Read more about the article Lamb Doner Kebab

Lamb Doner Kebab

A post pub classic, over the last 30 years or so the Doner Kebab has firmly ingrained itself in the national conscience, almost an end of night ritual for some. But in the cold, hard light of day, how many of us have wondered just what was in it? Wonder no more. This mini fakeaway version of the shop classic may not be entirely authentic, but in our opinion it's all the better for that. Great quality ingredients, and a fantastic dish for big gathering (remember those), served with lot of fresh salads and zingy pickles and sauces, this is a perfect spring and summer dish. Lamb Doner Kebab A fakeaway version of that post pub classic that makes for a great…

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Read more about the article Chicken Katsu Curry

Chicken Katsu Curry

A classic Japanese recipe of crisp fried chicken in a simple curry sauce is packed full of flavour and so easy to make at home, made famous by a certain high street chain here in the UK. Katsu curry is immediately recognizable, full of very distinct flavour, and is one of Japan’s most popular dishes. At it's heart are standard Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder. We then exported the powder across the world, to Japan, where they married it to the traditional French technique of thickening sauces with a roux, et voila. Chicken Katsu Curry A Japanese recipe of crisp fried chicken breast in a tasty curry sauce, this…

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Read more about the article Chicken Katsu Curry

Chicken Katsu Curry

A classic Japanese recipe of crisp fried chicken in a simple curry sauce is packed full of flavour and so easy to make at home, made famous by a certain high street chain here in the UK. Katsu curry is immediately recognizable, full of very distinct flavour, and is one of Japan’s most popular dishes. At it's heart are standard Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder. We then exported the powder across the world, to Japan, where they married it to the traditional French technique of thickening sauces with a roux, et voila. Chicken Katsu Curry A Japanese recipe of crisp fried chicken breast in a tasty curry sauce, this…

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Read more about the article Kung Pao Chicken

Kung Pao Chicken

A takeaway classic that's really easy to do at home. Not only does this likely use less oil than your local takeaway, the great fresh flavours of this dish are at their best when freshly prepared. The 'velveting' technique of coating with a mixture of cornflour and soy sauce helps to seal in moisture, keeping it moist and tender, and above all adds a lovely sheen and crust. Kung Pao Chicken A healthy take on an all time classic Sichuan dish, using more accessible UK ingredients. Large Wok 500 g Chicken Breast (Cut into 2cm thick slices)70 ml Light Soy Sauce2 tbsp Cornflour70 ml Light Soy Sauce50 ml Cider Vinegar2 tbsp Sugar2 tbsp Brown Sauce2 tbsp Toasted Sesame Oil1 tbsp Tomato Puree3…

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