Published on August 1, 2016

Impress your guests with our gorgeous wreath that is full of flavour and will add some flair to your table.

Published on August 1, 2016

Got leftover chicken curry? Make some of our delicious wontons.

Published on August 1, 2016

Curried eggs are a favourite the world over, and they are even better when they are made with our lamb curry.

Published on August 1, 2016

Our guide on how to make stuffed spuds INGREDIENTS 8 potatoes, cooked Leftover pukka chicken yellow curry, bones removed Sour cream, to top Grated cheese, to top Coriander, to garnish METHOD 1. Preheat oven to 200°C. 2. Trim the ends off the potatoes so they stand upright. Scoop out ⅔ of the flesh. Fill with spoonfuls of curry. […]

Published on July 28, 2016

MAKES 6 // HANDS-ON 30 min // HANDS-OFF 60 mins INGREDIENTS 5g yeast 1 tsp honey, melted 125 ml lukewarm water 250g white bread flour ½ tsp salt 3 tbsp butter, melted 3 tbsp double-cream yoghurt 1 tbsp nigella seeds METHOD 1. In a bowl, mix yeast, honey and water. Set aside until it bubbles. 2. Place flour and […]

Published on July 27, 2016

A warming winter soup is the best way to use yummy leftover curry.

Published on July 26, 2016

Easy to make and delicious to eat, mini toad-in-the-holes are a great starter or snack that bring something unique to the table.

Published on July 22, 2016

MAKES 16 // HANDS-ON 20 min // HANDS-OFF 30–45 min INGREDIENTS 375g soft butter, plus to grease 250g pitted dried dates 125 ml warm espresso 1 tbsp maple syrup ½ tsp vanilla essence 230g brown sugar 190g flour 175g oats ½ tsp baking powder ½ tsp cinnamon 80g dark chocolate, chopped METHOD 1. Preheat oven to 180°C and […]

Published on July 22, 2016

MAKES 6 // HANDS-ON 30 min INGREDIENTS 85g pitted dried dates 75g almonds, toasted 45g desiccated coconut Pinch salt 250g dried apricots, chopped 310 ml water 200g sugar ½ vanilla pod (optional) 2 eggs, separated METHOD 1. Soak dates in boiling water for 5 minutes, then drain. 2. Blitz dates, almonds, coconut and salt in a food […]

Published on July 22, 2016

This beautiful Moroccan-spiced tagine brings together the ever-comforting flavours of lamb and dates.