1. Combine chipotle cooking sauce, beef broth, and 1/4 cup chopped cilantro in a saucepan; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes. 2. Heat oil in a skillet over medium-high heat; saute onion until softened, about 5 minutes. Stir garlic into onion…
For the lentils, rinse lentils under cold water. Add lentils to a large pot of boiling water, then lower heat and cover. Cook for 20 minutes or until tender but still toothsome. Remove lentils from heat and drain any excess liquid. Add olive oil to a saucepan and heat over…
Drain the juices from the tinned fruit into a bowl, add the soy and fish sauces, then whisk in 1 teaspoon of cornflour until smooth. Chop the pineapple and peaches into bite-sized chunks and put aside. Pull off the chicken skin, lay it flat in a large, cold frying pan,…
Cook the rice according to the packet instructions until tender. Drain, then allow to cool. Roughly chop the mixed nuts, pick and roughly chop the basil and mint leaves, then roughly chop the apricots. Combine with the rice, season with sea salt and black pepper, then drizzle with oil. Serve…
For the brine, peel and crush the garlic and pick the sage leaves. Mix together in a large bowl with the honey and vinegar, then squeeze in the lemon juice and finely grate over the zest. Add the chicken, 2 tablespoons of sea salt and 1 litre of water, and…
Peel and finely slice the shallots, garlic and ginger. Remove the meat from the chicken thighs, reserving the bones, and slice it into nice thin strips. Place a large pan over a medium–low heat with a good lug of groundnut oil, then fry the shallots, ginger and garlic for 5…
