Kao ka moo is a dish of Teochew Chinese origin that is now firmly Thai. The flavour profile is salty and rich, with an underlying sweetness (although this recipe isn’t as sweet as many versions you would find in central Thailand). Classed as aahaan jan diao, or a single plate dish for…
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Yellow Pepper Couscous With Goat’s Cheese
Let me begin by saying that I am perfectly aware that this is probably no traditional way to make couscous and I’m happy with that. I’m interested in food tradition, but I find the end result far more appealing; if it tastes good then who cares how it was made?…
Hazelnut-Encrusted Grilled Camembert Salad With Raspberry Vinaigrette
Talk about the ideal I’ve-got-to-entertain-my-husband’s-boss-but-I’m-a-shit-cook starter! Seriously, this dish will take you about ten minutes to prepare, and the results are fab. I made it for our 4th wedding anniversary (please don’t get me wrong; I don’t care about the anniversary so much as I care about having an excuse…
