Lamb meatball curry (kofte)
Lamb meatball curry (kofte) | There are no standardised recipes at Punjab'n de Rasoi. The women who cook there prepare food according to their personal preferences. Jagdish Kaur is one of the stalwarts at this unique eatery and this is her recipe. You may use low-fat minced lamb if you prefer. Serve this on rice, or eat with chapatis. A simple salad may be served on the side. For a fuller Indian meal, a dal and a vegetable dish may be added as well.
Green mole (mole verde) with pork
Green mole (mole verde) with pork | Try this recipe for tender pork cooked in a beautiful, fresh green mole, ingeniously coloured by the pumpkin seeds, vegetables, green chillies and herbs. Serve with Mexican rice and corn tortillas.
Thai-style pork larb with roasted rice
Thai-style pork larb with roasted rice | Larb, or laap as it's known in Laos, Thailand's answer to sang choy bau, minus the lettuce cups. Complementing the spicy, aromatic and flavour-packed meat, larb traditionally comes with a side of cabbage, green beans and cucumber. The fresh vegetables are a much-needed cooling aid for when the chilli becomes too much. If you’re not a big fan of pork, this recipe works equally well with chicken. Don’t buy minced breast though, as you need some fa
New Year’s vegetable soup (ozoni)
New Year’s vegetable soup (ozoni) | Ozoni is a traditional Japanese soup eaten on New Year’s Day for good health. The recipe varies throughout Japan but is usually made up of mochi (dried rice cakes) in a dashi stock soup. The Japanese like to make this dish more festive by carving star shapes into the caps of the mushrooms and cutting the carrots to look like flowers.
Pickled vegetables (achard)
Pickled vegetables (achard) | Here are two different recipes for crunchy pickled vegetables – one using shallots and one using mixed vegetables. These spicy Mauritian side dishes are traditionally served with rice and curry.
Rice and lentil pilaf
Rice and lentil pilaf | A lovely lentil pilaf flavoured with cinnamon and all-spice. Serve with your favourite meat or vegetable curry – search the website for recipes.
Salmon and rice with green tea and pickled vegetables (salmon ochazuke with asazuke)
Salmon and rice with green tea and pickled vegetables (salmon ochazuke with asazuke) | Ochazuke is a Japanese dish of cooked rice and flavourings, with hot green tea poured over. This recipe for a salmon and salmon roe version is a delicious and simple meal in itself. Japanese pickles are a perfect accompaniment, whether you make them yourself or buy them already made.
Rice pilaf (biryani)
Rice pilaf (biryani) | While rice pilaf makes the perfect accompaniment for curries, stews and grilled meats or fish, this biryani recipe is also great comfort food eaten on its own. You can use chicken or fish stock for the rice or make a quick vegetable stock for a vegetarian version.
Upside-down chicken in a pot (maqlooba)
Upside-down chicken in a pot (maqlooba) | “I love one-pot dishes like this. They almost get on with the cooking by themselves and this recipe is one of the hidden gems of the Middle East. Hopefully you’ll be as lucky as I was when I ate it: sitting on a sunny terrace in Amman as the steaming dome of fragrant rice, spiced chicken and vegetables appeared on a big plate for us to tuck into. Heaven.” Ainsley Harriott, Ainsley Harriott’s Street Food
Ancient grain maqlouba
Ancient grain maqlouba | “Maqlouba” in Persian translates to “upside down”. A big pot is layered with grilled vegetables, meats and fragrant, coloured rice, then flipped over and scattered with nuts and herbs, and served with plenty of thick yoghurt. There’s a lot that goes into this recipe, but a spectacular Middle Eastern dish like this can be an occasion in itself.
Summer pasta salad
Summer pasta salad | While it looks like rice, orzo, risoni or kritharaki (meaning little barley) in Greek, is a form of pasta in the shape of large grains of rice. Traditionally, you won't see kritharaki in salads, however this is a fast and fresh summer recipe that does. You could also use this ingredient in stuffed vegetables in place of rice.
Miso-grilled eggplant (dengaku nasu)
Miso-grilled eggplant (dengaku nasu) | In Japanese cooking, this style of grilling with sweetened miso is called “dengaku”. Although perfect with roasted eggplant, this dengaku miso recipe also works well with tofu, rice cakes and other vegetables. The light roasting brings out the toasty caramel flavours of the miso for a wonderfully fragrant dish.
Dolsot bibimbap | This is the most delicious mix of rice, beef and vegetables cooked with garlic and sesame oil, topped with an egg yolk and gochujang (Korean chilli paste). The ingredients are cooked individually then beautifully arranged in a stone bowl called a dolsot, which is heated until the rice turns golden and crispy on the bottom. You mix everything together when you eat it. You will need four dolsot bowls, available from Korean grocery stores. The amount of garlic used in this…
Quinoa risotto | Lauded as an Aztec super food, quinoa can now be found in many supermarkets and health food stores. In this recipe, the quinoa is cooked "risotto-style", which produces a soft and creamy result without the starchiness of rice. Using vegetable stock makes this a great vegetarian option.
Stuffed vegetables (dolma)
Stuffed vegetables (dolma) | A colourful, fresh and clever vegetarian Turkish recipe. Try to use a range of vegetables with this rice and pine nut stuffing as they’ll look so pretty together on a serving platter.
Jollof rice | Jollof rice, or ceebu jen as it's known in Senegal, is perhaps the best known West African dish because it's delicious, colourful and easy to prepare. It is a little like an African paella made from parboiled long-grain rice, vegetables and meat but without any butter or wine added. It is delicious served hot with fried plantain slices. The recipe calls for African mint (efiri), which you can buy in some plant nurseries – if you can't get it, simply leave it out of the recipe…