Sashi Cheliah’s Beef Rendang

Growing up in a Hindu family in Singapore, my mother and aunty would always cook Chicken Rendang for me and our family. I love rendang because it is so easy to share with the family

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Justine Schofield’s Eggplant Puttanesca

Ingredients Serves 4 100ml olive oil 1 eggplant, peeled and cut into 1cm dice salt flakes 4 anchovy fillets, finely chopped 2 garlic cloves, finely chopped ¼ teaspoon chilli flakes, or to taste 1 x 400g can whole peeled tomatoes, crushed 60g pitted black olives, halved 1 tablespoon baby capers in brine, drained 500g rigatoni…

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