Wild-garlic crusted salmon

A seasonal main course to serve over Easter that’s just as good cold as it is hot from the oven. Wild garlic pairs beautifully with a side of salmon

Spicy pies with sweet potato mash

This pie is loosely based on the flavours of an American sloppy joe, but we've topped it with mash as an alternative to the traditional cottage pie

Roast Easter duck with raisin salad

This spectacular Easter main is a twist on duck à l’orange, seasoned with hot cross bun spices, and served alongside a salad filled with raisins

Pork & caramelised pineapple adobo

Contains pork – recipe is for non-Muslims only

This Filipino adobo with sharp, salty-sweet notes is well worth the effort. It's a hearty stew with chunks of melt-in-the-mouth pork belly

Basic tempura batter

This tempura mix can be used to batter vegetables, anchovies, sage leaves or squid – perfect for creating deep-fried party snacks. 

Hoppers

These coconut-laced, rice flour pancakes filled with curry and topped with the sweet-spicy sambol and fruity chutney are perfect for a Sri Lankan feast

Cauliflower curry

This simple vegan curry recipe uses a whole cauliflower, including the stem and leaves, so there's no waste. It's addictive and easy to make

Leek seeni sambol

A traditional Sri Lankan vegan curry that makes the perfect accompaniment to hoppers and a variety of veggie curries, made with leeks, coconut and cinnamon

Rhubarb chutney

A simple rhubarb chutney that's a great mix of sweet and tart – spoon on generous helpings of this must-try condiment to your favourite curries and hoppers

Korean chicken wings with sesame slaw

Gochujang is a savoury Korean condiment that adds a rich spiciness to these chicken wings. Drizzle with sesame oil and our crunchy side slaw