The Cook Book

Cinnamon

squash venison tagine 1

Squash & venison tagine

Heat 1 tbsp oil in a large pan and heat oven to 180C/160C fan/gas 4. Toss the pumpkin pieces in another 1 tbsp oil and some seasoning, and put on

cropped biriyani

Microwave biryani

Add the onions, garlic, butter, cardamom seeds and the chilli flakes to a large microwaveable bowl and cook in the microwave on High for 30 secs. Tip in the rice

morrocan spiced turkey pie

Moroccan-spiced turkey pie

Heat a large non-stick pan over a medium heat and toast the coriander and cumin seeds for 1-2 mins until fragrant. Add the cinnamon, olive oil, aubergine and shallots. Coat

recipe image legacy id 788 11

Shanghai-style braised pork

Bring a large pan of water to the boil, add the pork. Return to the boil, skim, reduce the heat and simmer gently, partially covered, for 30 minutes. Drain thoroughly.

Using

recipe image legacy id 1090451 12 2

Braised pork with plums

Cut the pork into big pieces about the length of your thumb and twice as wide. Put into a bowl or food bag, and add the wine, soy sauces, half

vietnamese 0 1

Asian caramel chicken wings

Put the sugar in a medium sauté pan with enough water to make it go sludgy. Place on a low heat and bring to the boil, then cook until you

pork chorizo enchiladas

Pork & chorizo enchiladas

Heat the oil in a large, deep pan and fry the onions and garlic for about 10 mins. Add the spices and half the chilli, and cook for 1 min

chinese braised pork with plums

Chinese braised pork with plums

Bring a very large saucepan of salted water to the boil. Add the pork belly and boil for 15 mins until cooked. Cool to room temperature, then cut into 4cm

stuffed vine leaves

Stuffed vine leaves

Heat oven to 180C/160C fan/ gas 4. Wash the vine leaves thoroughly, then put in a large saucepan, cover with water and bring to the boil. Boil for 15 mins,

cardamom chicken with lime leaves

Cardamom chicken with lime leaves

Heat the oil in a large, wide pan, add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger, cardamom, cloves