Afghani Quail with Shallot & Ginger Raita

Use the same weight, cut into small pieces. Cook 10–15 minutes longer until tender; milder flavour.

Use the same weight, jointed small. Stronger game flavour and needs 15–20 minutes more cooking.

Use the same weight, cut into pieces. Larger and tougher; simmer 20–30 minutes longer.

Use 100% of the weight. If the original recipe relies on salted table butter, add a pinch of salt to balance.

Use 80% to 85% of the weight. Ghee is pure butterfat with moisture removed; it yields a deeper, nuttier flavour and handles high heat better.

Use 80% of the weight for frying or tempering. The dish loses sweet dairy richness but remains glossy and light.

Use equal volume or weight; slightly sweeter and less pungent, but otherwise an imperceptible swap.

Use 25% of the weight; imparts dry, fruity sourness, best stirred in right at the end of cooking.

Use 50% of the weight; delivers pleasant fruity tang but turns pale sauces considerably darker.

Use the same weight; taste first as it can be smokier and saltier. Add lime or amchoor if the dish needs more tang.

Use about half the weight, mixed with black salt and a pinch of ground cumin. It gives tang and saltiness but lacks the minty, asafoetida notes.

Use about half the weight and add lime juice to taste. It gives the salty, sulphurous edge but not the full tangy blend.

Use the same weight; stir in finely chopped shallot and grated ginger if you are making it from plain yoghurt. Same texture and cooling effect.

Use the same weight, but strain for 30 minutes first if it is thin, then add shallot and ginger. Slightly looser raita.

Use the same weight; it is ready-flavoured and thicker, but mint replaces the shallot-ginger flavour.

Use 2.5 times the weight if substituting pre-cooked rice. Fold in gently at the end of the recipe; grains will be shorter and less fragrant.

Use 80% of the weight, soaked in hot water 20 minutes and ground to a paste. Sweeter and richer; reduce added cream or nuts.

Use the same weight, blanched and ground. Slightly more textured and nuttier; soak if making a paste.

Use the same weight, roasted and ground. Stronger flavour; use only where peanuts are welcome.

Use the same weight; grey seeds make a darker paste but taste close.

Use the same weight, lightly toasted; the paste is nuttier and less thickening.

For 10 g poppy seeds use about 15 g cashew nut paste; it thickens more, so reduce other thickeners.

Use the same weight; whips and cooks almost identically.

Use the same weight in cooking, but it will not whip; reduce other liquid slightly.

Use 80% of the weight; richer and thicker, good for serving but not for whipping.

Use the same weight; loosen with 1–2 tbsp water if thick. It is slightly grainier and less sweet, so the gravy will be a little less rich.

Use the same weight; blend with about 2 tbsp water per 25 g to make a paste. It thickens well but gives a coarser, less silky gravy.

Use 80% of the weight and thin with water. It has a stronger roasted flavour, so use in dishes where that is welcome.

Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Use the same weight and crush or grind as the recipe needs; whole peppercorn is the same spice.

Use the same weight; add nearer the end if the recipe calls for whole pepper, as ground loses aroma faster.

Use about 75–80% of the weight; it is milder and earthier, with less bite.

Use the same weight; grate or slice. Melts more smoothly but is saltier, so reduce added salt.

Use the same weight; choose a firm melting cheese and grate. Flavour varies with the cheese.

Use the same weight; grate or crumble. It will not melt like cheddar and is less salty; best where cheese is a filling rather than a melt.

Use 35 to 40% of the total pod weight; lightly bruise the seeds before frying in oil to release their essential oils.

Use 20 to 25% of the pod weight (about 1 generous pinch per pod); stir in toward the end of cooking so the delicate floral notes do not dissipate.

Use 1:1 by pod count or weight; crack gently before using, though it is slightly less intensely floral.

Use the same weight; the difference is only the order of the names.

Mix with an equal weight of ginger paste and use the same total weight.

For 20 g paste use about 10 g crushed garlic and 10 g grated ginger root with a splash of water. Add a little extra water if the dish looks dry.

Use the same weight; it disperses faster, so no steeping is needed. Add directly to warm milk or oil.

Use a tiny pinch for colour only, about 1 g for 0.2 g saffron. It will not give saffron flavour.

Use 1 tsp for a floral scent only. It does not replace saffron's colour or taste.