Asparagus risotto with Parmesan crackers. Making a good risotto is tricky: the proportion of liquid to rice; when to add on the add-ons; how to score the precise result between tough grains and a slop bucket; whether to use a wooden spoon or a whisk in the absence of the magical girariso and how much butter it REALLY needs.
Smoked mackerel and prawn kedgeree. Haddock seems too much of a northern fish to go into a dish of Indian of origin so I’ve replaced it with hot smoked mackerel. Breakfast? I don’t know but it’s an excellent lunch dish and a brilliant starter.
Paella mixta, chicken and shrimp with crunchy rice at the bottom of the pan and incomparable flavour throughout. I am feeling quite pleased with myself as I’ve just read that paella is one of the top most difficult dishes to make at home.
Persian baked rice with courgettes and mushrooms, and crispy tahdig layer at the bottom. I didn’t half struggle to achieve tahdig in my Persian style rice.
One skillet dish of rice with corn and chorizo sausage. We have a fine dish here, which, if you follow the method, can be varied as you wish.
Vegetable egg fried rice, the best homemade takeaway. Fried rice is a freewheeling recipe: anything you fancy goes. Those tiny dried shrimp - gorgeous. Just scallions and beansprouts - why not?
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