Base recipes: make once, cook many
Restaurants do not cook every curry from scratch. They make a few bases and build dishes on top. Do the same at home: make one batch of a base, freeze it in portions, then turn it into something different each night. 115 bases and 4,022 dishes to cook from them.
Mexican
Corn tortillas from masa harina
Soft, fragrant corn tortillas from just masa harina, water and salt, pressed and cooked in a dry pan.
297 dishes to makePickled red onions (cebollas encurtidas)
Bright pink, tangy sliced red onions pickled with lime and oregano. A ready in an hour topping for tacos, bowls and sandwiches.
150 dishes to makeRefried beans (frijoles refritos)
Creamy, savoury pinto beans mashed and fried with onion and garlic until thick and glossy.
140 dishes to makeTostadas and totopos (tortilla chips)
Crisp baked corn tortillas, whole for tostadas or cut into wedges for totopos, with an option to fry.
109 dishes to makeFlour tortillas
Soft, bendy flour tortillas rolled thin and cooked in a hot dry pan, ready for burritos, quesadillas and fajitas.
96 dishes to makeFresh pico de gallo
Fresh, juicy chopped tomato salsa with onion, chilli, lime and coriander. The bright finish for tacos, fajitas and grilled meat.
92 dishes to makeShredded chicken (pollo deshebrado)
Gently poached, juicy shredded chicken, the all purpose base for tacos, enchiladas, tostadas and tinga.
89 dishes to makeSalsa roja (cooked red salsa)
A smooth, smoky cooked red salsa of tomatoes, dried chillies and garlic. One batch covers eggs, chilaquiles, tacos and more.
72 dishes to makeSalsa verde (cooked tomatillo salsa)
A bright, tangy green salsa of charred tomatillos, fresh green chilli and coriander. It lifts tacos, eggs, chicken and grilled fish.
70 dishes to makeMexican red rice (arroz rojo)
Fluffy long grain rice fried until golden then cooked in a blended tomato, onion and garlic broth.
67 dishes to makeLime crema (Mexican soured cream sauce)
A cool, tangy Mexican style crema of soured cream, lime and salt. The finishing drizzle for tacos, soups and bowls.
60 dishes to makeCilantro lime rice
Fluffy white rice tossed with fresh coriander, lime zest and juice, ideal for burrito bowls and tacos.
59 dishes to makeMexican black beans
Soft black beans simmered with onion, garlic, oregano and a whole habanero for aroma, finished with lime.
59 dishes to makeClassic guacamole
Chunky Mexican guacamole of ripe avocado, lime, chilli, coriander and onion, with simple tricks to keep it green.
58 dishes to makeHomemade Mexican chorizo
Fresh loose pork chorizo with guajillo, vinegar and warm spices, ready to crumble into tacos, eggs and potatoes.
56 dishes to makeChipotle in adobo sauce (homemade)
Smoky, tangy chipotle chillies simmered in a dark tomato and vinegar sauce. Make your own from dried chipotles.
54 dishes to makeFrijoles de la olla (pot beans)
Pinto beans simmered slowly with onion and garlic until creamy, served in their own tasty broth.
50 dishes to makeCarnitas (slow cooked pork)
Tender, citrusy pork shoulder braised until it falls apart, then crisped in the oven until the edges turn golden and crunchy.
48 dishes to makeRed enchilada sauce
A deep red, smoky enchilada sauce made from dried guajillo and ancho chillies. Far better than anything from a tin.
46 dishes to makeMexican chicken stock (caldo de pollo)
A light, clean chicken stock simmered with onion, garlic, carrot and coriander, and shredded chicken as a bonus.
41 dishes to makeCreamy avocado salsa
A silky, pourable green salsa of avocado, tomatillo, coriander and lime. Cooling, tangy and gently hot.
38 dishes to makeGuajillo adobo paste
A thick, tangy paste of dried guajillo and ancho chillies, garlic, vinegar and spices. Marinates meat, fish and vegetables.
38 dishes to makeBarbacoa beef
Chuck or cheeks slow braised in guajillo, chipotle and spices until it falls into smoky, tender shreds.
36 dishes to makeSalsa ranchera
A warm, chunky sauce of cooked tomato, jalapeño and onion. The classic base for huevos rancheros and saucy meats.
36 dishes to makeTamale masa
Light, fluffy, seasoned masa dough for spreading onto corn husks, naturally gluten free and easy to make vegan.
35 dishes to makeAl pastor marinade
A deep red guajillo, achiote and pineapple marinade that gives pork, chicken or mushrooms proper taco stand flavour.
33 dishes to makeGreen enchilada sauce
A fresh, tangy green enchilada sauce of tomatillos, green chilli and coriander. The sauce for enchiladas verdes.
33 dishes to makePollo asado marinade
Orange, lime and achiote with garlic and cumin, the golden marinade for juicy Mexican grilled chicken.
31 dishes to makeBirria adobo and consomme
The red chilli adobo broth behind birria tacos, ready to braise meat in and to serve as a dipping consomme.
30 dishes to makeCarne asada marinade
A bright marinade of orange, lime, garlic, chilli, cumin and coriander for grilled steak and vegetables.
29 dishes to makeChipotle tinga sauce
A smoky chipotle and tomato sauce with onion and garlic for shredded chicken, beef or mushroom tinga.
29 dishes to makeQueso (Mexican cheese sauce)
A silky, smooth white cheese sauce with green chillies, made without processed cheese, for nachos and dipping.
28 dishes to makeSalsa taquera (roasted chile de arbol salsa)
A fiery, thin taqueria salsa of toasted chile de arbol, tomatillo and garlic. A small spoonful finishes any taco.
28 dishes to makeTaco seasoning mix
A smoky, savoury homemade taco spice blend that is gluten free and has no fillers, enough for about 6 meals.
28 dishes to makeRecado rojo (achiote paste)
The Yucatan's brick red seasoning paste of annatto seed, citrus, garlic and warm spices. Essential for cochinita pibil.
24 dishes to makeChile colorado sauce
A brick red sauce of dried guajillo and ancho chillies, garlic and cumin for slow braises.
23 dishes to makeSalsa a la diabla
The fiery, brick red chilli sauce behind camarones a la diabla, made with guajillo, árbol and tomatoes.
22 dishes to makeMole poblano
A deep, glossy Mexican mole of dried chillies, seeds, spices and dark chocolate. This version is nut free.
21 dishes to makeEasy red mole
A deep, glossy red mole of dried chillies, seeds, spices and a little dark chocolate, made in about an hour.
20 dishes to makeFajita seasoning mix
A smoky paprika, cumin and coriander fajita rub with a hint of lime tang, free from fillers and sugar.
20 dishes to makeCeviche lime marinade
A sharp, fresh lime, serrano and coriander marinade that turns very fresh fish or prawns into zesty Mexican ceviche.
19 dishes to makeElote sauce (street corn crema)
The creamy, cheesy, limey sauce that makes Mexican street corn so addictive, plus a salad dressing and a dip.
18 dishes to makeGreen mole (pipian verde)
A fresh, nutty green sauce of toasted pumpkin seeds, tomatillos, green chilli and coriander.
17 dishes to makeHabanero salsa
A fiery Yucatan style salsa of charred habaneros, orange and lime juice, garlic and red onion. Fruity and very hot.
16 dishes to makeTortilla soup base
A smoky tomato, pasilla and garlic broth, ready for crisp tortilla strips, avocado and shredded chicken.
14 dishes to makeEscabeche (pickled jalapenos and carrots)
Tangy, spicy taqueria style pickled jalapeños, carrots and onion simmered in vinegar with bay and oregano.
13 dishes to makeAgua fresca syrup
A concentrated fruit and lime syrup that you dilute into jugs of aguas frescas or freeze into ice lollies.
12 dishes to makePozole rojo base
The deep red guajillo and ancho broth that turns hominy and pork or chicken into a proper bowl of pozole rojo.
12 dishes to makeTres leches sponge and soak
A light whisked sponge soaked in condensed, evaporated and whole milk until it is moist, creamy and cold from the fridge.
12 dishes to makeChurro dough
A simple egg free hot water dough that pipes into crisp, golden churros with no butter or dairy.
11 dishes to makeSalsa macha
A crunchy, smoky Mexican chilli oil with dried chillies, toasted seeds and fried garlic. This version is nut free.
11 dishes to makeCreamy jalapeno cilantro sauce
A cool, bright green sauce of jalapeño, fresh coriander and lime that finishes tacos, bowls and grilled meat.
10 dishes to makePozole verde base
A fresh green broth of tomatillos, pumpkin seeds, chilli and coriander for hominy, chicken or pork pozole verde.
9 dishes to makeIndian
Curry base sauce (onion and tomato)
The smooth onion and tomato gravy that curry houses build every curry from, made in one pot and frozen in portions.
70 dishes to makeGinger and garlic paste
Equal parts ginger and garlic blitzed into a paste and frozen in cubes, so every curry starts in seconds.
68 dishes to makeGaram masala (homemade)
A fragrant blend of toasted whole spices ground fresh, far brighter than shop bought garam masala.
38 dishes to makeTikka marinade
A tangy yoghurt and spice marinade that gives tikka its tender, charred, deep red finish, with a dairy free swap.
27 dishes to makeMakhani (butter masala) base
A rich, smoky tomato and butter sauce that turns into butter chicken or paneer makhani with one addition of cream.
25 dishes to makeTarka dal base
Plain, creamy cooked red lentils that you finish with a sizzling tarka of cumin, garlic and chilli in minutes.
25 dishes to makeKorma base
A mild, creamy onion and coconut sauce base for kormas, made nut free so the whole family can eat it.
24 dishes to makeSaag (spiced spinach) base
A smooth, gently spiced spinach sauce for saag paneer, saag aloo, saag chicken and more.
23 dishes to makeSouth Indian coconut curry base
A fragrant coconut sauce with mustard seeds and curry leaves, ready for fish, vegetable or chicken curries.
22 dishes to makeTandoori marinade
A fiery red yoghurt marinade for tandoori chicken, fish and vegetables, built for oven or barbecue.
19 dishes to makeVindaloo paste
A hot, tangy Goan style paste of dried chillies, toasted spices and vinegar, free from gluten and dairy.
15 dishes to makeMadras paste
A medium hot, tangy red curry paste with toasted spices and tamarind, ready for chicken, lamb or vegetable madras.
14 dishes to makeBritish
Homemade chicken stock
A clear, golden stock from a roast chicken carcass, naturally gluten free and free of added salt.
65 dishes to makeShortcrust pastry
The classic buttery, crumbly pastry for pies, quiches and tarts, with the 2 to 1 ratio that always works.
55 dishes to makeHomemade vegetable stock
A light, sweet, savoury vegan stock from everyday vegetables, with no salt and nothing hidden.
43 dishes to makeCheese sauce
A smooth, rich cheddar cheese sauce with a hint of mustard, for macaroni cheese, cauliflower, fish pies and bakes.
28 dishes to makeBasic bread dough
A soft, easy white dough for loaves, rolls and flatbreads, using just flour, yeast, salt, oil and water.
24 dishes to makeVictoria sponge base
A light, buttery two layer sponge made by the all in one method, ready to fill, cut up for trifle or turn into puddings.
22 dishes to makeOnion gravy
A glossy, sweet and savoury gravy built on slowly browned onions, thickened with cornflour so it is gluten free.
20 dishes to makeHomemade beef stock
A deep brown, gelatine rich stock from roasted beef bones, the foundation for proper gravy, stews and French onion soup.
12 dishes to makeChinese
Chinese chilli oil
A fragrant, crunchy chilli oil with Sichuan pepper, star anise and sesame, for dumplings, noodles, eggs and rice.
33 dishes to makeAll purpose stir fry sauce
A glossy garlic, ginger and tamari sauce that turns any vegetable, chicken, beef or tofu stir fry into a proper dinner.
29 dishes to makeSweet and sour sauce
A glossy, tangy takeaway style sweet and sour sauce, made fresh with pineapple and rice vinegar in 15 minutes.
16 dishes to makeChar siu marinade
A sticky, sweet and savoury Cantonese barbecue marinade of hoisin, honey and five spice for pork, chicken and ribs.
13 dishes to makeChinese master stock
A reusable, spiced braising liquid of ginger, star anise and Sichuan pepper for tender chicken, pork and duck.
11 dishes to makeBlack bean sauce
A salty, savoury fermented black bean and garlic sauce for stir fries with beef, prawns, peppers and greens.
10 dishes to makeItalian
Basic tomato sauce
A simple, rich tomato sauce with carrot, garlic and basil, for pasta, pizza, bakes and soups, with no added sugar.
74 dishes to makePizza dough
A forgiving hand stretched dough that bakes crisp underneath and chewy at the edge, with a slow overnight option for better flavour.
40 dishes to makeSlow cooked ragu
A deep, slow simmered beef and pork ragu to make once and turn into lasagne, pasta bakes, cottage pie and chilli.
31 dishes to makeSoffritto
Onion, carrot and celery cooked slowly in olive oil until sweet and jammy, the flavour base for Italian soups, stews and ragu.
31 dishes to makeFresh egg pasta dough
A firm, silky egg dough for tagliatelle, lasagne sheets, pappardelle and filled pasta, easy to roll by machine or by hand.
18 dishes to makeBasil pesto
A fresh, bright basil pesto with pine nuts, parmesan and olive oil, ready in ten minutes and nothing like the jar.
17 dishes to makeThai
Thai green curry paste
A vivid green, fresh and fiery paste built on green chillies, coriander and lemongrass for proper Thai green curry.
27 dishes to makeThai red curry paste
A fragrant, fiery red paste of dried chillies, lemongrass, galangal and shrimp paste, much fresher than any jar.
27 dishes to makeSatay sauce
A glossy, savoury peanut and coconut sauce for satay skewers, noodles and salad bowls.
15 dishes to makeMassaman curry paste
A warm, mellow Thai paste with cinnamon, cardamom and cloves, ideal for slow cooked beef or chicken massaman.
14 dishes to makeThai yellow curry paste
A mild, golden Thai paste with turmeric and sweet warm spices, perfect for gentle chicken and potato curries.
12 dishes to makePad Thai sauce
The sweet, sour and salty tamarind sauce that makes pad thai taste right, made in 10 minutes and stored for weeks.
10 dishes to makeFrench
White bechamel sauce
A smooth, creamy classic white sauce made with butter, flour and infused milk, for lasagne, gratins and pies.
39 dishes to makeEgg custard (creme anglaise)
A silky, vanilla scented pouring custard made from egg yolks, milk and cream, with no flour or cornflour.
26 dishes to makeHomemade mayonnaise
Thick, glossy, lemony mayonnaise whisked from egg yolks and oil, with a trick for rescuing it if it splits.
25 dishes to makeBasic vinaigrette
The classic French dressing in the ratio of 3 parts oil to 1 part vinegar, emulsified with Dijon mustard.
16 dishes to makeJapanese
Teriyaki sauce
A glossy, sweet and salty teriyaki sauce made with tamari, mirin, ginger and garlic, in 15 minutes.
23 dishes to makeDashi stock
The clear, savoury Japanese stock made from kombu seaweed and bonito flakes, in under an hour with only three ingredients.
18 dishes to makeJapanese curry roux
A rich, mildly spiced homemade Japanese curry sauce with apple and tamari, made gluten free and vegan.
17 dishes to makeKorean
Kimchi
Tangy, spicy, fizzy fermented Chinese leaf with garlic, ginger and gochugaru, made in one jar with simple ingredients.
21 dishes to makeGochujang marinade
A sweet, hot and savoury Korean chilli marinade with gochujang, garlic and sesame for chicken, pork, tofu and salmon.
19 dishes to makeBulgogi marinade
A sweet, savoury Korean barbecue marinade of soy, grated pear, garlic and sesame that tenderises beef and pork.
14 dishes to makeIndonesian
Sambal oelek (chilli sambal)
A bright, fiery fresh chilli paste with just salt and vinegar, to spoon into stir fries, noodles, soups and marinades.
29 dishes to makeRendang paste
A deep, aromatic lemongrass, galangal and chilli paste, cooked until the oil separates, ready for beef, lamb or vegetable rendang.
14 dishes to makeMiddle Eastern
Tahini sauce
A creamy, lemony, garlicky sesame sauce that goes with falafel, shawarma, roasted vegetables and salads.
21 dishes to makeClassic hummus
Smooth, whipped, lemony hummus made with tahini and ice cold water, the way the best hummus shops do it.
20 dishes to makeMoroccan
Harissa paste
A fiery, garlicky red chilli paste with toasted cumin, coriander and caraway, far fresher than anything in a jar.
22 dishes to makeChermoula
A vivid green North African herb sauce of coriander, parsley, garlic, cumin and lemon, a classic marinade for fish.
16 dishes to makeVietnamese
Nuoc cham (Vietnamese dipping sauce)
The sharp, salty, sweet Vietnamese dipping sauce with lime, garlic and chilli, for spring rolls, noodles and grilled meat.
25 dishes to makePho broth
A clear, fragrant beef broth with charred ginger and onion, star anise and cinnamon, simmered slowly for proper pho.
12 dishes to makeAmerican
Caribbean
Greek
Malaysian
Pakistani
Spanish
Diet labels come from the ingredients as written in each recipe. Always check packet labels, and ask your doctor or dietitian what is right for you if you have an allergy or a condition.