Dukkah. The spice mix is infiltrating our Western plates albeit slowly.
Filipino cuisine. Have you ever tried it? It’s about time for it to come under the spotlight. Here you will learn how to make Oxtail stewed in peanut sauce.
Rooibos, which means Redbush, is a tea from South Africa, grown in the Cederberg in the Western Cape. It’s considered a herbal tea and if you drink it plenty of health benefits can be enjoyed.
Melitzanosalata is Greece’s answer to the Middle East’s Baba Ghanoush and India’s Brinjal Bhaji.
Gigandes Plaki is the perfect meze dish to accompany every authentic Greek meal.
Makai Ka Soweta is a lamb and sweetcorn curry from the Rajasthan region in India.
Murgh Makhani, or better known as Butter Chicken, is a firm favourite at British Indian Restaurants. Here you can learn how to make it from the best in the business, Cinnamon Club.
Scared of preparing whole, shell-on prawns? Don’t be. Usually guests eye my handling of the creatures with some trepidation.
It’s got three stomachs. It can run over 70km per hour with its powerful legs. It’s the biggest bird on the planet. It has wings but can’t fly. It’s the ostrich and it’s delicious.
Hailing from Rajasthan in India, Laal Maas is a fiery lamb dish chilli lovers adore.