This Afghan chickpea stew recipe for qurma-e nakhod or saland-e nakhod makes a gently spiced chickpea stew from Afghanistan that also gets called an Afghan chickpea curry due to the combination of spices intrinsic to so many curries. It’s richly spiced, creamy courtesy of a garlic yoghurt sauce stirred through the stew and drizzled on … Read more
Our best stew recipes include comforting recipes for a traditional Irish beef stew, a rich French cassoulet Toulousain, a classic Cape Town tomato bredie with spicy lamb and potatoes, and a Moroccan lamb tagine with prunes and almonds. We’ve also got an authentic saucy beef Stroganoff, which is more of a braise if you use … Read more
Our Dublin coddle recipe makes the deliciously hearty Irish stew of sausages, bacon, potatoes and onions cooked low and slow with fresh thyme and parsley. It’s classic Irish comfort food. Our recipe is fairly traditional with just a few tweaks, including the addition of baby carrots and bumping up the fresh thyme for big herby … Read more
This chickpea, pasta and chicken soup recipe makes pasta e ceci with chicken. The iconic Roman dish pasta e ceci or pasta and chickpeas is not traditionally made with chicken, but it’s so incredibly delicious with chicken… just don’t tell your Italian friends. It’s a fantastic use of leftover roast chicken or you can pick … Read more
My chicken Stroganoff recipe makes the best chicken Stroganoff. It’s incredibly rich and creamy, redolent of spices, slightly tangy and loaded with umami due to the addition of Worcestershire sauce, which was added to beef Stroganoff in the Russian restaurants in Shanghai and Harbin in China in the early 20th century. If you loved my … Read more