Courier-magazine-courier-life-pigment

Courier Life Food

Cooking with colour: turmeric and squid ink

Pigments – which work by absorbing certain wavelength of light and, unlike dyes, don’t dissolve in water – traditionally come from biological sources. Here, two London chefs use bright turmeric and slick squid ink to create two pigment-packed dishes. by Rohit Ghai, Jamavar Turmeric powder, packed with the lurid orange pigment ‘curcumin’, is often considered to be more about the …

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Courier Life Food

Festive fried quail with cinnamon, curry leaves and dosa

Gunpowder head chef Harneet Baweja shares his spicy and warming recipe for fried quail. This dish is reminiscent of the kind of quail you get at festivals and food markets in Bombay and Calcutta. It’s soul food, and because it’s hunted, quail is a lot cheaper than chicken. It also captures the avours on the market stalls and is perfect for a …

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Courier Life Food

Not your typical Christmas turkey

Dinerama graduate Birdbox’s founder David Carter serves up a smokin’ turkey recipe for this Christmas. Turkey is as much of a Christmas tradition in the States as it is here, and we wanted to give it a touch of smoke and barbecue to honour this. Everyone’s experienced bland and boring roast turkey, and we think this is a much more …

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Courier Life Food

Chicken stew with jollof rice recipe from Zoe’s Ghana Kitchen

Zoe Adjonyoh, who runs her eponymous restaurant in Brixton, talks Christmas in Ghana and shares one of her favourite recipes for family gatherings. Christmas is taken very seriously in Ghana. Pretty much everyone in my grandma’s neighbourhood in Kaneshie goes to church on Christmas Eve for a choir service, and there’s usually some drumming and dancing. On Christmas Day, churches are packed from the rafters with people …