The basic ingredients…

A few people have asked me whether cooking Asian food requires investing in lots of new ingredients and equipment. To a certain extent… yes, but you can work with a minimum. I’ve been thinking about what my ‘minimum’ would look like: A heavy wok – My wok is about 20 years old… cast iron, bought…

Where to start….

With so many recipes to choose from it was difficult to know where to start… so I went through my mothers spice cupboards and brought home those ingredients which¬†were missing. My own store cupboards are stocked with everything from za’atar and pomegranate molasses to herbes de provence and saffron, through to cumin, coriander, peppercorns, szchewan…