Winter warmers

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    It's time to let genfo into your life! This outstandingly simple, nourishing Ethiopian porridge starts off pretty porridge-y and plain until we add the spicy kapow of berbere butter. It's wonderful for breakfast or an anytime snack.
  • An essential spice mix in Ethiopia and Eritrea, berbere is a brilliant addition to your repertoire, whether you're stirring it into a stew, using it to flavour butter, or adding it to a marinade or dry rub. Kapow!
  • My version of this curry classic pays homage to the original 1950s Delhi version but it's super easy and quick. The flavour of the curry powder is key to this dish - its worth making my vadouvan curry powder but any good blend will do the trick.
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    This apple, pear and mandarin mulled wine also includes Australian pepperberries. You can also make it with regular peppercorns and it's just as delicious!
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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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    A slow-cooked, succulent stew with central European flavours. It’s hearty and honest, simple and sustaining and I always think of my Hungarian grandmother when I eat it.
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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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    Succulent lamb shanks, the goodness of barley, root veg and greens, and the bright zing of dill oil add up to a sustaining and satisfying casserole.
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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.