Chilli

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    Dumplings are one thing (a very good thing!) but dumplings with sauces are even better. Serving wontons with peanut sauce and chilli oil is a Shanghainese approach, turning a snack into a meal with layers of flavour. I cannot recommend these little beauties highly enough!
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    Yum! I love this big, flavoursome salad. It’s Thai-inspired with lots of fresh herbs and lime, and the spark of green chilli. Of course, you can leave the chilli out if you like!
  • I made this video in Mumbai! In its simplest form, kadhi is a dish made from yoghurt thickened with chickpea flour, often served with pakoras (fritters). Spinach and onion are common pakora inclusions but celeb chef Saransh Goila - my kadhi decoder! - loves to put his own twist on traditional Indian dishes, so he added chicken too. This is a delicious, easy, economical and subtle dish.
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    Harissa is a delicious north African roasted pepper and spice paste. It's the flavoursome dollop that can also be served as a dip, a condiment for grilled meats or baked eggs, or a delicious drizzle for roast potatoes.  Thin your harissa with olive oil and you’ve got a wonderful salad dressing or marinade too.
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    Fall-apart spiced meat, a tart and zesty salsa, grilled greens all tucked into a taco - this dish is a winner! It's great for a family meal but I've also served it for casual gatherings with all the fixings laid out for people to make their own tacos. The flavours are brilliant! Thanks to Hagen's Organics for the inspiration!
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    Meat falling off the bone. A rich braising sauce. Coconut rice. A nutty Thai-style coleslaw. Have I got you yet?
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    Rendang is a typical Malaysian curry, an absolute favourite that's loved all around the world. There are countless variations - today's is cooked by Malay cookbook author Suriya Abdullah, who I was delighted to spend time with in Kuala Lumpur.
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    Slow-cooked chicken in 30 minutes? Sounds crazy, right? But that’s what we get with this Mexican chicken: after just half an hour, you end up with shredded chicken that looks and tastes like it’s been slow-cooked for hours. Serve it with your own tortillas and a vibrant salsa and you’ve got a simple but special meal on your hands.
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    ThermoStar Tim makes the Tandoori Chicken from my Entertaining cookbook. As he says, it's really easy and, as you'll see, it's adaptable too. Please join me in my project to make 'hot pineapple' a craze!