Khoresh Rivas is a delicious Persian Rhubarb Stew. Soft and succulent rhubarb with meltingly tender meat, sitting in a sweet, sour and herby sauce, this is a stew that screams spring, with in-season rhubarb, lamb and lots of parsley and…
Rice beef burger with kimchi and wasabi-mustard mayo, a delightful Japanese/Korean fusion burger recipe. These Rice Beef Burger with Kimchi and Wasabi-Mustard Mayo is both a reader requested recipe, as well as a post for the Foodies+ Fusion month over…
These slow braised lamb shanks are perfect for any occasion, and certainly at Easter. Meltingly tender meat falling off the bone is accompanied with a ready-made sauce and vegetables, all cooked in the same pot. Easy Lamb Shanks When I…
This Eurasian Corned Beef Stew is a favourite childhood recipe from the Portuguese Eurasian community in Singapore and Malaysia. It can be a bit of a strange one for some people, given that corned beef isn’t usually eaten “wet”. This was one…
Toad in the Hole, an English classic of sausages baked in batter, is just one of many bizarrely named foods in British cuisine. We also have Cullen Skink, Spotted Dick and Welsh Rarebit, just to name a few. Origin of…
This Lamb Shank and Rhubarb Tagine is a deliciously tangy tagine, full of sweet and sour flavours that complement the lamb so perfectly. Lamb Shank and Rhubarb Tagine For today’s Tagine Masterclass recipe, I drew inspiration from an old Persian family…