Nonya chicken curry

Yes, a curry paste from scratch, but hear us out. This curry is delicious, but not if you shortcut things. It’s our take on a Nonya curry; the Nonyas (also called the Peranakans) are communities descended from Chinese immigrants who settled in Malaysia, Singapore, and Indonesia, intermarried with locals, and blended their heritage with Malay influences. Their food is a true fusion cuisine…

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Lemon currant beignets

OK, kids, let’s make choux pastry. It’s a weird beast for sure; you heat water and butter in a smallish saucepan JUST until it simmers and the butter has melted. Next, you dump in sifted flour, then stir like crazy over the heat until the mixture forms a cooked, smooth, floury ball that leaves the side of the pan…

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Spicy air fryer lamb skewers

Salty, spicy, meaty and juicy – here’s the ultimate beer food. These are inspired by some of the delicious-est street food we’ve ever eaten; namely the lamb skewers you get in parts of northern and western China, where they’re cooked with plenty of cumin and chilli over smoky coals, then eaten with even more spice scattered over. Yum…

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Winter, Summer, Autumn, Spring, dinner, main Antony Winter, Summer, Autumn, Spring, dinner, main Antony

Eggplant curry with tamarind and coconut

We love the layered flavours you get in an Indian curry, especially when they skew sweet-sour. Which they do here, thanks to jaggery, tomatoes and – yum! – tamarind paste. There are a few steps to making this but none are hard. It’s a perfect Sunday cooking project and you can make extras and freeze them for during the week too…

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Chilli tuna kedgeree

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…

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