Chilli Jam: Although I call this chilli jam, I don't mean by this that it's the sort of thing you'd spread on your toast at breakfast (though smeared inside a bacon sandwich, it could be a real help one hungover morning) but rather a chilli jelly - chelly? - that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present.

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Nisha Thomas shares the secret of how to make gua bao buns - the pork-belly stuffed Taiwanese street food buns.

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Use up a glut of aubergines in this Indian-spiced chutney with tamarind, ginger and mustard seeds

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