Gymkhana Chicken Butter Masala
The butter chicken from Gymkhana, the two Michelin starred Indian restaurant in London's Mayfair. Charring the chicken in tandoori marinade before
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The butter chicken from Gymkhana, the two Michelin starred Indian restaurant in London's Mayfair. Charring the chicken in tandoori marinade before
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The signature dish from Ambassador's Clubhouse, Gymkhana's sister restaurant in London. Bone-in chicken thigh cutlets are coated in tandoori marina
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A coastal classic from Gymkhana. Thick fillets of white fish are marinated in roasted chilli and garlic, seared until golden, then simmered in a ta
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Lasooni means garlic, and these skewers are built for the barbecue. Chicken thigh pieces are marinated in roasted garlic and chilli, threaded with
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Tandoori lamb chops are one of the dishes Gymkhana is best known for in Mayfair. A frenched rack of lamb is cut into double chops, coated in tandoo
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Creamy sweet potatoes work well with the spiciness here but use regular potatoes or half and half it if you like. Swap the aioli for shop bought ve
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Meatballs and pasta is as familiar and comforting as a dish can get. Super quick to put together, with everything in one pan to boot, will make thi
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My favourite pantry ingredients are those that deliver above and beyond the sum of their parts. The sweet and smokey blend does just that. Drizzlin
View recipeCurried egg vol-au-vents make 24 one-bite canapes in about 30 minutes. Six hard-boiled eggs, mayonnaise and curry powder bloomed in butter go into
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Arayes are Middle Eastern pitas stuffed with a kofta-like filling and then pan fried. The shawarma paste adds flavour and complexity here; the swee
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Garlic bread - undisputedly everyone's favourite. We have upped the ante here with the addition of spring onions and our Sweet and Smokey spice ble
View recipeHoney mustard dressing is Dijon, honey, vinegar and olive oil shaken until it thickens: one part mustard, one part honey, one part vinegar, three p
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Looking for a delicious, easy dinner idea? Look no further that the incredible range of
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The miso pesto gives this, otherwise classic, pasta dish a delicious umami depth and a hint of sweetness. Simple and quick to put together for a sa
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The simplicity of this recipe really gives the harissa paste a chance to shine, with the sweet and sharp flavours of the pomegranate really complim
View recipeWhipped feta tartlets are ready-made pastry cases filled with feta whipped smooth in a food processor and topped with roasted red capsicum tapenade
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Who doesn’t love a tray bake? Everything combined in one tray for a hands-off easy mid week dinner. All that’s needed is a bright green salad and s
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This lies somewhere between an omelette and a frittata, cooked entirely on the stove top. It is one of those rare dishes that I would eat for break
View recipeTahini sauce is tahini, lemon juice, garlic, salt and cold water whisked until it turns from stiff paste into pourable cream. It seizes on the way,
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Each thin slice of potato fans out during roasting, creating perfect crevices for capturing our Black Garlic and Scotch Bonnet marinade. The result
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Sticky, glossy, and impossibly savoury - these chicken wings are exactly what we want when the craving hits. The smokey honey marinade creates a gl
View recipeJam drop biscuits are balls of buttery shortbread dough, pressed with a well and baked with jam in the middle. This batch makes 24 in about 45 minu
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A simple and speedy supper for two. Stir in your pasta of choice and serve with a green salad for a more substantial meal or serve simply with plen
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Here, our Hawaij spice paste transforms an old-school favourite with its warming blend of cardamom, cumin, and turmeric - spices that have been use
View recipeRaspberry and coconut slice is a press-in base, a layer of raspberry jam and a baked coconut topping. One 300g jar covers a 20cm x 30cm tin, and it
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This is a twist on a Persian classic that uses smokey burnt aubergines and tomatoes as a base in which eggs are gently set, much like a scramble. O
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These simple pan fried beans are transformed into a very moreish side, thanks to the sweet, salty, sour flavours of our Yuzu Ginger & Miso mari
View recipeA cheese toastie with ploughman's relish is grated cheese and a heaped teaspoon of chunky relish sealed between two buttered slices, cooked in a co
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Here's one for your collection. Aubergines go from sometimes-difficult to almost buttery when given enough time in a hot oven, butterbeans develop
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A simple yet striking salad, this dish is all about contrasts - crisp lettuce meets the creamy tang of yoghurt, while preserved lemon and toasted s
View recipeDukkah is a dry blend of crushed nuts, toasted seeds and spice, eaten by dipping bread in olive oil and then in the mix. This macadamia version tak
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The candied peel and butter already in panettone do most of the work here, so the custa
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Trifle is the easiest place to put leftover panettone . It replaces the sponge entirely,
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Bread and butter pudding made with panettone is a different dessert to the one made wit
View recipeMiso pesto potato salad is small potatoes roasted whole, crushed flat so the broken edges catch, then turned in
View recipePreserved lemon prawn skewers are peeled green prawns threaded three or four to a stick, given 15 minutes in
View recipeCitrus and spice roasted almonds are raw almonds roasted plain, then tossed while still hot with olive oil and
View recipeA citrus and spice ham glaze is Ottolenghi Citrus & Spice warmed into
View recipeLemon meringue tartlets for six begin with three eggs and a box of pastry cases. The yolks set a stovetop curd, the whites are whipped into a Swiss
View recipeRose harissa butter prawns are large green prawns split down the back through the shell, packed with butter beaten through with Ottolenghi rose, po
View recipeBrie, cranberry and walnut tartlets are three things in a shell you do not have to bake: a smear of cranberry sauce in the bottom of a small savour
View recipePea, mint and ricotta tartlets are three cold things spooned into a pre-baked shell: drained ricotta on the bottom, coarsely crushed peas and torn
View recipePrawn cocktail tartlets are the whole dish shrunk to one bite: chopped cold prawns in a Marie Rose sauce, spooned into 37mm pre-baked savoury pastr
View recipeCherry Bakewell tartlets are a layer of jam, an almond frangipane and 18 minutes in the oven. Spoon raspberry and blackberry conserve into 12 ready
View recipeEton Mess in a pastry case is a bowl dessert made portable. Crushed meringue, softly whipped cream and macerated summer berries go into twelve read
View recipePassionfruit curd takes eight minutes on the stove and two hours in the fridge. Spoon it into twelve ready-made 40mm sweet pastry cases, sit a peak
View recipeOne cracker, one smear, one slice of pear, twenty four times. The mini croccantini are small enough that each one is a single bite, which is the re
View recipeA dark chocolate mousse whipped rather than set, spooned into six small glasses, with a liqueur truffle balanced on each one at the last minute. Tw
View recipeBought biscuits, overlapped in a ring like roof tiles and stuck down with melted white chocolate. The oven never goes on, which is the difference b
View recipeOne loaf, hollowed out, packed in layers and pressed under a weight in the fridge until it slices like a terrine. It is the picnic dish that improv
View recipeThree layers, none of them baked. A chocolate oat biscuit base, a middle of mint chocolate thins laid flat and left whole, and a thin dark ganache
View recipeFour shanks, browned hard and then left alone in a low oven for three hours, until the meat slides off the bone under a spoon. A sachet of Moroccan
View recipeThese flatbreads come out of the pack already crisp, oven baked and thin enough to snap into shards, so the only cooking here is none. Make a coars
View recipeZucchini fries fail for one reason, which is water, and they get saved by two things: salting the sticks before they go anywhere near a crumb, and
View recipeThe cracker is doing most of the work here. Valley Produce Co bake the truffle flavour and the honey into the crisp itself, so the ricotta on top o
View recipeInstant tea is a powder that dissolves. There is nothing to steep, nothing to strain and no syrup to dilute by eye, which makes it the easiest base
View recipeA Christmas bark built the lazy way, from confectionery that has already been coated. The pretzels, the raspberries and the almonds go on top whole
View recipeWhipped cream and a tin of condensed milk make an ice cream that needs no machine, and a pack of gluten free gingerbread does the rest. Fifteen min
View recipePistachio and chocolate, set in a tin and cut into squares rather than rolled into a log or moulded into a bar. A packet of pistachio melting momen
View recipeThree coloured strands and one jar of pesto, on the table in about twenty minutes. The only real trick with a tricolore spaghetti is to dress it li
View recipeA heaped spoonful of Daylesford Woodcutters Chilli Chutney goes into the yolks and another sits on top, so the heat arrives behind the richness rat
View recipeA galette is a tart with no tin. You roll the pastry out flat, pile everything into the middle, fold the edge back over itself and bake it on a tra
View recipeThis is an assembly, not a caramel recipe. Two boxes of honey coated popcorn, a pack of truffle nuts, a handful of chocolate pretzels and a giant m
View recipeBiscuit dough cut with a window, a crushed raspberry drop dropped into the hole, and twelve minutes in the oven to turn the lolly into coloured gla
View recipeTea poached pears are pears simmered in brewed tea instead of plain sugar syrup, so the liquid brings tannin and spice as well as sweetness.
View recipeA baked macaroni cheese seasoned with black truffle salt in the sauce, finished with truffle oil off the heat, and topped with crushed truffle chip
View recipeStart with tinned beans, not dried. The sugar and vinegar in a barbecue sauce keep a bean skin from softening, so a dried bean that goes into the s
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Two and a half kilos of pork shoulder, one sachet of smoky sauce mix, honey, water and six hours in a low oven. Nothing else is asked of you, which
View recipeAn Anzac biscuit crumble skips the flour and butter rubbing altogether. Crush a packet of
View recipeMelting moments in place of sponge: a 300g pack lining the bowl, berries and conserve over them, cold custard, then cream. Serves 10. Prep 30 minut
View recipeFork the trout through the cream cheese rather than putting it in a food processor. A processor turns hot smoked trout into a smooth pink paste and
View recipeA cream cheese ball rolled in crushed cranberry and hazelnut seed crisps, so the coating tastes of the cracker rather than just looking like one. T
View recipeWarm marinated olives are olives heated gently in olive oil with orange peel, fennel seeds and garlic until they smell of all three, then tipped in
View recipeTwo 75g pouches of macadamias blitzed with coconut milk, soy, lime and a spoon of chilli sauce. Makes about 400ml, enough for 6 with skewers. Prep
View recipeThe relish goes on the meat and the mustard goes on the bread, because fat and bread get along and vinegar and bread do not. Toast the cut faces in
View recipeA pavlova with peach and raspberry jam rippled through the cream, fresh stone fruit over the top and salted macadamias for contrast. The meringue i
View recipeCaramelised onion gravy usually begins with 40 minutes of onions cooking down. This one begins with a jar of them. Stir
View recipeMature cheddar grated into the dough and tomato and apple chutney folded in at the very end, so it runs through the scone in streaks instead of dis
View recipeMarmalade does the job of sugar syrup and brings bitter orange peel with it. Fine cut is the one to reach for, because the shred dissolves in the s
View recipeA sirloin roasted under a crust of hot English mustard, breadcrumbs and rosemary, carved pink and served with caramelised onions. Fifteen minutes o
View recipeBaked feta with tomatoes is a whole block of feta baked in oil until it slumps, then broken through the tomatoes and olives around it. The tomato p
View recipeTwo tins of cannellini beans, two tablespoons of roasted garlic paste, a lemon and good olive oil, blitzed for 90 seconds. Serves 8 as a dip with c
View recipeCut the cauliflower into wedges with flat faces rather than florets, roast it hard at 220°C on a tray that is already hot, and dress it only once i
View recipeA side of salmon buried in salt, sugar and Ottolenghi Citrus & Spice for 24 hours, then rinsed, dried and sliced thin. Twenty minutes of work, no o
View recipeA fennel and orange salad is shaved raw fennel, peeled orange and torn bitter leaves, dressed at the last minute. This one skips the whisking: the
View recipeA whole snapper, scored to the bone and rubbed inside and out with preserved lemon marinade, cooked on a covered barbecue for about 25 minutes. Ser
View recipeHalf the marinade goes through the mince and the rest is brushed on in the last minute, away from the direct flame. Do it in that order and you get
View recipeVindaloo chickpeas with spinach is a stovetop curry that takes about 25 minutes at the pan. Soften an onion, tip in two tins of chickpeas and one j
View recipeAn Italian antipasto platter is the salty course that comes before the meal: things kept under oil, a bowl of something dressed, crackers or bread,
View recipeSlow roast pork shoulder with apple and fennel chutney glaze: cook a 2.5kg shoulder covered at 160°C for four hours, then brush it with warmed chut
View recipeCranberry and panko stuffing is a tray stuffing, baked in a dish rather than inside a bird. Panko keeps the top crisp, one 110g jar of cranberry sa
View recipeHarissa chicken traybake is one tray and about 45 minutes in the oven. Bone-in thighs and drumsticks go into a rose harissa and yoghurt marinade, t
View recipeOlive and harissa pasta starts with a finished jarred sauce, not a paste. Warm half a 350g jar of Ottolenghi Kalamata olive and harissa sauce with
View recipePrawn cocktail sauce without the bottle of seafood sauce: stir 2 tablespoons of spicy mango and kaffir lime dressing through 200g of whole egg mayo
View recipeAn office Christmas grazing board for twenty is one long run of food down the centre of a boardroom table, built almost entirely from jars, packets
View recipeCrushed potato chips make a coarser crumb than breadcrumbs, and a better one. Half a 150g canister of Hunter's black truffle chips, crushed and mix
View recipeBoxing Day prawn fried rice is cold day-old rice, leftover cooked prawns and enough sriracha to carry the bowl. Press the rice flat in a hot wok so
View recipeBoxing Day turkey curry takes twenty minutes at the stove because the turkey is already cooked. Build the sauce first, simmer it until it coats a s
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Juicy lamb kofte, pan-fried until browned, served over cool yoghurt with a pilpelchuma-laced pine nut oil spooned over the top. Bold but balanced,
View recipeA classic Moroccan-style tagine, slow-cooked until the beef falls apart. Belazu's smokey Tagine Paste and a preserved lemon do most of the work, ba
View recipePork vindaloo with potatoes is a slow curry built on one jar. Brown 600g of diced pork shoulder, soften an onion with garlic and ginger, tip in a 3
View recipePrawn linguine with Ottolenghi Calabrian chilli and tomato pesto takes 25 minutes and serves four. Sear the prawns, collapse cherry tomatoes in the
View recipeBarbecued butterflied lamb with a mint jelly glaze is a boned leg cooked flat over two heat zones, brushed with warmed mint jelly for the last 10 m
View recipeA Christmas charcuterie board is cured meat, cheese and everything that goes beside them, laid out on one board so people can graze while lunch fin
View recipeA whole side of salmon, baked for 20 minutes and brushed with hot chilli jam for the last five, so the jam melts into a lacquer instead of sittin
View recipeA Christmas punch for twelve: 1.5L chilled pomegranate juice, 1L apple juice, the juice of three lemons, a tablespoon of pomegranate molasses, and
View recipePrawn and avocado vol-au-vents take about 25 minutes and make 12 large canapes, enough for six people as a starter. Cooked prawns, lemony avocado a
View recipeA Christmas drinks board is five shallow bowls of dry, salty, one hand food set out for the hour before lunch: truffle chips, roast salted macadami
View recipeRoast carrots come out of the oven, go onto a platter still hot, and take torn figs, chopped almonds and a caramelised balsamic poured straight fro
View recipeTuna crostini are small toasts topped with something soft and something salty. This version is white bean mash on bagel toast, flaked Australian al
View recipeChicken and mushroom vol-au-vents are a crisp puff pastry case filled with chicken, leek and mushroom in a mustard cream sauce. The chicken goes in
View recipePistachio cream tartlets take three ingredients and about ten minutes. Pipe pistachio cream straight from the jar into ready-made 40mm
View recipeSmoked salmon tartlets are the least demanding canape on a party table. A crisp savoury pastry case, lemony cream cheese, a fold of cold-smoked sal
View recipeVegan nduja pasta is fusilli tossed with Belazu Ve-du-ya, a pepper based paste that melts into hot oil the way Calabrian ’nduja does. There is no p
View recipeCaramelised onion tartlets are a one-bite canape: sweet brown onion under grated Gruyère in a small savoury pastry case, baked for six minutes unti
View recipeBalsamic strawberries need ten minutes of work and fifteen minutes of waiting. Halve the berries, toss with a little sugar and salt, spoon over age
View recipeDark chocolate ganache tartlets are two ingredients and one ratio: 150g of dark chocolate to 150ml of cream, poured warm into 12 ready-made 40mm sw
View recipeRoasted aubergine lasagne with ricotta serves six and takes about 20 minutes of hands-on work. Two 350g jars of Ottolenghi roasted aubergine and to
View recipeHawaij pumpkin soup is roasted pumpkin blended with a Yemeni spice paste of ginger, cardamom and turmeric. Use 60g of
View recipeTruffle and artichoke stuffed mushrooms take about 30 minutes. Large field mushrooms roast gill-side down first so they shed their liquid, then get
View recipeRoast lamb with mint jelly sauce is a roast leg served with mint jelly loosened into a pourable sauce using the strained resting juices and a splas
View recipeChicken tagine is bone-in thighs browned hard, then simmered with onion, garlic and warm spices until the sauce thickens around them. Preserved lem
View recipePork ribs are the easiest thing to cook with Ottolenghi Sticky Date and Tamarind Sauce. Wrap two racks in foil, roast at 150°C for two and a half h
View recipeNo bake gingernut cheesecake jars are a crushed biscuit base, a whipped cream cheese filling and a spoon of caramel on top, set in the fridge inste
View recipeLemon curd and raspberry tartlets need 15 minutes of hands-on work and no oven. Fill 12 ready-made 40mm sweet pastry cases with lemon curd, sit a r
View recipeTwo dozen oysters, three dressings, one shucking method. Green chilli shatta goes on straight from the jar, preserved lemon and shallot takes a min
View recipePassionfruit and mascarpone tarts take 15 minutes and no oven. Fold softly whipped cream through loosened mascarpone, spoon it into six ready-made
View recipeRose Turkish delight rocky road is a no bake slab: dark chocolate poured over Turkish delight, macadamias and marshmallow, set in a lined tin and c
View recipeChristmas roast potatoes come out best when the boiling is done a day early. Parboil them, rough up the edges, chill them uncovered overnight, then
View recipeA vegetarian charcuterie board works when you replace what the meat was doing rather than leaving a gap. Cured meat brings salt, fat, chilli and so
View recipeChocolate salami is a no-bake log of crushed biscuit and nuts set in dark chocolate, chilled firm, then sliced into rounds that look like cured sal
View recipeFour things make a grazing box for two: a carrier, something soft, something sharp and a sweet finish. Pack them into a box about 25cm by 18cm, fil
View recipePesto pasta salad holds up cold when the pesto is built on tomato rather than basil, because a tomato base does not split as it chills. Dress warm
View recipeFrench toast for a Christmas morning crowd is a soaking job the night before and a batching job on the day. Thick slices of day-old brioche or sour
View recipeBaked eggs are one pan: a tomato sauce spiked with Belazu Ve-du-ya vegan nduja, six eggs cracked into it, about twelve minutes in a hot oven. Make
View recipeA non alcoholic mojito is lime, mint, sugar and soda water, and it scales to a jug better than most drinks do. Stir mojito syrup with fresh lime ju
View recipeOld fashioned tomato relish is ripe tomatoes and brown onions salted overnight, then simmered slowly with vinegar, sugar, curry powder and mustard
View recipeHoney mustard roasted carrots and parsnips come off a single tray. The carrots go in 15 minutes before the parsnips, because a parsnip dries out an
View recipeSausage rolls with relish work because the relish goes into the mince, not beside it on the plate. Three heaped tablespoons of tomato and red peppe
View recipeOlive oil cake is a one-bowl sponge where oil stands in for butter, so the crumb stays damp for days rather than hours. This one takes 200ml of ext
View recipeBaked camembert with mango chutney is a whole wheel of cheese baked at 180°C for 15 to 18 minutes, until the centre gives under a press, then spoon
View recipeA Dijon vinaigrette is oil, vinegar, salt and a teaspoon of mustard, shaken. The mustard is not there for flavour. It is what holds the oil and the
View recipeBeetroot relish is grated raw beetroot cooked down with onion, red wine vinegar, brown sugar and fresh ginger until it is thick, glossy and deep pu
View recipeSalted caramel and macadamia tartlets take 20 minutes of hands-on work and no sugar to boil. Spoon thick caramel sauce from a jar into six ready-ma
View recipeCoronation chicken tartlets are cold chicken in a curried mango chutney mayonnaise, spooned into small pre-baked pastry cases and topped with toast
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