Mouclade

From: Four Live

This traditional French dish consists of steamed mussels served in a lightly curried sauce and crusty bread.

Chicken Pot

From: Four Live

This recipe is made from all Irish ingredients including Green Saffron Spices and Glenilen Farm butter

Arun's Simple Madras

From: Today

Serve with mounds of Green Saffron's Indian Basmati rice and spiced banana riata.

Methi Aloo

From: The Afternoon Show

This potato dish is brilliant in its simplicity and versatility; it’s delicious eaten by itself or as an accompaniment to your favourite dish!

Roots Vindaloo

From: Today

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.

Spiced Pumpkin and Curry Leaf Kari

From: The Afternoon Show

Spice up your Halloween with this Pumpkin dish

Ginger Lemon Sherbat

From: The Afternoon Show

This drink's sweetness revives and the ginger refreshes.

Arun Kapil's Shepherd's Pie

From: Four Live

A classic dish with a twist!

Spiced Lamb Cutlets, Pomegranate, Walnut, Red Onion and Mint

From: Four Live

This Persian inspired dish is so quick to make, pretty healthy and plays on all sorts of taste and flavour sensations

Buttered Chicken (Arun's Murgh Oudhi)

From: Today

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!




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