Half-fill a medium saucepan with water and bring to the boil. Add the rice and one teaspoon of curry powder. Cook for 25 minutes, or until tender. Add the broccoli and cook for a further two minutes.

The rice salad is a recipe of my Mum's, and the meatballs are adapted from one of my Nana's recipes. I've grown up eating both dishes, especially at Xmas time, and both are still prominent in my ...

Crispy rice salad, or nam khao, is a delightful dish to enjoy during Ramadan, offering a perfect balance of textures and ...

Adding bits of flavor to egg salad can offset kitchen fatigue. One can always add acid or dill to the mixture to adhere to the tried and true method, but a simple spice can make all the difference.

This no-cook salad brings sweet, sour and heat flavours. It's a lovely lunch for one or a side dish to go with rice and curry for two. To make the salad, mix together all the ingredients in a bowl.