A gluten-free chippy in Wales

On the first and third Monday of the month, Younger’s Traditional Fish and Chips in Cardiff hosts a gluten-free night. Admittedly, I’m not a connoisseur of take-aways, indeed the biggest benefit of the family food allergies is how much we are forced to cook at home, from scratch. So bear in mind when reading onward [...]

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Belarusian Buckwheat Mushroom Pilaf (or Stuffing)

Traditional Belarusian cookery makes much of buckwheat, a plant that grows better than wheat (no relation) under Belarus’ climatic and soil conditions. This example of a buckwheat pilaf is made with hulled wholegrain buckwheat seeds, whole seeds not yet cracked into the groats used for kasha. The seasonings are classic Belarus: bay leaf and black [...]

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Tamil Rice and Yogurt Salad

Thayir sadam, or (yogurt) curd rice, is a delicious chilled rice dish common throughout southern India, and it is a great strategy for preserving leftover rice for the next meal. Thayir sadam can be made quite thick and chunky, as I have here, or mashed to the pudding stage, or thinned with milk through to [...]

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Nigerian Cassava Dumplings

Native to tropical South America, cassava grows well in similar climates elsewhere, and it is eaten as a staple starch throughout west Africa. In Nigeria, shredded cassava is fermented, dessicated and roasted to produce a coarse-grain flour called gari (or garri). This process has two aims: to produce a starch that is light-weight, flavourful, and [...]

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