For this recipe, you will need 500 grams of young unripe jackfruit, two cups of coconut milk, 1/2 cup of palm sugar, four bay ...

Lemongrass is a magical herb that can transform dishes with its unique, citrusy flavor. Native to Asia, it has gained ...

If you can’t buy lemongrass, then substitute lemon zest. Lemongrass stalks can be lightly crushed and added to dishes such as curry during cooking; these are always removed before serving.

In hotels, cafes and home kitchens cooks are getting creative with food waste. Tomato skins show up in a cake, fat flavours ...

Growing up to 2 to 4 feet (60cm-121cm) with a large spreading habit, lemongrass is surprisingly undemanding to grow and simple to harvest. To do so, twist, snap or cut stalks that are 1/4in thick as ...

Lemongrass (Cymbopogon citratus) is a perennial grass that thrives in warm climates. It is characterised by long, slender stalks and a strong lemon scent. Photo Credit: Wikimedia Commons There are two ...

You don’t need too much lemongrass for cooking, so you might discover that the remaining stalks in the fridge are no longer fresh. This is another situation that calls for great lemongrass substitutes ...

Lemongrass is ready for harvest six to eight months after planting. To harvest, cut the stalks of the lemongrass at the base using a sharp knife. Avoid cutting the leaves as they are not used in ...

First, make your spice paste. You just want the white part of the lemongrass stalks for the paste, so cut that away from the rest add chop it into smaller pieces. Retain the top halves for later ...

Thinly slice the shallots. Cut the spring onions into 5mm (¼in) pieces. Trim the lemongrass stalks so only the juicy bottom 6cm (2⅓in) remains, then cut into very thin rounds. Put the chillies ...