Sichuan spiced potato salad
Serves 6-8 as a side dish After travelling round Sichuan I came back with a craving for the unmistakable flavours of the hundreds of varieties… Read More »Sichuan spiced potato salad
Sarah Gurung
Chinese Beef and Green Bean salad
Serves 2 as a main course or 4 as a starter The Chinese trinity of soy sauce, ginger, and garlic one of my absolute favourites,… Read More »Chinese Beef and Green Bean salad
New York French Toast
Serves 4 It was a the cliche New York morning when I first tasted something similar to this. A line of yellow cabs outside a… Read More »New York French Toast
Tibetan Beef and celery stir-fry
Serves 4 as part of a multi dish sharing meal I had a dish similar to this made with Yak meat and Tibetan celery in… Read More »Tibetan Beef and celery stir-fry
Moroccan spiced roast lamb
Serves 4-6 I’d like to think I discovered this recipe under star lit desert skies. The reality is that years ago I saw a tv… Read More »Moroccan spiced roast lamb
Nepalese spiced baked Sea Bream
Serves 2 This an old recipe from Maleku in Nepal it goes back to the days before the bridge washed away when Maleku was just… Read More »Nepalese spiced baked Sea Bream
Nepalese, squash kale and crispy garlic
Serves 2 as a generous main or 4 as a side dish This was born out of the make a curry out of whatever we… Read More »Nepalese, squash kale and crispy garlic
Peach melba swiss roll
Fluffy swiss roll filled with soft whipped cream, fresh peaches and raspberry jam. if ever the UK gets a sunny summers day this is the… Read More »Peach melba swiss roll
Prosecco syrup
Makes approximately 500 ml | 17 fluid oz I’m sorry, honestly I really am but I need to confess that I don’t like Prosecco. This… Read More »Prosecco syrup
Love Apple Jelly
Makes approximately three jars This recipe is a tribute to my mother’s last cookery book and her ‘Love Apple Marmalade’. In the early 1980’s I… Read More »Love Apple Jelly
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