Spicy Recipes

Not just curries, but also more delicately spiced recipes from Eastern Europe, Thailand and the Caribbean all contribute to a spicy theme.

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Spiced Pilau Rice with NutsServes 4

Spiced Pilau Rice with Nuts

I've always loved the fragrant flavour of spiced pilau rice, and could easily eat it just on its own, adding nuts to give it some crunch. However, it's also an excellent accompaniment to any spiced or curried dish.

Spiced Pilau RiceServes 2

Spiced Pilau Rice

Spiced Pilau Rice is part of the Delia Online Cookery School so you can watch this recipe being made by clicking on the video beneath the Method

Thai Green RiceServes 4

Thai Green Rice

This, thankfully, is a Thai recipe that doesn't require all the speciality ingredients that are sometimes so elusive. The list of ingredients seems rather long, but it is made in moments and has a lovely fragrant flavour.

Dhal CurryServes 2

Dhal Curry

Dhal is simply the Indian word for lentils. The best kind to use for this are the red split lentils which most supermarkets stock.

Thai Red Curry PasteMakes 8 tablespoons, ½ pint (275 ml)

Thai Red Curry Paste

This dark, pungent curry paste makes a delightful alternative to dry, ground spices. I have included it in the recipes for Angel-hair Pasta with Thai Spiced Prawns and Thai Fish Cakes with Cucumber Dipping Sauce

Mango ChutneyMakes three 500 ml capacity jars

Mango Chutney

Serve this lovely chunky mango chutney - which is simplicity itself to make - with cold meats, leftover turkey or anything spicy.

Patatas ArequipaServes 4

Patatas Arequipa

A spicy Peruvian dish with a wonderful and unusual walnut sauce, made simple with the help of a top-class prepared potato ingredient. Colourful and light, it makes a great supper or lunch dish for vegetarians.

Chickpea, Chilli and Coriander SoupServes 6

Chickpea, Chilli and Coriander Soup

This has decidedly Mexican overtones. It isn't too hot and spicy but the presence of the chilli does give it a nice kick, and the flavour and texture of chickpeas is perfect for soup.

Spiced Mustard Pickle (Piccalilli)Makes seven 1 lb (350 ml capacity) jars and one ½ lb (175 ml capacity) jar

Spiced Mustard Pickle (Piccalilli)

Making pickles is always satisfying as they are usually far better than anything you can buy, and their jewel colours cheer up the darker days of autumn. This is one of the best...

Thai Grilled-beef Salad with GrapesServes 4

Thai Grilled-beef Salad with Grapes

This recipe was given to me by chef Norbert Kostner at the Mandarin Oriental Hotel in Bangkok when I visited the cookery school there. It's lovely served as a first course or included in a cold-buffet menu.

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