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Pork souvlaki
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Pork souvlaki

This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.

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Pajeon (파전) is a savoury pancake packed with whole spring onions held together by a thin batter. Dongnae, a district of Busan, is famous for its version, made with rice flour in the batter and finished with beaten egg poured over the top; Dongnae pajeon is usually loaded with seafood, which is left out here. Korean families often make it on rainy days and eat it with a soy and vinegar dip. Keep the batter ice cold and the pan hot for the crispest edges. Chef's tip: use just enough batter to glue the spring onions together. Dongnae cooks want you to taste spring onion first and batter second, so it should look lacy, not cakey.

25 minKoreanSnacks & Starters
by KrazyBadal 0 views

Sigeumchi namulSeasoned spinach

Sigeumchi namul (시금치나물) is a quick side dish of blanched spinach dressed with garlic, a little soy sauce and plenty of toasted sesame. It is one of the banchan found on tables all over Korea, and it is also one of the toppings in bibimbap. The spinach is blanched for just a few seconds so it stays bright green, then squeezed dry so it takes on the dressing. Serve at room temperature with rice and other banchan. Chef's tip: squeeze the spinach really hard before seasoning. Any water left in it dilutes the sesame dressing and makes the namul taste watery.

10 minKoreanSidesVegan
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Hotteok (호떡) are chewy, yeasted pancakes filled with brown sugar and cinnamon that melt into a hot syrup as they fry. They are a winter street snack all over Korea, but Busan is known for ssiat hotteok (씨앗호떡), where the fried pancake is slit open and stuffed with a handful of toasted sunflower and pumpkin seeds. Glutinous rice flour in the dough makes it soft and stretchy. Be careful with the first bite, as the filling is very hot. This dough uses milk, so it is vegetarian; use water instead for a dairy-free version. Chef's tip: rest the dough until it has properly doubled and is full of bubbles, and keep your hands oiled. A sticky, well-risen dough gives the chewy, stretchy texture.

60 minKoreanDesserts
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JapchaeGlass noodles with vegetables

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40 minKoreanPasta & NoodlesVegan
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35 minJapaneseSnacks & Starters
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Hobak jeonPan-fried courgette rounds

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20 minKoreanSnacks & Starters
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Horenso goma-aeSpinach with sesame dressing

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10 minJapaneseSidesVegan
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OmuriceOmelette-wrapped fried rice

Omurice (オムライス) is a yōshoku dish, Western-style Japanese food, said to have been invented at a Tokyo restaurant around 1900. Tangy ketchup fried rice is wrapped in a thin, soft omelette and topped with more ketchup. Chicken is usual inside; this vegetarian version uses mushrooms, sweetcorn, peas and onion. A favourite with children, and on the table in half an hour. Chef's tip: pull the pan off the heat while the top of the omelette is still a little runny; it finishes cooking from the heat of the rice, and stays soft and silky as in a Tokyo yōshoku diner.

30 minJapaneseRice & Grains
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Edamame with sea salt

Edamame (枝豆) are young green soybeans cooked in their pods, the classic snack with a cold drink in izakaya and beer gardens all over Japan, especially in summer. You squeeze the beans straight from the salty pod into your mouth. Rubbing the pods with salt before boiling seasons them through and keeps them bright green. They're a good source of plant protein too. Chef's tip: rub the pods with salt before boiling, as izakaya cooks do. It scrubs off the fuzz, keeps the pods bright green and seasons the beans inside.

8 minJapaneseSnacks & StartersVeganGluten free
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DorayakiHoney pancakes with sweet bean filling

Dorayaki (どら焼き) are two small, golden honey pancakes pressed around a thick layer of sweet red bean paste (anko). They were first sold in their modern form by a Tokyo sweet shop in the early 1900s, and are now in every Japanese bakery and convenience store. The pancakes are soft, moist and slightly springy, with a deep brown, even surface. A good afternoon treat with green tea, and children love them. Chef's tip: wipe the pan almost dry of oil and keep the heat low. That's how Japanese sweet shops get the smooth, evenly brown 'gong' surface (dora means gong); too much oil gives a blotchy, spotted pancake.

40 minJapaneseDesserts
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Vegetable miso ramen

Miso ramen was born in Sapporo, Hokkaido, and is now eaten all over Japan. This vegetarian version builds a deep broth from kombu and dried shiitake instead of pork bones, then thickens it with miso and toasted sesame paste. A pile of quickly stir-fried cabbage, bean sprouts, carrot and sweetcorn goes on top with a soft-boiled egg. Slurp it while it's piping hot on a cold day. Chef's tip: fry the miso paste for a minute in the hot wok with the garlic and ginger before it meets the broth, as Sapporo shops do; the toasted miso gives the soup its deep, roasted flavour.

35 minJapanesePasta & Noodles
by KrazyBadal 0 views

Baechu kimchiNapa cabbage kimchi

Baechu kimchi (배추김치) is the napa cabbage kimchi served at almost every Korean meal, from Seoul to Jeju. Salted cabbage quarters are rubbed leaf by leaf with a red paste of chilli flakes, garlic, ginger, radish and spring onion, then left to ferment until sour, fizzy and deeply savoury. Most recipes use fish sauce and salted shrimp; this one gets its depth from kelp stock and tamari, so it is vegetarian and gluten free. Eat it fresh after a day or two, or let it sour for a few weeks for kimchi fried rice, stews and pancakes. Salting takes about 2 hours, then allow 1–2 days for fermenting. Chef's tip: the salting is everything. Under-salted cabbage goes mushy and spoils; over-salted kimchi is harsh. Test a thick white stem: when it bends without snapping, rinse.

150 minKoreanBasicsVeganGluten freeSpicy
by KrazyBadal 0 views

BibimbapRice bowl with seasoned vegetables

Bibimbap (비빔밥) means 'mixed rice': a bowl of warm rice topped with small heaps of separately seasoned vegetables, a fried egg and a spoonful of gochujang sauce, all stirred together at the table. The city of Jeonju in North Jeolla province is famous for it and serves it with a dozen or more toppings; this home version keeps five that are easy to find. Each vegetable is cooked on its own so it keeps its colour and texture, and the sauce brings sweetness, heat and a nutty sesame finish. Serve with kimchi and a light soup. Chef's tip: season every vegetable on its own, lightly, and taste each one. If each heap is good alone, the mixed bowl will be balanced; if they are all dressed alike, the bowl tastes flat.

45 minKoreanRice & GrainsSpicy
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Dolsot bibimbapStone pot rice bowl with vegetables

Dolsot bibimbap (돌솥비빔밥) is bibimbap served in a heavy stone pot (dolsot) that is heated on the hob until the rice touching the stone turns into a crackling golden crust, called nurungji. It is eaten all over Korea and is still sizzling when it reaches the table. This vegetarian version tops the rice with seasoned spinach, bean sprouts, carrot, mushrooms and pan-fried tofu, and an egg that cooks gently in the heat of the pot. A small cast-iron pan works if you don't have stone bowls. Chef's tip: listen to the pot. A steady crackle with a toasty, nutty smell means the crust is forming; a sharp burnt smell means the heat is too high.

50 minKoreanRice & GrainsSpicy
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Japanese curry rice

Japanese curry rice (カレーライス) arrived in Japan from Britain via the navy in the late 1800s and is now a national comfort food, cooked in homes from Hokkaido to Okinawa. It is nothing like an Indian curry: the sauce is thick, glossy and mild, made with a roux of butter, flour and curry powder, and sweetened with grated apple. This vegetarian version is packed with potato, carrot, onion and mushrooms. It tastes even better the next day, and children love it. Chef's tip: take the onions all the way to a deep golden brown before anything else goes in. Japanese home cooks swear by this step, as the caramelised onion gives the curry its rounded sweetness.

50 minJapaneseCurries
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Tofu katsu curry

Katsu curry (カツカレー) is a favourite in canteens and curry houses across Japan, first served in Tokyo's Ginza in the 1940s. A crunchy breaded cutlet is sliced and laid over rice, then half of it is smothered in thick, mild curry sauce, so you get crisp and saucy bites. Here firm tofu replaces the pork. It is a little more work than plain curry rice, but children love it. Chef's tip: fry the katsu at the last minute and pour the curry over only half of it, so you always keep some crunch; Japanese curry houses serve it exactly this way.

45 minJapaneseCurries
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Matcha latte

Matcha (抹茶) is finely ground green tea from Uji, near Kyoto, the heart of Japanese tea-growing for centuries. A matcha latte (抹茶ラテ) is the café version: the powder is whisked to a smooth, frothy shot, then topped up with steamed milk and lightly sweetened. It tastes grassy, creamy and gently bitter. Use any milk you like; oat milk froths especially well. Chef's tip: keep the water at about 80°C. Boiling water scorches matcha and makes it bitter; let the kettle stand for 2–3 minutes after boiling before you pour.

7 minJapaneseDrinks
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GyeranppangSweet egg bread

Gyeranppang (계란빵), or egg bread, is a winter street snack from Seoul: a small, sweet and fluffy bun with a whole egg baked right on top. Vendors bake them in special oval moulds, but a muffin tin works well at home. The soft, slightly sweet batter and the savoury egg are a lovely mix, making it a popular breakfast on the go. Bake until the white is just set if you like the yolk soft, or a few minutes longer for a firm yolk. Chef's tip: fill the moulds only a third full, so the egg sits in the batter as it rises rather than sliding off the side.

30 minKoreanBreakfast & Brunch
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Doenjang jjigaeSoybean paste stew with tofu

Doenjang jjigae (된장찌개) is the stew Korean families all over the country eat most often: a bubbling pot of fermented soybean paste broth with tofu, potato, courgette, mushrooms and chilli, served with rice and banchan. Doenjang is deeper and funkier than Japanese miso, and it gives the broth a rich, earthy savouriness. It is usually made with anchovy stock; here a quick kelp and shiitake stock does the same job, so the stew is vegan. Serve it in the pot it was cooked in, still bubbling. Chef's tip: add the doenjang early and let it simmer. Its earthy depth comes out with a few minutes of bubbling, and it is better a little thick and salty than thin, as it is eaten with plenty of rice.

25 minKoreanSoupsVegan
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Gamja jorimSoy-braised baby potatoes

Gamja jorim (감자조림) are cubes or small potatoes simmered in soy sauce and sugar until the liquid reduces to a sticky, shiny glaze. They are a lunchbox and home-cooking favourite across Korea, loved by children for their sweet-salty taste. The potatoes turn soft inside but keep their shape, and they taste just as good cold the next day, so they are ideal to make ahead. Rice syrup gives the traditional shine; sugar alone works too. Chef's tip: add the syrup only at the end, when the potatoes are already tender. Added early it scorches and makes the potatoes tough on the outside.

30 minKoreanSidesVegan
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Japanese cheesecake

Japanese soufflé cheesecake (スフレチーズケーキ) is soft, airy and barely sweet, somewhere between a cheesecake and a chiffon sponge, and it wobbles when it comes out of the oven. It became popular in Japanese bakeries in the 1960s and later spread from Osaka and Fukuoka shops around the world. Cream cheese is folded with stiffly whipped meringue and baked slowly in a water bath so it rises without cracking. It takes patience, but the result melts in the mouth. Chef's tip: whip the meringue only to soft-to-medium peaks and bake low and slow in the water bath. Over-whipped egg whites and a hot oven are the two reasons this cake cracks and then collapses.

100 minJapaneseBaking
by KrazyBadal 0 views

Kimchi fried rice

Kimchi fried rice (김치볶음밥, kimchi bokkeumbap) is the dish Korean households all over the country make when the kimchi has turned sour and there is leftover rice in the fridge. The kimchi and its juice are fried first so they caramelise, then the rice is tossed through until every grain is red, tangy and a little smoky. A fried egg with a runny yolk on top makes it a meal. Use well-fermented vegetarian kimchi, such as the baechu kimchi in this collection; many shop-bought kimchis contain fish sauce or shrimp, so check the label. Chef's tip: the kimchi must be properly sour, at least two or three weeks old. Fresh kimchi makes a flat, watery fried rice; fry it until it catches slightly before the rice goes in.

15 minKoreanRice & GrainsSpicy
by KrazyBadal 0 views

Gimbap

Gimbap (김밥) are rolls of sesame-seasoned rice and colourful fillings wrapped in roasted seaweed, then sliced into rounds. They are the classic Korean picnic and lunchbox food, sold on almost every street corner nationwide. Unlike sushi rice, gimbap rice is seasoned with salt and sesame oil rather than vinegar, so it tastes nutty and savoury. This vegetarian version is filled with omelette strips, garlicky spinach, carrot, soy-glazed tofu, cucumber and the bright yellow pickled radish called danmuji. They keep well for a few hours, so they are good to make ahead for a trip. Chef's tip: season the rice while it is warm and spread it thin, no more than a few grains deep. Thick rice and wet fillings are the two reasons rolls burst or go soggy.

50 minKoreanSnacks & Starters
by KrazyBadal 0 views

BindaetteokMung bean pancakes

Bindaetteok (빈대떡) are thick, crunchy pancakes made from soaked and ground mung beans mixed with kimchi, bean sprouts and spring onions, then fried in plenty of oil. They are the signature dish of Gwangjang market in Seoul, where stalls grind the beans in stone mills and fry the pancakes in front of you. Market versions often include pork; this one keeps the classic vegetables and is naturally gluten free and rich in protein. The outside turns deep golden and crisp while the inside stays soft. Serve hot with a soy and onion dip. Chef's tip: grind the beans coarse, not silky, and fry in more oil than feels right. The slight grit is what makes Gwangjang-style bindaetteok so crunchy outside and fluffy inside.

45 minKoreanSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Goya champuruBitter melon stir-fry

Goya champuru (ゴーヤーチャンプルー) is the best-known dish of Okinawa, Japan's southern islands, where bitter melon (goya) grows on vines in summer. Champuru means 'mixed up' in the Okinawan language: slices of goya are stir-fried with firm tofu and egg, and the bitterness is balanced by soy and the richness of the egg. Pork or Spam is usual; this vegetarian version relies on well-browned tofu. Serve with rice. Chef's tip: scrape out every bit of the white pith from inside the goya. That's where most of the harsh bitterness lives, so a clean scrape gives you the pleasant, refreshing bitterness Okinawans love.

20 minJapaneseVegetarian
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Agedashi tofuFried tofu in warm broth

Agedashi tofu (揚げ出し豆腐) is a classic izakaya dish eaten all over Japan: cubes of soft tofu dusted in potato starch, fried until they form a thin, crisp shell, then bathed in a hot, savoury broth. The coating turns silky as it soaks up the sauce while the tofu inside stays creamy. Usually topped with bonito flakes; here it's grated daikon, ginger and spring onion with a kombu-shiitake broth instead. Chef's tip: coat the tofu in starch right before it goes into the oil, not ahead of time; if it sits, the starch turns damp and the coating fries up gummy instead of crisp.

20 minJapaneseSnacks & StartersVegan
by KrazyBadal 1 views

Bibim guksuCold spicy noodles

Bibim guksu (비빔국수) is a bowl of chilled thin wheat noodles mixed with a sweet, tangy and fiery gochujang dressing and topped with crunchy cucumber, lettuce and kimchi. It is a summer favourite all over Korea, quick enough for lunch and refreshing on a hot day. The noodles are rinsed in cold water until springy, then tossed with the sauce just before eating. Many versions add half a boiled egg; this one is fully vegan. Chef's tip: rinse the noodles hard in cold water, rubbing them like laundry, then drain them really well. Leftover starch or water dulls the dressing and makes the noodles sticky.

20 minKoreanPasta & NoodlesVeganSpicy
by KrazyBadal 0 views

Miso soup

Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.

10 minJapaneseSoupsVegan
by KrazyBadal 1 views

Gyeran mariRolled omelette

Gyeran mari (계란말이) is a Korean rolled omelette: beaten egg with finely chopped vegetables, cooked in thin layers and rolled up in the pan, then cut into thick slices that show a neat spiral. It is a much-loved side dish and lunchbox favourite nationwide, and children enjoy it with a little ketchup. The trick is a low heat, so the egg stays soft and yellow rather than brown. Serve warm or at room temperature with rice. Chef's tip: roll while the top of each layer is still slightly wet. The runny egg is the glue, and it keeps the roll soft and in one piece.

15 minKoreanSidesGluten free
by KrazyBadal 0 views

Vegetable tempura

Tempura (天ぷら) became a Tokyo street food in the Edo period, when stalls fried it to order by the city's riverbanks. The secret to the thin, lacy coating is an ice-cold, lumpy batter mixed at the last second and vegetables fried in small batches. Sweet potato, aubergine, pepper, shiitake and green beans all work well. Serve straight from the pan with a light dipping sauce and grated daikon. Chef's tip: keep everything cold. Use ice-cold water, mix the batter only seconds before frying, leave it lumpy, and stand the bowl in a larger bowl of ice. Cold batter hitting hot oil is what makes the lacy, crackly shell that Tokyo tempura masters prize.

35 minJapaneseSnacks & Starters
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Vegetable gyoza

Gyoza (餃子) came to Japan from China and became a passion in Utsunomiya, a city north of Tokyo that calls itself the gyoza capital, with a gyoza statue outside the station. These vegetarian dumplings are filled with salted cabbage, shiitake, tofu and garlic chives. They're pan-fried and then steamed, so the bottoms turn crisp and golden while the tops stay soft. Shape a big batch and freeze some for later. Chef's tip: squeeze the salted cabbage really hard. Watery filling makes soggy, torn gyoza; a dry filling keeps the wrappers sealed and the bottoms crisp.

60 minJapaneseSnacks & StartersVegan
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Yaki onigiriGrilled rice balls

Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.

30 minJapaneseSnacks & StartersVegan
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Spicy Thai noodles

Soft rice noodles tossed with a colourful stir-fry of bean sprouts, carrot, snow peas, capsicum and celery, seasoned with red curry paste, soy sauce and a dash of vinegar. Crushed roasted peanuts, fresh mint and lemon wedges finish it. A quick, spicy one-wok meal.

40 minThaiPasta & NoodlesVegan
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Arabian cigarsWalnut and almond fillo rolls

Thin, crackly rolls of buttered fillo pastry wrapped around a filling of walnuts, almonds, sugar, cinnamon and clove, baked until light golden and then bathed in a warm syrup scented with lemon rind, cinnamon and cloves. Like little baklava fingers, sweet and nutty. Serve with coffee or mint tea; they keep well for a few days.

70 minMiddle EasternDesserts
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Thai red vegetable curry

A quick Thai red curry with a home-made paste of soaked red chillies, onion, garlic, ginger, lemongrass, coriander, cumin and white pepper. Crunchy baby corn, broccoli, carrot and mushrooms simmer in coconut milk with basil until the sauce is creamy and gently thickened. The paste is also used in several other Thai recipes in this collection. Serve warm with rice.

35 minThaiCurriesVegan
by KrazyBadal 0 views

Thai-style fruit salad

A sweet-and-savoury Thai fruit salad: crisp apple, banana, semi-ripe papaya and mango tossed in a coconut milk dressing sharpened with lime and warmed with fresh red chilli and a little red curry paste. Fresh coriander lifts it, and it is served chilled on lettuce leaves. Good as a starter, with a curry, or on its own on a hot day.

20 minThaiSaladsVeganGluten free
by KrazyBadal 0 views

Lychee pudding

A light, no-cook party pudding: chopped lychees mixed with grated crystallised ginger, covered with whipped cream sweetened with icing sugar and more ginger, and decorated with mandarin segments. Fresh, cool and fragrant; chill before serving. Fresh de-seeded lychees work as well as tinned.

20 minThaiDessertsGluten free
by KrazyBadal 0 views

Thai vegetables in peanut coconut sauce

Aubergine, French beans, cauliflower and carrots are simmered gently in coconut milk until tender, then coated in a thick gravy of coconut cream, a fresh paste of spring onion, coriander root, red chilli, lemongrass, galangal and lime peel, and a finish of roasted peanuts and tamarind. Rich, tangy and fragrant. Serve hot with steamed rice.

45 minThaiCurriesVeganGluten free
by KrazyBadal 0 views

Thai coconut cream soup

A rich, fragrant Thai soup: tofu strips, small aubergines, French beans and broccoli simmered in vegetable stock and coconut milk flavoured with red curry paste, lime leaves, lemongrass, galangal, lime rind, garlic and fresh basil. Garnished with slit chillies and served hot. Cook it close to serving time, as Thai dishes don't reheat well. You can use a ready-made red curry paste (check it is free of shrimp paste) or make the paste ahead and freeze it.

45 minThaiSoupsVeganSpicy
by KrazyBadal 0 views

Sweet corn cutlets with peanut sauce

Coarsely ground sweetcorn is bound with rice flour, soy sauce and red curry paste, shaped into little oval cutlets and deep-fried until crisp outside and soft and sweet inside. They come with a rich, gently spicy peanut sauce made from coconut milk and curry paste. Serve hot as a starter or a snack.

35 minThaiSnacks & StartersVegan
by KrazyBadal 0 views

Thai spring rolls with peanut sauce

Golden, crackly spring rolls made with the book's home-made samosa pastry and filled with rice vermicelli, capsicum, carrot, celery and spring onion seasoned with chilli sauce and coriander. They are served hot with a sweet, sharp dipping sauce of vinegar syrup, cucumber, red chilli and peanuts. A party favourite: make 15 and watch them go.

70 minThaiSnacks & StartersVegan
by KrazyBadal 0 views

Thai-style beans fried rice

A quick vegetarian fried rice: boiled rice tossed in a hot wok with garlic, ginger, red kidney beans, sweetcorn, fresh pineapple, tomato, soy sauce and black pepper. Served hot with chopped spring onions and cucumber. Thai dishes are best cooked close to serving time.

20 minThaiRice & GrainsVegan
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Lebanese date cake

A soft, moist cake made without eggs: self-raising flour and brown sugar are rubbed with butter, then mixed with milk and sour cream and studded with chopped dates, raisins and pistachios, with a warm hint of nutmeg and vanilla. Lovely with tea or served warm with cream.

70 minMiddle EasternBaking
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Arabian coconut halwaCoconut semolina cake in lemon syrup

A soft, moist baked sweet in the style of basbousa: desiccated coconut, semolina and flour are mixed with melted butter, milk and vanilla, baked until golden, cut into diamonds and soaked in cold lemon syrup. Each piece is topped with an almond. Sweet, buttery and fragrant with coconut; serve at room temperature with tea or coffee.

70 minMiddle EasternDesserts
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Dry chilli tofu

Cubes of tofu coated in seasoned cornflour and fried until crisp, then tossed quickly in a hot wok with sliced white onion, strips of red chilli, green chilli and garlic, and finished with plenty of spring onions. Spicy, crunchy and ready in minutes; serve straight away as a starter or with rice. Like most Thai dishes it is best cooked just before serving, as it doesn't reheat well.

30 minThaiSnacks & StartersVeganGluten freeSpicy
by KrazyBadal 0 views

Thai green vegetable curry

A mild, fragrant Thai green curry made with a fresh paste of green chillies, garlic, lemongrass, coriander and lemon, simmered with coconut milk, a big mix of vegetables and soft cubes of paneer. The sauce is creamy and herby rather than fiery, and the vegetables keep a little bite. Serve hot with plain steamed rice or jasmine rice.

50 minThaiCurriesGluten free
by KrazyBadal 0 views

Baba ganoush

A creamy, smoky dip of baked aubergine blended with tahini dip, yogurt, lemon juice, garlic, a touch of chilli and olive oil. Sprinkled with parsley, it is perfect with toasted pitta or a plate of vegetable sticks as a starter or part of a mezze spread.

55 minMiddle EasternChutneys & DipsGluten free
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Arabian date pinwheels

Crumbly, buttery biscuit dough is rolled out, spread with a soft date filling flavoured with cinnamon and lemon, rolled into logs, sliced and baked into pretty pinwheels. They make a big batch of 50 and keep well in an airtight tin. Serve with tea, or with ice cream as a dessert.

60 minMiddle EasternBaking
by KrazyBadal 0 views

Thai vegetable herb soup

A light, aromatic Thai-style soup of mixed vegetables simmered in a clear broth with lemongrass, galangal, lime leaves, garlic, mint and soy sauce. It is fresh and fragrant rather than rich, and low in fat. Serve hot as a starter, sprinkled with fresh coriander.

45 minThaiSoupsVegan
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Thai bean burger

A Thai-flavoured veggie burger: butter beans are blended with fresh coconut, spring onions, coriander, roasted peanuts and red curry paste into coarse patties, shallow-fried until crisp and stacked in toasted buns with lettuce, onion and a little sweet chilli sauce. Filling, crunchy and full of flavour. Serve with a salad or chips.

40 minThaiFast Food
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CacıkCucumber yogurt dip

Cacık is the Turkish version of tzatziki: thick yogurt mixed with cucumber, onion, plenty of parsley, garlic and green chilli, seasoned with salt, white pepper and a pinch of sugar and finished with fresh mint. Cool and refreshing, ready in minutes. Serve with warm pitta bread, curries and rice dishes.

10 minMiddle EasternChutneys & DipsGluten free
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Thai mango pancakes

Small, soft pancakes made from plain flour, rice flour and semolina, sweetened with condensed milk and scented with mango, folded around a sticky filling of ripe mango, sugar and coconut. They are served cold with extra mango and a scoop of ice cream or fresh cream: a lovely make-ahead dessert for a party.

60 minThaiDesserts
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Baklava

The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.

75 minMiddle EasternDesserts
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Thai fresh fruit dessert

A bowl of colourful fresh fruit (kiwi, strawberries, pineapple, cherries and orange) covered with a smooth coconut cream sauce, lightly thickened with cornflour, enriched with fresh cream and scented with rose. Serve well chilled.

30 minThaiDessertsGluten free
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Thai raw papaya salad

A crunchy, refreshing salad in the style of Thai som tam: shredded green (unripe) papaya, French beans and carrot, barely softened, then tossed with tamarind, lemon, garlic, chilli, soy sauce and sugar and finished with roasted peanuts. Sweet, sour, salty and hot all at once. Serve cold as a starter or with a curry and rice.

21 minThaiSaladsVegan
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Massaman curried riceRice with massaman curry paste and tofu

A dry Thai-style curried rice: cubes of tofu or paneer, carrots and French beans are fried with a home-made massaman paste of red chilli, cinnamon, cardamom, clove, lemongrass and lemon rind, then tossed through cooked rice. It is finished with roasted peanuts, crisp fried onions, spring onions and a squeeze of lime, so every mouthful is warm, aromatic and crunchy. A complete meal on its own.

55 minThaiRice & GrainsVeganGluten free
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Tamia (Arabian fritters)Sesame-coated chickpea fritters

Tamia is the Egyptian cousin of falafel: soaked raw chickpeas are ground with dill, coriander, onion, garlic, chilli and cumin, shaped into small patties, coated with sesame seeds and deep-fried until crisp and golden outside and green and fluffy inside. Serve hot with coconut and tamarind chutneys, or tuck them into pitta with salad.

45 minMiddle EasternSnacks & StartersVegan
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Um Ali (banana & bread dessert)Bread and banana pudding

Um Ali is Egypt's much-loved warm bread pudding. Here toasted bread is layered with bananas, pistachios, almonds, walnuts and raisins, then covered with saffron and cardamom milk mixed with sweetened whipped cream and baked until bubbling and golden. Rich, creamy and comforting; serve warm.

55 minMiddle EasternDesserts
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Konafa (sweet pastry)Shredded pastry with coconut and nuts

Konafa (kunafa) is a celebration sweet of shredded kataifi pastry tossed in butter and baked in two layers around a filling of coconut, almonds, pistachios and mixed peel with glacé cherries. The hot pastry is drenched in cold rose-water syrup and pressed so it holds together, then cut into squares. Crisp, syrupy and nutty; serve cold with fresh cream or ice cream.

60 minMiddle EasternDesserts
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Sun-dried chilliesYogurt-soaked fried green chillies

A traditional Gujarati store-cupboard side: green chillies slit, soaked overnight in salted yogurt and dried in the sun until shrunk and brittle. Fried for a few seconds, they turn crisp, salty and tangy with a gentle heat. Serve one or two alongside farari khichdi, kadhi or any fasting meal. Allow 3–5 days of strong sun for drying. Makes about 300 g.

25 minIndianSidesGluten freeSpicy
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Paneer pudasPaneer, spinach and fenugreek pancakes

Pudas are thin savoury pancakes. These low-calorie ones are made from rice, maize and wheat flour mixed with crumbled paneer, spinach, fenugreek and coriander and a fresh paste of onion, chilli, mint, garlic and ginger. The moisture in the vegetables and paneer is enough to bind the dough, so no ghee, oil, yogurt or water goes into it. Cook on a griddle with just a little oil and serve with tea, or with plain yogurt and pickle.

50 minIndianBreads & Parathas
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Imam bayildiStuffed baked aubergine

A classic Turkish dish whose name means 'the imam fainted', supposedly with delight. Aubergine shells are fried in olive oil and filled with their own flesh cooked with tomatoes, onion, red and green peppers, garlic and herbs, then baked until meltingly tender. Finished with lemon and parsley; good hot or cold with bread, salad and creamy garlic dip.

80 minMiddle EasternVegetarianVeganGluten free
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Ma'amoulDate and walnut butter pastries

Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.

80 minMiddle EasternBaking
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Methi palak dhokraFenugreek and spinach bean cake

A soft, spongy, low-calorie dhokra made from soaked black-eyed beans blended to a batter with fresh fenugreek, spinach and green chilli-ginger paste, lifted with fruit salt and steamed. Cut into squares and serve with green chutney as a snack or light meal.

40 minIndianSnacks & StartersVeganGluten free
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Mixed sprouts bhelWarm sprouted gram salad

A warm, protein-rich and low-calorie bhel of mixed sprouts (green grams, bengal grams and moth beans) quickly cooked with cumin, onion, garlic, ginger, green chilli, tomato and spices, then finished with lemon and coriander. Ready in 15 minutes; serve hot as a snack or light meal.

20 minIndianSnacks & StartersVeganGluten free
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Soya uppmaSoya mince with carrot and cabbage

A high-protein, low-calorie uppma made with soya granules instead of semolina. The soaked soya is tossed with grated carrot, cabbage, onion, ginger and green chillies over a crackling tempering of cumin, urad dal and asafoetida, then finished with lemon and coriander. Serve hot for breakfast or a light supper.

40 minIndianBreakfast & BrunchVeganGluten free
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Fruited rice ring

A pretty, low-fat dessert: short-grain rice simmered slowly in semi-skimmed milk with cinnamon until thick and creamy, sweetened and flavoured with orange rind, then pressed into a ring mould over a layer of dried fruit and chilled. Turned out, it shows off a jewelled top. Serve chilled, with a little orange juice spooned over.

75 minDessertsGluten free
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Cheese and vegetable quiche

A lighter, eggless quiche: a crisp wholemeal pastry case made with soya spread, filled with red and green peppers and mushrooms bound with cottage cheese, soya yogurt and grated soya cheese, and baked until set. Serve hot with a green salad.

65 minBaking
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Mango lassi

A refreshing, lighter mango lassi made with low-fat yogurt: ripe mangoes, yogurt, a little sugar and rose water are blended with water until smooth and frothy, chilled and poured over crushed ice. Perfect on a hot day or with a spicy meal.

10 minIndianDrinksGluten free
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Farari chevdoPotato strip snack mix

The fasting-day version of Gujarati chevdo: fine strips and round crisps of fried potato tossed with fried peanuts, cashews, green chillies, curry leaves and coriander, and seasoned with black pepper, sugar, salt and a touch of citric acid. It's crunchy, peppery, sweet and tangy. Make a big batch, store it airtight and serve it on fasting days with tea. Makes about 1 kg.

150 minIndianSnacks & StartersVeganGluten free
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Spinach and coconut soup

A smooth, bright green, dairy-free soup of spinach and onion blended with a little creamed coconut, then simmered with vegetable stock, soya milk and a hint of nutmeg. Cook the spinach only briefly so it keeps its colour. Serve immediately.

25 minSoupsVeganGluten free
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Savoury herb scones

Light savoury scones made from rice flour and gram flour, flavoured with dried basil, oregano, mustard and black pepper and topped with poppy seeds. Shaped as one round and marked into 8 wedges, they are good warm with soup or salad. The book's recipe uses one egg; to make them eggless, leave it out and add an extra 60 ml soya milk and 1 tsp baking powder.

30 minBaking
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Fruity bean salad

A crunchy, high-fibre and low-calorie salad of boiled sprouted pulses (moth beans, chickpeas, green grams) with apple, orange segments, grapes, radish, salad leaves and spinach, lifted with a little green chilli. A light mint and yogurt dressing goes on just before serving. Serve chilled as a starter or light lunch.

20 minIndianSaladsGluten free
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Farari jambuMawa and potato dumplings in syrup

The fasting-day gulab jambu: soft balls of mawa (khoya) and mashed potato bound with cassava flour, scented with saffron and cardamom, fried slowly to a deep golden brown and soaked in cardamom syrup with pistachios and almonds. Soak them for 3–4 hours so they turn juicy all the way through. Makes 35 small jambu.

90 minIndianIndian Sweets
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Farari cutletsPeanut-crusted potato cutlets

Diamond-shaped cutlets of potato and sweet potato with fresh coconut and roasted peanuts, dipped in a cassava-flour batter and coated in coarse peanut powder, then fried until golden. They're crunchy outside, soft and gently sweet inside. Serve hot with coconut and tomato chutney (use a farari one without onion or garlic). Makes 20.

70 minIndianSnacks & StartersVegan
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Farari raw banana curry

Slices of matoke (green cooking banana) cooked with cumin, chilli and ginger in a tomato sauce thickened with roasted peanuts, a simple vegan curry for fasting days. The bananas turn tender and potato-like and soak up the nutty, tangy sauce. For a farari potato curry, use yogurt instead of tomatoes and potatoes instead of the bananas.

50 minIndianCurriesVeganGluten free
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Sun-dried potato crisps

Thin potato crisps blanched in salted water with citric acid and dried in the sun, a traditional store-cupboard standby for fasting days. Fried in seconds when needed, they puff up light, crisp and white. Sprinkle with black pepper or chilli powder. Drying takes 1–2 days of strong sun.

35 minIndianSnacks & StartersVeganGluten free
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Farari tasteful chatakoPotato, banana and tomato in yogurt

A cool, creamy farari chatako of boiled potato, ripe banana and tomato folded into beaten yogurt with green chilli, ginger, fresh coconut and sultanas. It's sweet, tangy and gently hot, and ready in minutes once the potatoes are boiled. Serve it as a snack or side on fasting days.

35 minIndianSnacks & StartersGluten free
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Farari samo khichdiBarnyard millet with potato and peanuts

Samo (also called moraiyo, sama or barnyard millet) is the fasting-day stand-in for rice. Here it's simmered with potato cubes and crushed roasted peanuts after a ghee tempering of cumin, cloves and cinnamon, then finished with lemon and coriander. It's soft, nutty and mildly spiced. Serve it hot with yogurt or farari potato kadhi.

35 minIndianRice & GrainsGluten free
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Farari kofta curryPotato kofta curry

Soft spiced potato kofta rolled in rajagra (amaranth) flour, fried crisp and dropped into a rich tomato and cashew gravy flavoured with coriander seeds and black pepper. It's a festive main dish for a fasting day, with no grains, onion or garlic. Add the kofta just before serving so they stay soft but hold their shape, and serve with farari thepla.

65 minIndianCurries
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FattoushToasted pitta and herb salad

A fresh, crunchy Lebanese salad of tomatoes, cucumber, rocket, celery, spring onions and green pepper with lots of mint and parsley, tossed just before serving with crisp toasted pitta and a sharp lemon, garlic and olive oil dressing. Serve as a starter or alongside falafel and dips.

30 minMiddle EasternSaladsVegan
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Farari muthiaFried potato and sago dumplings

Crisp fried farari muthia made from very finely diced potato, crushed roasted peanuts, soaked sago and rajagra (amaranth) flour, seasoned with ginger, chilli, black pepper and a sweet-sour finish. They're crunchy outside and soft inside. Garnish with coriander and fresh coconut and serve hot as a fasting-day snack.

160 minIndianSnacks & Starters
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Pilaf with pine nuts and vermicelli

A fragrant Middle Eastern rice pilaf: rice simmered in vegetable stock with onion, garlic, chilli and cumin, then finished with golden vermicelli and pine nuts toasted in butter, sweet currants and fresh parsley. Serve warm with cacık.

60 minMiddle EasternRice & Grains
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Lebanese date and coconut balls

Soft dates cooked briefly in butter with cardamom, shaped around a fried almond and rolled in desiccated coconut. A simple no-bake sweet that is rich, chewy and naturally sweet, perfect for festive trays and with coffee. Makes about 40.

40 minMiddle EasternDessertsGluten free
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Sesame & peanut barfi

A crunchy, nutty barfi of roasted sesame seeds and ground peanuts set in a two-thread sugar syrup, pressed into a tray and topped with chopped peanuts. It's sweet and toasty, like a soft brittle, and keeps well. Good for fasting days and the winter festivals. Makes 20 pieces.

45 minIndianIndian SweetsGluten free
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Colocasia bhajiColocasia leaves with chana dal

A Gujarati-style dry vegetable dish made with chopped colocasia (arvi) leaves and chana dal, cooked with peanuts, tamarind and jaggery for a sweet-sour taste, then thickened with a fresh paste of coconut, green chilli, coriander and ginger and finished with a mustard and cumin tempering. Uses only two teaspoons of oil. Serve hot with baked parathas.

65 minIndianCurriesVeganGluten free
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Sago & dry fruit kheer

A creamy, chilled kheer of small sago pearls simmered in milk with sugar, pistachios, almonds, cashews, cardamom and saffron, then mixed with a separate milk of apricots, figs and raisins and fresh green grapes. It's sweet, fragrant and full of texture. A party-size dessert for fasting days or festivals. Serves 15.

75 minIndianIndian SweetsGluten free
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Farari theplaSago and amaranth flatbread

Soft, spiced farari thepla made with ground soaked sago, rajagra (amaranth) and moraiyo (samo) flours and mashed potato, kneaded with yogurt and seasoned with sesame, coriander, chilli and ginger. They're rolled between sheets of plastic, as there's no gluten to hold them, and shallow fried on a griddle. Serve with yogurt or farari kofta curry. Soak the sago 6 hours ahead. Makes 15.

415 minIndianBreads & Parathas
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Baby vegetable pullao

A light, low-calorie pullao from the book's Low calorie section. Basmati rice is cooked with baby carrots, baby corn and fine French beans, whole spices, garlic, ginger and green chilli, using a little semi-skimmed milk for softness and onions browned in the oven instead of deep-fried. Serve hot with the remaining baked onions and masala yogurt.

80 minIndianRice & GrainsGluten free
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Farari nankhataiCashew and cassava biscuits

Crumbly, melt-in-the-mouth nankhatai made for fasting days with cassava flour and powdered cashews instead of wheat flour, rich with ghee and coconut and scented with cardamom. Each one is topped with half a cherry. They bake only until barely coloured. Makes 45 small biscuits (about 3 per serving).

40 minIndianBaking
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