Black pepper is a simple seasoner but is very effective as the dish hero (or sidekick) itself. Combine it with seafood to make things really interesting. . Use a combination of the chilli’s and black pepper to make it as potent as you like. Have it dry or with a slight sauce. Garnish with a few spring onions and/or lemon ...

Aromatic basmati rice blended with fish marinated in warm spices, topped with caramelised onions and coriander makes this fish biryani simply yum! Serve with raita (onions and tomatoes mixed in yogurt), lime wedges and even cashew nuts. This is Indian food so use a colour plate to really show off the vibrancy. ...

The basic elements of any good nasi lemak tend to be coconut rice, ikan bilis (mini fried anchovies) and sambal (a sort of hot, spicy, chilli paste) topped with peanuts, cucumber and egg. The different textures when plated is what makes this one stand out. Remove the anchovies and this can be a very effective vegetarian dish. You can also ...

Popular in the Seychelles, this curry uses the best spices of the region and showcases them spectacularly. Use a lime cut into wedges and flat leaf parsley to garnish.Store any remaining spice powder for another meal. It keeps well! ...

Real Japanese ramen takes years to perfect – chefs in Japan train for years but this is a simple version of that delicious comfort food. There are 3 main elements to our ramen – soup, noodles and topping. Miso paste gives a fabulous umami hit to the soup so it can be brought together really fast on the slow cook ...

A recipe that started this authors love of rice when looking for a simple dish to cook at university. Tarty, zingy and with the right combination of ingredients is simple but effective. Add some chopped fresh red chilli for a spice kick. Baby sweetcorn can add some great yellow colour to this lemony dish. ...

A healthy but absolutely delicious lunch or dinner side dish which is packed with delicious and fresh veg and herbs. The quinoa, roasted tomatoes and chickpeas can be made up to 3 days in advance and stored in the fridge until ready to use. For intense colour use 3 colour quinoa but remember to use slightly more water – 1:1.25 ...

Tabbouleh is a Middle Eastern/North African salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice and salt. Some variations add lettuce, or use semolina instead of bulgur. Tabbouleh is traditionally served as part of a mezze. To make a marvellous mezze, combine with pita and romaine lettuce leavesto be used ...

Layered with pasta, ratatouille, cheese and sliced aubergine this healthier take on the Italian favourite packs in all of your five-a-day and more. All made in a rice cooker using the SLOW COOK function. Add some chilli flakes to the mixture if you like a zing in your lasagna. Mature cheddar works well to cut through the flavours. ...

In India, do (pronounced ‘dough’), means two and pyaza is onion. Do pyaza refers to the onions being used in two ways. Diced onions are first fried with spices and then larger pieces of onions are added at the end to give a spicy dish which is also sweet from the onions. The pyaza style of cooking can be used ...