Eating In

Pork Chop with Braised Red Cabbage, Glazed Carrots and Cider Jus Recipe by Chef Jack Williams

We’re kicking off a new series on Folkestone Foodies—one I’ve been meaning to launch for a while. The idea is simple: bring you recipes straight

Kaju Jhinga Curry – A Decadent BIR Style Cashew Prawn Curry

Some recipes are born out of nostalgia. Others are passed down, scribbled on index cards, or whispered over the phone from one generation to the

BIR Mixed Powder Recipe – The Secret to Restaurant-Style Curries

How do British Indian Restaurant (BIR) curries get that deep, rich flavour? A huge part of it is mixed powder. This spice blend is at

How to Make the Ultimate BIR Base Gravy for Restaurant-Style Curries at Home

If you’ve ever wondered why your homemade curries don’t quite taste like the ones from your favourite Indian restaurant, the answer probably lies in the

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Eating In

Pork Chop with Braised Red Cabbage, Glazed Carrots and Cider Jus Recipe by Chef Jack Williams

Kaju Jhinga Curry – A Decadent BIR Style Cashew Prawn Curry

BIR Mixed Powder Recipe – The Secret to Restaurant-Style Curries

How to Make the Ultimate BIR Base Gravy for Restaurant-Style Curries at Home

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