Recipes

This Japanese style curry is full of flavour from the curry sauce and crunchy from the fried chicken; yet not as spicy as Indian or Thai curries.

Traditionally lamb stew would not had garlic, leek and very little coloration but for a modern take, coloration of the meat at the start and the addition of garlic is a great flavour enhancer. Pearl barley or potatoes are also part of the traditional stew which I didn’t had today and preferred a buttery mash