My version of the ever-popular creamy chicken, Murgh Makhani. We've based this recipe on a dish my father's good friend used to enjoy whilst at college in Lucknow (Oudh). Bizarrely enough, this particular recipe uses cheese for added richness, an ingredient used in more opulent, banqueting dishes the rich Northern Indian Nawabs encouraged their chefs to prepare for them. Fresh cardamoms, creamy sauce, simple cooking... beautiful!
Serve with mounds of Green Saffron's Indian Basmati rice and spiced banana riata.
A wonderfully fragrant sweet, sour type dish from Goa, to the south of India with a distinct peppery perfume. This region's cooking is heavily influenced by the Portuguese, so the Vindaloo is more about vinegar ('vin') and garlic ('alho') than pure hot, heat. The chillies reflect Goa's penchant for a little extra kick. Here's a vegetarian version, every bit delicious as the traditional pork.
This is really quite simple to make. It takes a little patience to cook and cool down but produces a totally satisfying deep crust crunch with a moreish moist centre and delicious polenta bite. I've used the spices here to brighten up the richness and add some oomph to the subtle, zesty clementine flavour.
Christmas pudding, coconut and currants.
Touch, toast, sip, savour and..enjoy!
These are beautiful fried potato cakes my Dad used to make for us any time he got in the kitchen, when Mum was out! They're a staple of any street wala in northern India and a must-have whenever walking around the winter streets of Old Delhi. This is my version, simple, effective and totally delicious!
This Persian inspired dish is so quick to make, pretty healthy and plays on all sorts of taste and flavour sensations
This recipe is made from all Irish ingredients including Green Saffron Spices and Glenilen Farm butter
This works well with Arun Kapil's Chicken Pot recipe and is really easy to make.
Great with Arun Kapil's Moroccan Spiced Chicken and Green Salad.
This is a brilliant combination of warming flavours and pure fresh spice. A lovely, quick way to make a meal a little different whilst keeping things really simple and light. Spiced chicken, zingy mayonnaise and crisp green salad, yum!
Great with Arun Kapil's Moroccan Spiced Chicken and Algier Aïoli.
Good things come to those who wait and today Arun will be completing the Four Live Christmas Cake with a gorgeous almond paste that will be sure to impress your Christmas visitors
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