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.
    Read more…

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.
    Read more…

  • 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.
    Read more…

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.
    Read more…

  • 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.
    Read more…

The Curry Guy

10 May, 2017

We talked to Dan Toombs, AKA The Curry Guy, about how cooking Indian food turned him into an award-winning blogger and a cookbook author, as his new book has just been added to the library.

What made you choose Indian cooking for a blog?

We don’t have Indian restaurants, like Britain does, where I’m from in California, so I wanted to learn how to cook authentic Indian food. However, I soon realised it was the British Indian restaurant dishes that I really wanted to learn. To start with, it was based on guesswork as restaurants were very secretive about their recipes. Then, people from Indian restaurants started contacting me and saying, why don’t you come up here and we’ll show you how it’s really done. 

You must have had so many recipes on the blog to choose from for the book, but do you have any favourites?

I’ve got a couple. My British favourite would have to Rogan Josh. I will always love the British Indian restaurant style – but I love a few others that I’ve learned along the way too, like Sho-coo-tee, which is a Bangladeshi version of a Goan dish. My favourite recipe right now is the Lamb nihari. It has nice spices in it but it’s not spicy. Serve it with chillies at the table – I’d not really ever seen that done but it means you can make the same dish work for anyone. 

Do you need any special kit to make Indian food at home?

If you’re going to make my recipes the most important thing is the base sauce, so you really need a spice grinder. It’s ideal for making big batches of Garam masala, and Garlic and ginger paste. I like to make these fresh. You can freeze them too, they last for ages. 

You need a good pan, but it really doesn’t need to be an expensive one, and aluminium is good, because they heat up really fast, which is actually much more like what they use in the restaurants. 

Then I also use a hand-held blender. Especially when making a base curry sauce, because you don’t want to be transferring your sauce into a counter-top blender then back into a pan, a hand-held blender is perfect and does the job. 

What would be good dinner-party recipes for first-time curry makers?

I really like the Bora and pedina, like a hot crisp which is dipped into a cold coriander chutney. Those contrasts and the different flavours are amazing. Lamb shami kebabs – if you’re having a party you can just hand them around. Then a Chicken pakora, all things that you can make ahead and keep them warm in the oven. I do like to do a couple of the British classics too – one that everyone always asks for is the Lamb saag. I always have to have it with Chicken korma or Chicken tikka masala as those are the two most popular. Both kids and adults like those. 

After eating Indian food for a year, are your family your fiercest critics?

Yes, they tell me when they hate it! But, they also say when they think I’ve got it right. For example, I still make butter chicken about once a month because my kids love it. It’s not too spicy and very neutral.

Have you had any real disasters?

I’ve had a few disasters, but I’d never serve a large group of people something that I’ve not tried before. There was one time though that we had friends round for dinner, and I couldn’t be bothered to cook curry that day so we had sushi – and they complained that they’d come all that way for curry not sushi!

Do you ever order a takeaway these days – I don’t need to as I’m still visiting restaurants and often get sent away with food for the family – but a takeaway is also so expensive compared to when I cook it at home too. 


    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again