Lemon and bay are wonderful ingredients to use when cooking fish as the fragrance seeps into the fish. For a tasty addition to this aromatic dish, why not roast 4 stems of baby tomatoes on the vine with the fish, to serve as a colourful accompaniment.
Paella is a great dish to master, because you can ring the changes with seemingly endless combinations of meat, fish and vegetables. The paprika and turmeric give this dish its distinctive colour and flavour.
This is a fantastic chilli with a really developed flavour, which it gets from my secret ingredient - coffee. Try it, it really packs a punch. Serve this chilli in baked potatoes or use it to fill soft tortillas.
The secret to char grilling lamb is to cook it over a high heat, searing in all the juices. Then just let it sit for a few minutes to relax, so that the meat becomes tender and wonderfully juicy. Its really not difficult and i guarantee that these delicious lamb pittas are well worth the effort.
These kebabs are a great way to cook meat without adding any fat. Why not roast some pumpkin wedges rubbed with a touch of grain mustard and a splash of lemon juice to serve them. Harissa is a fiery chilli paste from Africa and can be found in supermarkets.
Sirloin steak is very lean beef, but there is fat around the top edge of each steak and marbled throughout the meat itself. you can trim off the fat around the edge, but the marvled fat gives the meat a lovely succulence and flavour. If you want your meat completely lean choose fillet.
Kulfi is a scrumptious Indian ice cream that is often flavoured with fruit, such as mango, or nuts, such as pistachios. I have kept this very simple by just adding saffron but, for a touch of luxury, i have topped each serving with a sliver of edible gold or silver leaf, which you can buy in cake shops. You need to stir the frequently so that is does not burn on the bottom of the pan.
These tasty parcel of hot and spicy stir fried tofu wrapped in cool crisp lettuce leaves provides the perfect combination for a mouth watering treat. Use marinated tofu pieces, as they have a good flavour to begin with and act like sponges, soaking up all those wonderful flavours.
Dont be tempted to use tinned chick peas for this recipe. It is worth the extra cooking time to use dried and cook them yourself. Serve them in a warm pitta pocket with yogurt and crisp salad ingredients.