Blog

We interviewed Masterchef champion Saliha Mahmood Ahmed about the legacy of Mughal cuisine, learning to love food thanks to her grandmothers, staying calm under pressure and celebrating the art of the home cooked meal.

Find out all about the very special ingredient that makes our Vegan Penang Curry extra tasty.

Cooking oil doesn't have to taste of anything, and you can get great results with a neutral oil like groundnut, vegetable or sunflower. But if you want to take things to the next level, why not learn which cuisines pair with which kinds of flavourful oil, and how to make the best use of their unique aromas and tastes?

In some of our recipes, we’ve sent you extra cabbage, so we thought we’d count down our 9 favourite things to do with the leftovers. 

You may have noticed that coriander is featured in most of our recipes. Sometimes it appears in sauces or broths but, most commonly, fresh coriander leaves (cilantro) are used as a garnish to add that finishing touch.

You may have wondered why - what’s so special about coriander and why does it complete our dishes? Wonder no more…

Offering more of an insight into Eastern cuisine, and why we want to help you to make it from scratch!

With our first blog post, we’d like to introduce ourselves. That means showing you what we’re about and what we can do for you.