian restaurants would have you believe, a bhuna is a curry with strong flavours, but very little sauce. Sticking with the traditional approach, the miniature pulses that make up this Brown Chickpea Bhuna are held together by a powerfully flavoured and concentrated masala. Deeply fragrant, it makes for a wonderful accompaniment to any curry.
A traditional Greek dish, Lamb Kleftiko takes its name from the ‘Klephts’ (thief or brigand); highwaymen who took it upon themselves to oppose the Ottoman oppression, having taken to the mountains during the 15th Century.
Having no animals of their own, the Klephts would steal goats and lambs, cooking them secretly in sealed clay ovens in the ground. Slow cooked in a sealed container, the method of preparing kleftiko is clearly influenced by the forced conditions of food preparation in Klepht communities.
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.
It being winter, many of the ingredients currently in season live their lives below the ground, away from the frost. It can feel difficult to do visually spectacular things with root vegetables, but these Celeriac and Goats Cheese Tartlets prove that it’s not as tricky as you might think.
Brown lentils are my new best friends. Cooked properly, they provide a dish with a satisfying ‘bite’, different from the mushiness of red lentils and the softer texture of the green lentils. Brown lentils, therefore, are the ideal candidate for sides served cold, like this Brown Lentil and Beetroot Salad.