This lighter, dairy-free take on a classic butter chicken is from Bryony and Harry Lancaster’s new cookbook Egg of the Universe. They prefer to make the dish using ghee, but if you need to be strictly dairy-free, use coconut oil instead. Yes, this dish is different to the original but it’s still great, and even better after a day or two, so feel free to make it in advance. It also pays to start this recipe a day ahead to soak the cashews and the rice, if you like.
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Put a twist on your usual week night roast with this delicious Roasted Harissa Chicken with Date Pilaf. Harissa is […]
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Freekeh, Tomato, and Chickpea Pilaf is the ideal vegetarian comfort dish, bursting with fresh flavours. Begin by dry-roasting cumin seeds […]
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Hearty curried Freekeh Pilaf and creamy spiced yoghurt dressing are the ultimate partners in this delicious roasted Rack of Lamb […]
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Perfect as a side dish, or wonderful as a dish on its own, this nourishing wholegrain dish is comforting and full of flavour.
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This Harissa Salmon, Broccolini, and Spinach One-Pot Pilaf is the perfect nutritious meal. The delicious dish combines the spicy kick […]
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This Indian-inspired meal is so easy to whip up and ready in just 30 minutes. Make sure to marinate your cutlets ahead of time to lock in flavour.
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Bursting with delicious buttery flavours and textural elements, this Rice Pilaf with Buttered Cavolo Nero and Roasted Garlic Recipe makes […]
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Sticky Glazed Chicken with Honey, Garlic and Ginger recipe by Rick Stein, brought to you by MiNDFOOD.
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