This is a rich and creamy Indian dessert recipe with the goodness of milk, nuts and the natural sweetness of carrots.
You can easily get the ingredients in any Asian supermarket. But be careful, this is super spicy - which is the best way to eat Tom Yum! You can use chicken instead of fish if you prefer.
A traditional Indian bread to serve with curries. Freezes well.
A simple chicken curry that is easy to make with only six ingredients.
This is a very widespread savoury snack or pastry in the Balkans, also known as Borek. I've eaten this in Slovenia, Croatia, Serbia and Bosnia - Turkey has got something similar too.
When I was in Australia for a year, I lived above a Thai restaurant. They made the best green curry I've ever tasted. I was a regular customer and I managed to persuade the chef to let me know how he made the curry. I've adapted it slightly to bring down the heat but it's still got a nice kick to it. Apparently the paste will keep in the fridge for up to 4 months! This one uses prawns but feel free to use chicken.
A delicious but simple fruity curry recipe. Serves two hungry people.
This was my first recipe, and I knew it was good when my entire family loved it, especially my mum! It's inspired by the Bengali cooking I grew up with and is best served with rice or naan.
These make mouthwatering starters or are good for a party. They can also be served as part of a main course. Everyone always asks me for the recipe when I make them!
A light but filling tasty dip perfect for any time of day or night! Great as a snack or a starter.