June, 2016

May, 2016

April, 2016

  • The six rules of barbecuing

    28 April, 2016 The six rules of barbecuing

    Even the best cooks can be stumped when it comes to cooking to perfection over coals. We ask Ben Tish to tell us the six most important rules of barbecuing so we can grill with confidence over the long weekend.
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November, 2015

October, 2015

September, 2015

August, 2015

July, 2015

  • Eat like an Italian

    20 July, 2015 Eat like an Italian

    If you’ve ever been on holiday to Italy, like us, you’ve probably eaten classic pizzas, pastas and risottos until you’re fit to burst. While sticking with what you know isn’t always a bad thing, delve a little deeper and you’ll find the true heart of the region; eating cotoletta in Milan, beans in Florence and artichokes in Campania will open up a whole new world of Italian cooking. We spoke to three Air B’n’B hosts about the food of their region, must-eats while you’re there, and asked about the best-kept secrets when it comes to eating out.
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  • Michelin Stars in Your Eyes

    06 July, 2015 Michelin Stars in Your Eyes

    With so many Michelin-starred chefs on the site, we challenged Cooked writer Imogen Corke to test her mettle on some of the trickier recipes. This week, she cooks Atul Kochhar’s cod in nilgiri korma gravy from his latest cookbook, Benares.
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May, 2015

  • Q&A with Rosie Birkett

    22 May, 2015 Q&A with Rosie Birkett

    We ask our authors ten questions about their life long love of food. This week, we speak to Rosie Birkett, author of A Lot on her Plate, about roast dinners, tuna tacos, and why you should never run your finger through hot caramel.
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  • The Lunchbox Edit: Spring Greens

    01 May, 2015 The Lunchbox Edit: Spring Greens

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches.
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The five most common mistakes you’ll make when cooking a curry

Anjum Anand
07 October, 2016

In celebration of National Curry Week, TV chef, cookery writer and co-founder of award-winning The Spice Tailor’s range, Anjum Anand, shares some of the most common mistakes people make when cooking curry at home and how to avoid them…

Not taking your time
When making a curry from scratch it takes patience, right from the very first stage when cooking the onions.  Well-cooked onions are the base of most curries and rushed onions make a one-dimensional curry, without the caramelised sweetness of the onion balancing the other flavours.  The tastiest (meatier) curries are the ones cooked slowly over a low flame and stirred often so the sauce becomes homogenous, creamy and smooth.

Leaving out the seasoning
Even a great curry will be flat without this amazing conductor of flavour and if you have gone to all the trouble of lovingly making a curry, it seems a shame to fall at the last hurdle.  I hold occasional cookery classes and it is a common mistake I often see people making when it comes to the addition of the salt and pepper. Season to taste, of course, but sometimes you need a fair amount more than you at first thought.

Failure to experiment 
Don’t be afraid to take charge of your curry and balance it where it is lacking.  Ingredients can behave and taste differently depending on the season and all chefs will taste and adjust.  Great things you can add to fix a curry that’s not quite going the way you intended are; browned crispy onions (crushed), tomato puree, garam masala, green chillies, cumin powder, lemon juice or tamarind, coriander, mint or curry leaves (fried in a little oil).

Using the wrong ingredients 
I would always advise against using nut pastes or cream in Indian food as it isn’t the traditional method.  If you crave the creaminess, add some yoghurt or serve with a raita – it tastes better and is much healthier than heavy ingredients, it can also help to cool down a curry it it’s a bit too spicy served on the side.

Stale spices
Jars of pre-ground spices can often go stale, especially if you’ve had them in your store cupboard for a while.  I have two spice tins that stack on top of each other.  In one I have my most commonly used spices (ground coriander, ground turmeric, garam masala powder, red chilli powder, mustard seeds, cumin seeds and salt), in the other my favourite whole spices (cloves, cassia bark, black peppercorns, green and black cardamoms, mace and dried bay leaves).  I grind whole spices into small batches which go in here and once used up I do it again.  This can make a huge difference to the flavour of the final dish. 

Enter our competition to win a hamper of The Spice Tailor products here. 

Find out more about Anjum and The Spice Tailor here

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