One of the best-known Indian dishes, created in Delhi in the 1950s. The secret is the marinade: yoghurt with spices breaks down the fibres of the chicken and lets the flavours sink in deep. Use chi...
The golden rule for a good schnitzel: dry, thinner than you think, and coated in breadcrumbs that are light and airy. Panko (Japanese breadcrumbs) is coarser and lighter than regular breadcrumbs an...
Focaccia with rosemary and sea salt
Focaccia is very hard to get wrong. The secret is two things: enough olive oil, and rising long enough for the dough to turn light and airy. You make the typical dimples with your fingers just befo...
A real shepherd's pie is called that because it's made with lamb mince. Made with beef, it's a cottage pie. Both are good, so pick your favourite. The skill is in the filling: not just mince with v...
Melanzane alla parmigiana (vegetarian)
The original Southern Italian bake of aubergine, tomato sauce and cheese. In Campania they swear the aubergine must be fried first. That gives the soft, almost buttery texture that makes this dish ...
Birria comes from the state of Jalisco in Mexico and is traditionally a festive dish made with goat, but with beef it's easier and at least as good. The three hallmarks of a real birria: dried chil...
The low point of a Paris night and the high point of French comfort food. Real onion soup needs patience with the onions. You cook them for at least 45 minutes until they are deep golden brown. Tha...
The lasagne you eat in Bologna has nothing to do with the quick traybake versions. Real ragù is a slow stew, not just tomato sauce with mince. The secret is in how you build it: first a soffritto (...