Fresh from the kitchen
A hand-picked library of recipes and step-by-step guides — clear ingredients, honest timings, and tips from the pass.
A iconic Mumbai street food favorite combining spicy Schezwan fried rice and noodles, served alongside a savory chili gravy and topped with crispy fried noodles.
A herby olive-oil rice with mint and lemon — use it to stuff vegetables, or cook it on its own as a pilaf.
Frozen peas braised with onion and tomato paste, with a pinch of sugar to sweeten.
Courgettes gently braised with onion, tomato paste and dried mint.
Tender spinach braised with onion and a little tomato paste — simple and wholesome.
Homemade dough parcels filled with grated halloumi, mint and fried onion — a Cypriot classic.
A silky, blended red lentil soup with carrot, lemon and a hint of mint.
A simple, comforting bulgur pilaf simmered in tomato and olive oil.
A savoury Cypriot bake of grated halloumi and dried mint — golden outside, soft inside, lovely warm.
A zesty fine-bulgur salad with tomato paste, fresh vegetables and olive oil — a Cypriot meze favourite.
DinnerGolden, squeaky halloumi off the griddle with a bright squeeze of lemon.
DinnerA warming, budget-friendly curry built from pantry staples and ready in half an hour.
BreakfastTall, tender pancakes with crisp golden edges — a lazy-weekend staple that comes together in one bowl.
