Good dinner,
borrowed from
the whole
wide world.
A Scottish kitchen with an itchy passport — part pot to plate, part plot to pate. Big on seafood, wild game, and honest veg with a proper vegan main on the side. Tell us where you are; we'll tell you what to shake and bake tonight (or bake and shake, we're easy).
Great with the fishy stuff
Mackerel from the pier, langoustines from the creel, seaweed you probably tripped over. If it swims, wriggles or clings to a rock, we have a plaice for it. Sorry.
Handy with game, too
Grouse, venison, hare, pigeon — proper wild meat, cooked with respect (and a decent glug of something red). Fowl play encouraged. Bad puns compulsory.
And vegetables, obviously
Vegetarian without the smug. Every recipe carries a genuine vegan main that actually tastes of something. No sad grains in bowls; no beige in the brigade.
Recently cooked
Pav Bhaji — Mumbai's Butter-Soaked Soul Food
Street-corner spiced vegetable mash that'll have you reaching for seconds (and thirds).
Hyderabadi Dum Biryani — A Sealed Affair
Lamb, saffron, and patience in a clay pot that does all the talking.
Masala Dosa: Summer in a Crisp
Fermented rice-lentil crepe, potato masala, red coconut chutney, sambar — the South Indian breakfast that doesn't need an excuse.
Bombay Aloo Tikki Chaat — Spud's Your Dud
Crispy potato patty, tamarind tang, coconut yoghurt, pomegranate pop
Kingfish in Coconut Cream — A Moilee Worth the Catch
Pale gold, gently spiced, the kind of dish that makes you understand why Kerala never needs to leave home.
Goan Pork Vindaloo: A Fiery Affair
Dark, vinegary, and not for the faint of hart
Something fowl
this way comes.
Chicken, duck, goose — the birds get the same respect as the venison and the langoustines. No wing it nonsense; just proper roast dinner without the sad Sunday face.
Chettinad Pepper Chicken — A Dry Roast of Fire and Leaf
Tamil spice theatre, no gravy, all char.
Goan Xacuti Chicken — A Spice Drawer Reckoning
Roasted coconut, poppy seed and star anise gravy with tempered curry leaves. Let's not get in a flap.
Butter Chicken with Fenugreek & Burnt-Butter Drizzle
Delhi winter comfort — tandoori char meets cream, nothing gets buttered up here
Roasted Quail with Buttered Kale, Hazelnut Praline and Madeira
Small bird, big flavour — the kind of dinner that makes you feel properly fed.
Meet the hero
ingredients.
Grouse, sea buckthorn, offal, kelp — the stars every serious cook keeps close. A deep-dive on each: when to pick it, how to buy it, what to do with it before it goes off.
Cook this
this week.
Pav Bhaji — Mumbai's Butter-Soaked Soul Food
“Pav Bhaji week”
Pinned by Chef de Cuisine · Mumbai, India
Someone actually
cooked this.
“First try — plated it exactly like the photo, minus the tweezer-perfect micro-herbs. Very happy!”
by Chef de Cuisine · from Black Cod in Miso Silk
Cooked something worth showing off? Add a photo to any recipe's cook gallery. The best from each week lands here.
“You want restaurant food? Go to a restaurant. You want supper — the sort that ends with pudding, a proper argument, and someone stealing the last roast tattie — you cook it yourself. Or, as my nan says: no meat without heat, no love without oven.”
Sharpen up your knife hand.
Butchery, boning, knife-care, hygiene — short lessons on the fundamentals that separate a wobbly Wednesday from a proper Sunday roast.
What's for tea?
Or, as our head chef mutters after the third glass: “a well-boiled icicle” — possibly meaning a well-oiled bicycle. Either way, dinner shortly.
Let's find out