Pad Thai in simple terms
Garlic. Sugar. Fish sauce. Oyster sauce. If you can remember those four things you can make an amazing plate of Pad Thai noodles whenever you like – cookbook free.
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Taking the kitchen by the scruff of the neck
5 things Florence taught us about food
We’ve been to Florence this week – and we got schooled in a number of food and drink truths…
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Weed science: could seaweed really replace pasta?
That’s the question asked by Dutch sustainability fan Willem Sodderland. We put his company’s ‘I Sea Pasta’ seaweed-based tagliatelle to the test…
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Sri Lankan roasted spice adventure (in England)
The curries in Sri Lanka are notoriously fiery but very, very good. Here’s how we recreated one…
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Jumbling through a jambalaya
They call the thrilling city of New Orleans “The Big Easy” – and this jambalaya recipe is both big and easy. It’s our favourite NOLA dish, and you can find out how to make it right here…
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Crunchy spicy chickpea snacking
They may look like some kind of pupae, but these are in fact baked chickpeas heavily dusted with salt and a load of spices. And as an alternative to crisps or other health-screwing snacks, these spicy chickpea rascals are pretty nutritious, and tasty too…
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