Melchior Mule

From: Today

Touch, toast, sip, savour and….enjoy!

Coleslaw and more

From: The Afternoon Show

Another perfect accompaniment for your beautiful BBQ’s!

Sticky Gingerbread

From: Four Live

Sit by the fire and devour these indulgent treats!

Polenta Tea Cake with Passion-Fruit Mascarpone

From: Today

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.

Arun's Simple Madras

From: Today

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

Autumn lamb, roast pumpkin and spiced tomato sauce

From: The Afternoon Show

Oven roasted lamb, enhanced with a variety of spices.

Arun's Snowman on a Stick

From: Today

Christmas pudding, coconut and currants.

Arun Kapil's Shepherd's Pie

From: Four Live

A classic dish with a twist!

Spiced Lamb Lettuce Cups

From: The Afternoon Show

A delicious light snack.

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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