The posts feature recipes that we have gathered and created during our travels, including recipes from The Dish and Weekend Eggs posts.
This cranachan recipe makes the Scottish dessert of fresh raspberries, cream, whisky, honey, and toasted oats that’s traditionally served for sweets at the end of a Burns Night Supper, but can be eaten at any time of year. The cream can be swapped for creamy Greek yoghurt and you can skip the whisky if serving … Read more
This easy cashew chicken recipe with crunchy asparagus and chilli makes a classic Cantonese-style stir-fried chicken with cashews with a few tweaks to accommodate those of us who prefer even more texture, flavour and spice. The beauty of the dish is that if you’re not a fan of fiery flavours, you can skip the chillies … Read more
We’ve got Chinese fried rice recipes for Yangzhou fried rice and the Chinese-Cambodian fried rice bai cha, as well as recipes for fried rice from Japan and Korea, if you’re getting into the spirit of Chinese New Year and Lunar New Year and looking for fried rice recipes. All of these fried rice recipes are … Read more
Our best char siu pork recipes include easy recipes for Chinese barbecue pork and the delicious dishes that you can make with it, from char siu omelettes such as the Cantonese egg foo young to Chinese special fried rice, Hokkien noodles with char siu, and even a char siu burger recipe with Asian slaw, crunchy … Read more
Our easy chicken leek soup recipe makes a speedy version of the Scottish cock-a-leekie soup that features on menus at Burns Suppers, dinners to celebrate the life and poetry of Scottish poet Robert Burns. A traditional cock-a-leekie soup recipe calls for a whole chicken, but adding shredded poached chicken or rotisserie chicken saves time without … Read more