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mike1111

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  • Moroccan fish cakes with hot pepper sauce

    Moroccan fish cakes with hot pepper sauce

    Gurnard, a firm, white-fleshed fish, combines with harissa (a hot chilli paste) and other Moroccan flavourings in Diana Henry’s extra spicy fish cakes.

  • Ayam percik (chicken with coconut and pineapple)

    Ayam percik (chicken with coconut and pineapple)

    Chef Wan makes a Malaysian curry where the chicken is first simmered in an aromatic gravy, then finished on a griddle pan for a smoky edge

  • Lamb pilaff

    Lamb pilaff

    Diana Henry’s recipe for this spectacular rice dish incorporates the rich flavours and colours of sour cherries, pomegranate, and figs

COMMENTS MADE

  • On Spice-N-Tice:

    Posted on 22nd of July 2007

    I have been buying this product for over a year now. Tried cooking asian meals at home always with grim results, but now hey presto everyone thinks I am a magician. We buy these recipe boxes and measured spices from nuneaton market, always a warm welcome and the young lady will explain anything you ask of her. We wish you all the best for your continuing success.