Type: Spices
Very giant giant couscous cake
This very giant cake is very versatile in that you can use other leftover cooked grains or whatever herbs, cheeses and spices…
Ixta’s biang biang noodles
This recipe is inspired by Xi’an Impression, one of Ixta’s favourite restaurants in north London, serving the food of the Shanxi Province…
Yoghurt rice with chana dal and curry leaf oil
This take on Indian ‘curd rice’ is all at once creamy, hearty, spicy and comforting. We added egg yolk to the base,…
Soda bread with figs, star anise and orange
One loaf, no yeast, no fuss, no proofing time; everyone needs a foolproof soda bread recipe in their repertoire. We’ve taken a…
Tamarind, greens and mung beans with turmeric oil
Thanks to Bahera Agahi for the inspiration for this dish, a lady well versed in the art of Persian cooking. When asked…
Chaat masala chickpea and polenta chips
These chips celebrate our favourite little bean in its multiple forms by using chickpea (gram) flour for the base, and then whole…
Green cannellini and tahini
Variations of warm beans served with tahini are popular throughout the Arab world, with dishes such as chickpea fatteh and ful mudammas…
Hawaij onion and chickpea soup with cheesy toast
This is based on French onion soup. Similar to the classic, a large quantity of onions is cooked low and slow (use…