Explore The Other Side, Sustainability and more!

Explore related topics

Fish head curry (gulai kepala ikan) | Fish head curry became a popular dish in Malaysia and Singapore around the second half of the 20th century. With South Indian origins, the various ethnic groups of the Malay Peninsula have added their own accents to the dish, and recipes vary from place to place, group to group, family to family and shop to shop. No two recipes are ever the same. My Aunty Chin makes a great fish head curry and this is an adaptation of her recipe; with powerful sweet and…

Fish head curry (gulai kepala ikan)

Fish head curry (gulai kepala ikan) | Fish head curry became a popular dish in Malaysia and Singapore around the second half of the 20th century. With South Indian origins, the various ethnic groups of the Malay Peninsula have added their own accents to the dish, and recipes vary from place to place, group to group, family to family and shop to shop. No two recipes are ever the same. My Aunty Chin makes a great fish head curry and this is an adaptation of her recipe; with powerful sweet and…

Roast fish | “This recipe is the essence of simplicity, freshness and purity. The fast cooking seems to intensify the natural flavours of the food. To get the best from this recipe, your wood-fired oven needs to have good ventilation and high heat. ‘This is fast-cooked fish,’ explains Russell. ‘We want to attack it [the fish] with a high heat on both sides [hence the ‘standing up’] … A high heat allows everything to be cooked but remain fresh … The idea with this dish is to retain fresh…

Roast fish

Roast fish | “This recipe is the essence of simplicity, freshness and purity. The fast cooking seems to intensify the natural flavours of the food. To get the best from this recipe, your wood-fired oven needs to have good ventilation and high heat. ‘This is fast-cooked fish,’ explains Russell. ‘We want to attack it [the fish] with a high heat on both sides [hence the ‘standing up’] … A high heat allows everything to be cooked but remain fresh … The idea with this dish is to retain fresh…

Prawn betel leaf wraps (miang kham) | This popular Thai street food can also be found in Laos. Designed to be eaten in a single bite, each wrap contains a sweet, salty, sour, spicy and crunchy filling of tamarind sauce, chopped raw onion, ginger, chilli and crushed peanuts. This dish is sometimes also presented deconstructed for people to make their own wraps. There are versions with dried prawns or chopped fried fish, but we’ve used cooked prawns.

Prawn betel leaf wraps (miang kham)

Prawn betel leaf wraps (miang kham) | This popular Thai street food can also be found in Laos. Designed to be eaten in a single bite, each wrap contains a sweet, salty, sour, spicy and crunchy filling of tamarind sauce, chopped raw onion, ginger, chilli and crushed peanuts. This dish is sometimes also presented deconstructed for people to make their own wraps. There are versions with dried prawns or chopped fried fish, but we’ve used cooked prawns.

Fish tacos |      I am a broad church: when I’m not craving a bowl of food that delivers the same soothing taste from mouthful to mouthful, I like the sort of meal that involves a table full of bits and pieces. I certainly think this latter way of eating is one of the most relaxing ways of sitting around a table with friends. These fish tacos are a case in point, and rest assured that the actual preparation is much more low-effort than you might think.

Fish tacos

Fish tacos | I am a broad church: when I’m not craving a bowl of food that delivers the same soothing taste from mouthful to mouthful, I like the sort of meal that involves a table full of bits and pieces. I certainly think this latter way of eating is one of the most relaxing ways of sitting around a table with friends. These fish tacos are a case in point, and rest assured that the actual preparation is much more low-effort than you might think.

Brioche | This classic French bread is rich and slightly sweet, with a soft, golden crust and a yellow, buttery, cakey crumb. It is widely eaten in France - with coffee for breakfast, as a roll with dinner, or as a base for any number of desserts. At River Cottage, we like to toast brioche and serve it with a smooth chicken liver pate, and a little fruit jelly. Contrary to popular belief, as bread goes, brioche is pretty straightforward. The dough is very soft to handle though, so kneading…

Brioche

Brioche | This classic French bread is rich and slightly sweet, with a soft, golden crust and a yellow, buttery, cakey crumb. It is widely eaten in France - with coffee for breakfast, as a roll with dinner, or as a base for any number of desserts. At River Cottage, we like to toast brioche and serve it with a smooth chicken liver pate, and a little fruit jelly. Contrary to popular belief, as bread goes, brioche is pretty straightforward. The dough is very soft to handle though, so kneading…

Sticky chicken and vegetable kebabs with couscous |      These sticky kebabs are a real treat and full of tasty veggies to get you on your way to five a day. Serve with couscous for a special supper on a budget. Each serving provides 594kcal, 41g protein, 72g carbohydrate (of which 17g sugars), 14g fat (of which 2g saturates), 6.5g fibre and	1.4g salt.Try the Eat Well for Less quiz to find out how you could cut your food bills. (For this recipe you will need 10 skewers to make the kebabs. Or…

Sticky chicken and vegetable kebabs with couscous

Sticky chicken and vegetable kebabs with couscous | These sticky kebabs are a real treat and full of tasty veggies to get you on your way to five a day. Serve with couscous for a special supper on a budget. Each serving provides 594kcal, 41g protein, 72g carbohydrate (of which 17g sugars), 14g fat (of which 2g saturates), 6.5g fibre and 1.4g salt.Try the Eat Well for Less quiz to find out how you could cut your food bills. (For this recipe you will need 10 skewers to make the kebabs. Or…

Glazed wild boar with double-sided Hasselback potatoes | "One of my earliest food memories is of reading comic books about the Viking adventures of Asterix and Obelix and thinking how delicious the glazed wild boars looked that they would eat. Finally, I’ve fulfilled a dream in cooking a boar like that. The double-sided Hasselback potatoes use a Japanese technique to re-invent a Swedish classic – they might just change the way you make potatoes forever." Adam Liaw, Destination Flavour…

Glazed wild boar with double-sided Hasselback potatoes

Glazed wild boar with double-sided Hasselback potatoes | "One of my earliest food memories is of reading comic books about the Viking adventures of Asterix and Obelix and thinking how delicious the glazed wild boars looked that they would eat. Finally, I’ve fulfilled a dream in cooking a boar like that. The double-sided Hasselback potatoes use a Japanese technique to re-invent a Swedish classic – they might just change the way you make potatoes forever." Adam Liaw, Destination Flavour…

Bagna cauda | "Bagna cauda is a Piedmontese dish and a favourite of mine. I was first introduced to the idea of this dish by my friend and restaurateur Andre Ursini, but this recipe is Antonio Carluccio’s. If you’re not a fan of this salty little fish, now’s the time to try it, because there are few other dishes that give it such an elaborate dressing-up and there’s no better way to eat raw seasonal vegetables. Even my lovely Jono likes this when usually he wouldn’t touch an anchovy with a…

Bagna cauda

Bagna cauda | "Bagna cauda is a Piedmontese dish and a favourite of mine. I was first introduced to the idea of this dish by my friend and restaurateur Andre Ursini, but this recipe is Antonio Carluccio’s. If you’re not a fan of this salty little fish, now’s the time to try it, because there are few other dishes that give it such an elaborate dressing-up and there’s no better way to eat raw seasonal vegetables. Even my lovely Jono likes this when usually he wouldn’t touch an anchovy with a…

Food Safari's bulgogi | This is a tasty dish of marinated beef, tenderised and flavoured with a blend of nashi pear and onion then cooked on a hot plate. Koreans love to eat bulgogi wrapped in lettuce leaves, sometimes with a small amount of steamed rice in the lettuce too, and with condiments such as kimchi, gochujang (chilli paste) or doenjang (soybean paste), which are all available from Korean food stores.

Food Safari's bulgogi

Food Safari's bulgogi | This is a tasty dish of marinated beef, tenderised and flavoured with a blend of nashi pear and onion then cooked on a hot plate. Koreans love to eat bulgogi wrapped in lettuce leaves, sometimes with a small amount of steamed rice in the lettuce too, and with condiments such as kimchi, gochujang (chilli paste) or doenjang (soybean paste), which are all available from Korean food stores.

Pinterest
Search