Not just curries, but also more delicately spiced recipes from Eastern Europe, Thailand and the Caribbean all contribute to a spicy theme.
Kedgeree... to good to only have for breakfast.
This is a lovely spicy salad with Moroccan overtones – perfect for a buffet lunch, party or serving with cold cuts and spicy chutneys.
Sometimes the simplest recipes are the best: this one is also brilliant if you're eating cheaply as the ingredients are all very economical and you'll probably have them in the storecupboard already.
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 Rice is part of the Delia Online Cookery School so you can watch this recipe being make by clicking on the video beneath the Method
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 is simply the Indian word for lentils. The best kind to use for this are the red split lentils which most supermarkets stock.
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
Serve this lovely chunky mango chutney - which is simplicity itself to make - with cold meats, leftover turkey or anything spicy.
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.
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