Gimbap: Korean rice and vegetable rolls, step by step
Learn to roll classic Korean gimbap with seasoned rice, beef, carrot, spinach and egg, sliced into neat, colourful bites.
Dairy-Free
Bhindi Masala: Pakistani and North Indian okra curry
A dry-spiced okra curry with crisp-edged bhindi in a quick onion-tomato masala. Naturally vegan, gluten-free and ready in under an hour.
Kimchi fried rice: a 15-minute Korean dinner or breakfast
A fast, tangy Korean kimchi fried rice recipe with a fried egg on top, ready in 15 minutes using leftover rice and jarred kimchi.
Doenjang jjigae: Korean soybean paste stew recipe
A savoury, everyday Korean stew of fermented soybean paste, tofu, potato and zucchini, simmered in anchovy stock and served with rice.
Ratatouille: the classic Provençal vegetable stew
A slow-cooked Provençal stew of aubergine, courgette, peppers and tomatoes, each vegetable browned on its own before it all melts together.
Bibimbap: a Korean mixed rice bowl with five colors
A bowl of warm rice topped with seasoned vegetables, beef, a fried egg and gochujang, all stirred together before eating.
Baingan bharta: smoky roasted eggplant mash (vegan)
A North Indian classic of fire-charred eggplant mashed into a spiced onion-tomato base. Naturally vegan, gluten-free and simple to make at home.
Kimchi jjigae: a 40-minute Korean kimchi stew
A bubbling, sour-spicy Korean stew of well-fermented kimchi, tender meat and soft tofu, simmered in savory broth and ladled over rice.