Contains pork – recipe is for non-Muslims/non-pork eaters.
Fire up the barbecue for these punchy sweet and sour pork ribs with sharp notes of tamarind, drizzled in a vibrant coriander chutney
Toss together king prawns, black beans, chopped avocado, cucumber and cherry tomatoes in a hot sauce and lime dressing to make this zingy summer salad
Use the classic combo of rhubarb and custard in a meringue showstopper — serve at a barbecue or summer dinner party
Serve these top drawer hot dogs with our accompanying recipes for harissa sticky onions, seedy gremolata, tahini dressing, and cabbage & corn slaw
Save time and use shop-bought vanilla ice cream to make a stunning ice cream sundae flavoured with crunchy peanut butter and dark chocolate
Try Crystelle Pereira’s rich chocolate cake with a hint of coffee and mascarpone icing. The secret ingredient – beetroot – might sound strange but it lends a beautiful texture
Make this rice salad with our accompanying recipes for brown butter pilaf, harissa sticky onions, seedy gremolata, tahini dressing, and cabbage & corn slaw
Use a tub of shop-bought pistachio ice cream as the base for this summertime sundae made with baklava, pistachios and fresh strawberries
Kimchi exists in dozens of versions and these can be further varied. Shrimp or fish sauce is also traditionally used to prepare kimchi, we offer you a simplified version that is also suitable for vegans.
Make these sticky onions ahead and store chilled for up to five days. They make a perfect partner for hotdogs, burgers and grilled meat dishes
