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This week’s ingredient feature is all about Miso. You’ve all heard of it and probably tried it in some form but how much do you really know about it? Miso is a traditional Japanese seasoning made by fermenting soybeans with salt and koji (good mould that kickstarts fermentation). It’s generally used for soups, seasoning meat and fish and making pickles. However, it’s an incredibly versatile ingredient for all kinds of cooking. If you don’t know by now, fermented stuff tastes great. There are endless varieties of Miso, but the most...

• This week’s ingredient feature is all about Miso. You’ve all heard of it and probably tried it in some form but how much do you really know about it?

For the first of our Veganuary ingredient features, we’re talking about... Alpro Soya Cream! Not the most exciting sounding headline, I’ll grant you that. Here’s why I love it so much. Alpro has been at the top of the plant-based dairy alternative game for years now. For a long time, the brand was synonymous with thin, tasteless soya milk for the lactose intolerant. In recent years, as more and more people see the benefits of a vegan lifestyle, brands like Alpro have really stepped it up to the next level....

• For the first of our Veganuary ingredient features, we’re talking about... Alpro Soya Cream! Not the most exciting sounding headline, I’ll grant you that. Here’s why I love it so much.

In the first of our Ingredient Feature series, we want to shout about the greatest condiment known to man. It’s no secret, but it’s a crying shame how few of you have tried it. Today we’re talking about Lao Gan Ma’s Crispy Chilli in Oil. Where does it come from?Lao Gan Ma or Old Godmother is a brand of sauces made in China, founded by Tao Huabi. Born into extreme poverty in Guizhou province, Tao eventually set up a small noodle shop in the early 90s where she became famous...

If you want to jump straight to the recipe, scroll down to the bottom! I'm a firm believer that the best part of getting a takeaway is knowing you have leftovers in the fridge the next day. There's just something special about standing in front of the fridge, door open, cool air on your face, spoon in hand, digging into yesterday's Korma (don't hate). If fridge tapas isn't your style, there's plenty of other ways to enjoy leftover curry. My favourite has got to be this quick and easy brunch....

• This recipe combines two of the most delicious things, curry and breakfast food, into a dish that is almost greater than the sum of its parts. 

If you want to jump straight to the recipe, scroll down to the bottom! A what? A Kathi Roll. As far as street food goes, India generally knocks it out of the park. There are few places better to get quick and cheap eats that are bursting with flavour. The Kathi roll has been a personal favourite of mine since the moment I tried one on the side of a busy road in Kolkata. Traditionally the Roll would consist of skewer-roasted meats wrapped up in a flaky, egg-dipped paratha with...

• A what? Check out our step-by-step guide on how to make this Bengali street food classic.

I've said it before and I'll say it again. One of the greatest incarnations of carbohydrate known to man has been sitting under our noses in the frozen section of most big supermarkets. Paratha. Flaky, buttery, versatile and a doddle to cook (most of them are vegan too). A true gift for those with the patience and perseverance to sift through freezers full of Chicago Town and avocado slices (what's that about?!).  But what exactly is a Paratha? It's a flatbread native to India and lots of surrounding countries. Meaning...

•  Paratha. Flaky, buttery, versatile and a doddle to cook. You could eat these bad boys straight out of the pan, but here's 5 ways to jazz them up.

If you want to jump straight to the recipe, click here. With all of the product development and recipe testing we do comes a serious amount of eating. We've had chilli in just about every way imaginable. Once in a while (if we're really lucky) and absolute gem of a recipe comes shining through so bright that it obliterates any food fatigue we might be feeling. This, my friends, is one of those recipes. There are so many great things about this sandwich. It takes 10 minutes to knock together....

• Bread? Good. Meat? Good. Cheese? Good.

Let’s talk about the humble spud. Often a soggy afterthought, reminiscent of a school cafeteria or dingy Greasy Spoon, we think the Jacket Potato should be celebrated and here’s why.     Maris Piper potatoes are a brilliant cupboard staple. Not only are they super cheap, but stored correctly they can last for weeks. Find a dark, dry, and well-ventilated spot for them in your kitchen and you’ll have one to hand whenever you please. While they can easily be used for mashing, chipping, roasting, and frying, it’s hard to...

• We think the Jacket Potato should be celebrated and here’s why.