crudités with curry leaf coconut sambol dip

You can go a million ways with the dip, thick, thin, salty, buttery. I've chosen to turn my Dad's coconut sambol into a crudités dip here.

oxtail stew

I grew up eating oxtail which is a fatty, silky meat cooked on the bone, and which produces a luscious, slightly gelatinous sauce or broth. It's fantastic in soups and curries.

Individual Tartes Tatin

Arguably the easiest baked dessert for a non-baker (someone who not only dislikes but is slightly fearful of baking, as defined by this non-baker).

arrack sour

Arrack is one of those drinks I was warned about while growing up, the way you're warned about a river with a strong undercurrent...

pappadums

A little snack that goes nicely with a cold drink, or a crunchy accompaniment to a plate of rice and curries.

coconut rocks

For those with a sweet tooth, those who do not...even those who profess not to love coconut!

aluwa

There are many Sri Lankan "sweets" that really should be called Sri Lankan savouries. I can think of many that are sweet and spicy with a heavy emphasis on the ...

curry-spiced cashews

I started making these spiced cashews on Sundays, in anticipation of a new episode of Mad Men. I hope you make these nuts for equally epic but lighter events.

creamy braised leek gratin

This is similar to a gratinee of leeks I make from time to time, but it's far less virtuous.

mallum

Why you need mallum, a big, fresh, slightly crunchy flurry of greens, over a bowl of rice and dark curry.

go-to meal: fried zaatar squares

A dinner quiz! What do you want to eat tonight?

posole

It's a demure-looking bowl, but my posole is punchy.