It sounds a little out there but merging two classic Italian dishes tastes amazing and it uses up a lot of pantry staples, too. Grating over halloumi at the end might be unconventional, but the saltiness adds an extra flavour bomb and enhances the oozy texture.
No curry is complete without a pillowy naan bread so you can mop up any leftover sauce. My supercharged version is heady with garlic and brushed with melted butter and coriander for extra indulgence. This recipe is guaranteed to become a family favourite.
A twist on a traditional risotto, orzo is cheaper and quicker to cook than arborio rice but acts as a greater carrier of flavour. The pork meatballs contain just a handful of ingredients and are far healthier than shop-bought ones.
A 'lighter' version of the takeaway classic. You can make the marinade up to a day ahead and then set aside 30 minutes to cook the curry. The creaminess comes from butter (obviously) but mainly the natural yoghurt and ground almonds which tames the spice and helps to thicken the...
Who says you can't merge an Italian risotto with an Indian curry? My take is dairy free and combines the richness of coconut with the saltiness of shrimp paste, the sourness of Thai fish sauce and the subtle heat of Goan curry paste.