Chicken Jaipur


  • 3 banana shallots
  • 1 dried guajillo pepper
  • 1 dried cayenne pepper
  • 1 dried shiitake mushroom
  • 4 cloves garlic
  • 2 tsp cumin seeds
  • ½ tbsp cardamom seeds
  • 1 tsp whole fenugreek seeds
  • ½ tsp guajillo chili powder
  • ½ tsp cinnamon powder
  • ¼ tsp black peppercorns
  • ¼ tsp whole black mustard seeds
  • 2 tbsp cider vinegar
  • 1 fresh red chili pepper
  • thumb sized piece of ginger
  • 3 boneless chicken thighs (cut into bite sized pieces)
  • ½ tbsp sunflower oil
  • 1 tbsp agave syrup
  • ½ tsp salt
  • 1-2 tbsp water


  1. Remove the outer layer of skin from the shallots and cut in half.
  2. Place the shallot halves cut side down in a roasting tin smeared with a little oil.
  3. Roast the shallot for 20 mins at 180C fan.
  4. Rince and lightly dry roast the dried peppers.
  5. Place the dried peppers and dried shiitake in a jug and cover with just boiled water for 15 minutes.
  6. Peel and half the garlic cloves add to the roasting pan with the shallots for last 10 minutes.
  7. Dry roast the whole spices and grind to a fine powder.
  8. Combine the ground spices in a bowl with the vinegar, salt and agave syrup.
  9. When the shallots and garlic are finished roasting and are nicely caramelised, remove from the oven and allow to cool.
  10. Blend to a paste the shallots, garlic, peppers, mushroom, ginger, with a little of the pepper water.
  11. Add this to the spice and vinegar mixture.
  12. Heat the oil a large heavy bottom pan over medium heat.
  13. Brown the chicken.
  14. Add the paste and the remaining pepper water.
  15. Cook for 15-20 minutes stirring occassionally.

Garam Masala

Madhur Jaffrey

  • 1 tbsp (black) cardamom
  • 2″ stick cinnamon
  • 1 tsp (black) cumin
  • 1 tsp cloves
  • 1 tsp black pepper
  • ¼ nutmeg


  • 1 tbsp coriander
  • 1 ½ tsp cumin
  • 1 ½ tsp fennel
  • 1 ½ tsp fenugreek
  • 1 ½ tsp black pepper
  • ¾ tsp brown mustard
  • ¾ tsp nigella
  • ¾ tsp cloves
  • ¾ tsp tumeric
  • ½ tsp allspice


  • 2 tbsp (black) cardamom
  • 1″ stick cinnamon
  • 2 tsp (black) cumin
  • 2 tsp cloves
  • 2 tsp black pepper
  • ¼ nutmeg
  • 1 bay leaf
  • ¼ tsp fennel
  • ¼ tsp fenugreek
  • pinch black mustard
  • pinch nigella
  • pinch mace
  • pinch allspice

Sandwich Bread

Based on a recipe by Nigella Lawson


  • 350g strong white bread flour
  • 150g strong wholemeal bread flour
  • 1 x 7g sachet Alinson’s easy bake yeast
  • 2 tsp caster sugar
  • 2 tsp fine sea salt
  • 65ml old plain yoghurt
  • 60ml milk
  • 150ml cold water
  • 100ml boiling water
  • tbsp soft unsalted butter
  • vegetable oil for kneading


  1. Mix the flour, yeast, sugar and salt in a large bowl.
  2. Mix the yoghurt, milk, water, and butter in a measuring jug.
  3. Pour the wet ingredients into the bowl of dry ingredients.
  4. Mix with your hands into a ball of dough.
  5. Repeat three times:
    1. Cover with cling film and leave for 10 minutes;
    2. Gently knead the dough on an oiled surface for 10 seconds;
    3. Return the dough to the bowl.
  6. Leave for an hour.
  7. Butter the base and sides of traditional 2lb loaf tin and line the base with baking paper.
  8. Pat out the dough to about 2cm thick, roll it up tightly like a scroll and squish it seam-edge down into the tin.
  9. Place in the oven on proving mode and leave to rise for 45 minutes.
  10. Turn the oven to bread baking mode (200C), and dust the top with flour.
  11. Bake for 45 minutes.
  12. Take the bread out of the tin, and place on a wire rack to cool.

Pork Belly in Adobo Sauce


  • 1kg pork belly
  • ½ butternut squash (diced)
  • ½ large beetroot (diced)
  • 1 onion (quartered)
  • jar of Chipotle Peppers in Adobo Sauce
  • juice of an orange
  • 1 tbsp cider vinegar
  • 2 tbsp honey
  • 2 tsp mexican oregano
  • pinch of salt


  • Place the pork belly in an oiled roasting pan
  • Dry and score the pork belly skin
  • Rub salt over the skin and leave to stand at room temperature for half an hour
  • Blend the chipotle pepper in the adobo sauce
  • Add orange juice, vinegar, honey, oregano, and salt and set aside
  • Dry the pork skin and salt again for another half hour
  • Pre-heat over to 200°C
  • Roast for an hour or until crispy
  • Remove from the oven
  • Lower over to 130°C
  • Lift the belly and shove the diced root veg and onion underneath
  • Slather with two thirds of the adobo sauce
  • Return to the oven and cook for an hour
  • Slather with the remaining sauce and cook for another hour

Chipotle Peppers in Adobo Sauce

Based on a recipe by Kevin is Cooking


  • ½ cup Ancho chili powder or similar
  • 2 roma tomatoes, chopped
  • ¼ cup cider vinegar
  • 3 garlic cloves
  • 2 tbsp brown sugar
  • 1 tsp oregano
  • ½ tsp salt
  • ½ tsp ground cumin
  • ¼ tsp cinnamon
  • ¼ tsp black pepper
  • ¼ tsp allspice
  • 3 tbsp olive oil
  • freshly smoked chipotle peppers


  1. Add the chile powder to blender and carefully pour in 1 ½ cups boiling water.
  2. Cover with lid to steep while you get the other ingredients together.
  3. Add the rest of the ingredients except the oil and smoked peppers.
  4. Process to a smooth purée, about the consistency of BBQ sauce. If needed, thin with water.
  5. Heat oil in a skillet over medium high heat.
  6. Pour in the chili purée and bring to a boil, reduce to simmer and cook for 20 minutes uncovered.
  7. Add the smoked peppers and simmer for another 10 minutes.

Chipotle peppers

Based on instructions from Kevin is Cooking


  • jalapeño peppers (washed and dried)
  • smoking chips (traditionaly pecan, but we used oak whiskey barrel chips)


  • Put the smoking chips in an aluminium tropfschalen
  • Covered with tinfoil and pierce a few holes to let the smoke out
  • Place directly on the heat plates on one side of the grill – don’t put the grill back over it (as pictured here) you will need access to replenish the wood chips
  • Place the washed and dried jalapeños in a single layer on a wire rack on the opposite side of the grill
  • Bring temp up gradually to 90-110°C
  • Smoke the jalapeños for 3 hours – you will need to juggle the gas setting to keep the temperature that low on the Weber
  • Dry or store in Adobo sauce

Slow Cooked Beef Cheeks

Based on a recipe by Nagi.


  • 1kg beef cheeks
  • 3 tbsp vegetable oil
  • 4 shallots (roughly chopped)
  • 6 cloved garlic (sliced)
  • 2 sticks of celery (roughly chopped)
  • 2 carrots (roughly chopped)
  • sprig of thyme
  • 4 fresh bay leaves
  • 500ml red wine
  • 250ml beef stock
  • 2 tbsp redcurrant jam
  • salt
  • pepper


  • Cut off any large pieces of fat or sinew, if your butcher hasn’t already done so
  • Heat the oil in a large heavy-bottomed pan and brown the cheeks
  • Transfer the cheeks to the slow-cook
  • Saute the onion and garlic for a few minutes until starting to soften
  • Add the celery and carrot and cook for a few minutes more
  • Transfer the sofrito to the slow cooker
  • Deglaze the pan with wine
  • Pour the wine into the slow cooker
  • Add stock, redcurrent jelly, herbs, and salt and pepper to taste
  • Slow cook on high for 4 hours
  • Turn down to low and cook for another 2 hours
  • Turn to keep warm mode and leave to simmer for another 2 hours
  • Use a large ladle to spoon the liquid out to a saucepan, leaving the meat and veg in the slow cooker
  • Boil the sauce to reduce by between a third and a half
  • Return to slow cooker
  • Serve with creamy mash, kale, and horseradish

Awesome Chicken Curry


  • large piece of ginger
  • 3 or 4 cloves garlic
  • 1 medium white onion (finely chopped)
  • 1 medium red onion (sliced)
  • 2 sticks celery (finely chopped)
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp brown mustard seeds
  • 1 carrot (half chopped finely, half roll-chopped)
  • 2 fresh chili peppers (one deseeded & chopped, one whole)
  • 2 or 3 tbsp curry powder (see Curry Powder)
  • 2 chicken legs in 4 pieces
  • 2 tbsp tomato puree
  • 1 knorr chicken stock pot
  • handful of broad beans


  1. blend the garlic, ginger, celery tops and a little water to make a paste
  2. fry the onion and celery on a high heat
  3. add the whole spices
  4. add carrot
  5. add peppers
  6. cook until the onions start to brown
  7. turn it down and add a splash of water to cool the pan
  8. when the water burns off, add the curry powder and fry for a second
  9. add the paste and fry for a few seconds
  10. add the chicken legs
  11. stir to get the chicken well coated in the spices and paste
  12. add enough water to cover the chicken, tomato paste and stock pot
  13. turn right down and simmer as low as possible for an hour or so or until the chicken is cooked and the sauce has reduced
  14. for the last few minutes chuck in the handful of broad beans
  15. serve with rice, mango chutney, and plain yoghurt

Curry Powder

Ingredientscurry powder

  • 2 tbsp coriander
  • 1 ½ tbsp cumin
  • ½ tbsp black mustard
  • ½ tbsp black pepper
  • 1 ¼ tsp fenugreek
  • 1 ¼ tsp cardamom
  • 4 cloves
  • ¼ tsp fennel
  • ¼ tsp star anise
  • 3 ½ tsp turmeric
  • 2 tsp chili powder/cayenne
  • ½ tbsp cinnamon
  • ½ tsp ginger
  • ¼ tsp paprika
  • ¼ tsp nutmeg