This recipe is our laid-back riff on fattoush, a zingy, crunchy Middle Eastern salad that’s packed with juicy veggies, crispy pita, and a tangy dressing. Fattoush usually features tomatoes, cucumbers, radishes, and capsicum, with the dressing kicked up with lemony sumac. We’re taking culinary liberties with…

While nothing says ‘I care’ or ‘look at me go’ like homemade dumplings, sometimes frozen ones are a total lifesaver when we’re running out of time. And when we make a dinner out of frozen dumplings, normally we just boil them, steam a pile of Asian greens…

Right. It’s roll-your-sleeves-up time. This dish has a few (very easy) components, so set yourself some time to create an Indian-inspired feast that will fully knock socks off. Fans of rice, spice, lamb and spuds will be in heaven...

This isn’t our first slow-baked salmon rodeo, as you’ll know if you saw our recipe for Roasted Salmon with Dried Tomato and Walnuts a month or so back. Delicious. Because we loved the results so much, we’ve riffed off the same theme again, this time using harissa and some orange as complimentary flavours. (Our orange was a blood one but use whatever you have. We like the slightly spiky flavour of…

We’ve yet to meet a dhal we disliked and, as the Subcontinent is filled with variations on the theme of spicy, soupy lentils, we’re far from done with this pulse-based dish. Dahl is dependably easy, filling and delicious, and a dish you can generally whip up using affordable pantry staples. It’s quick too…

It’s the weather for making stocks, no? TBH we make stocks year ‘round because they’re easy, and you can portion and freeze them so you’ve always got some on hand. Nothing beats the flavour of a home made stock and because they’re made by simmering…

Many parts of the States cook versions of chilli, which is spelled with one ‘l’ but our autocorrect can’t cope and we’ve let it have its way. Sometimes, ya can’t fight the machine. Chilli con carne is the classic chilli dish you might know the best. Although many chilli dishes are deep red from tomato, chipotle, kidney beans and whatnot…

We wish we had the skill and dexterity to make the famous pulled wheat flour noodles of China's west and north – it’s mesmerising watching these being made. Cooks start by stretching their dough and folding it in a way that apparently lines up the gluten strands…

Ah, Thailand. We l-o-v-e it. The bustle. The full-throttled craziness of its cities, especially Bangkok. The charm of the people and the allure of the culture; we’re big into those. And SHOPPING!! We love the retail action; those markets are unreal (how good is Chatuchak?)…

When you crave a curry, nothing else will do. But, you know. Making a ‘proper’ curry, whether Indian or South East Asian, involves loads of ingredients and making a paste from scratch. (Except a Japanese curry, where you just throw a few of those curry roux thingos…

In a world filled with ready-made pastes, jars of pre-mulched garlic and citrus juices in squeezy bottles (do not use these! They’re pasteurised, contain preservatives, and taste like rubbish), sometimes it’s nice to grab a whole pile of aromatic fresh stuff and chop…

If tofu’s not your thing, maybe chicken is and you won’t notice there’s bean curd in the mix in this effortless Chinese-inspired dish. We genuinely love tofu, but totally get that some of you think it’s bland. TBH that’s kind of the point of tofu…

Why are baby carrots often called Dutch? That’s probably a question for our Eternal Questions team here at the LSC but off the top of our heads, we’d say it’s because the Dutch, bless ‘em, developed the modern orange carrot as we know it…

Darn. It’s back to reality with a dirty great thud after a glorious summer break, when we enjoy slumming it in the cooking department, letting our fresh produce purchases and whatever knocks around the fridge inform lazy dinner decisions. Very. Lazy. Dinner…

Fun fact; Lazy Sunday’s Founding Fathers grew up on dairy farms. Which invariably meant dads finishing work spattered in cow poo and unpasteurised milk, a load of colourful swearing directed at the working dogs, the air hanging heavy with the ripe…

Uugghh. Cooking. If you’re thinking nope, nope and ABSOLUTELY nope, we feel you. There’s cricket to watch, there are lawns to neglect and there are beaches calling your name. Stuff the kitchen. In this golden week between Christmas and New Year…

If your Mum, like many Mums, committed culinary crimes against leeks, you might be scarred for life. We’re talking boiled, suffocated in white sauce and… oh, shudder. We just can’t with the leek memories. Happily there are entire cuisines who cook this skinny green veg with…

Lamb. Soup. North African flavours. I. Am. So. Here. For. These. A soupy-stew with a lot going for it, we’re in love with the lamby, lentil-y, aromatic, nourishing goodness that is harira. Wiki suggests it can be eaten as a ‘light snack’ but this flour-thickened version…

There are a gazillion interpretations of kedgeree and this one skews toward the dry end of town; essentially it's a subcontinental fried rice, if you will. The original contained just rice, eggs, smoked fish, onion, butter and parsley, with the curry powder ( the best bit!) coming laterr…