This Saagwala is a super delicious and mild North Indian chicken and spinach curry that requires a bit of effort but is well worth it. The chicken is marinated overnight and then roasted in the oven to give it extra flavour and a succulent texture. I wanted to cook it as close to a tandoor style as possible but in the oven. The verdant curry sauce is peppered with garam masala and bay leaves and there is a lot of it. It’s how I like curry and reminds me of my London days and all the curries I ate while living there. I have included an easy naan bread recipe that requires no yeast, proving or kneading which is essential to mop up the extra sauce. Along with my method to make perfect fluffy basmati rice, you are in for a feast. This recipe can easily be made vegan (see the bottom of the post for ideas on how to do that).

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This Saagwala is a super delicious and mild North Indian chicken and spinach curry that requires a bit of effort but is well worth it. The chicken is marinated overnight and then roasted in the oven to give it extra flavour and a succulent texture. I wanted to cook it as close to a tandoor style as possible but in the oven. The verdant curry sauce is peppered with garam masala and bay leaves and there is a lot of it. It’s how I like curry and reminds me of my London days and all the curries I ate while living there. I have included an easy naan bread recipe that requires no yeast, proving or kneading which is essential to mop up the extra sauce. Along with my method to make perfect fluffy basmati rice, you are in for a feast. This recipe can easily be made vegan (see the bottom of the post for ideas on how to do that).

Roasting your rib eye on the bone ensures the maximum amount of favour penetrates the meat. It also makes a majestic and dramatic cut to serve. Cooking this low and slow in a cooler oven ensures that the meat cooks evenly throughout. This is an expensive prime cut so it doesn’t need much flavour additions but serve it with a selection of your favourite roast beef sides and an optional red wine sauce. Or make your own gravy with the pan vegetables and jus.

I’ve been wanting to develop an easy duck pancakes recipe for the longest time. It’s one of my all-time favourite things to order in good Chinese restaurants. Cooking duck, in general, can be daunting and most often reserved for eating out, but this recipe takes the fuss out of it. The duck is juicy and delicious although won’t be as crispy as a deep-fried duck. This is the perfect meal to share around a table and where people can make their own. Alternatively, they could be impressive party snacks. Use Hoisin sauce if you prefer and don’t want to make the plum sauce.

Beef brisket slowly braises in a rich tomato-based sauce until meltingly tender and falling apart. Tossed through pappardelle this is a classic and delicious pasta dish where time is a key ingredient. Winter is settling into Cape Town now and all I want is comforting hearty dishes that kind of cook themselves like this ragu. It’s the perfect dish to serve a crowd or freeze off half for later use.