Duck Leg Kathi Roll with Peanut Chutney & Pickled Cucumber

Use the same weight; simmer 20-25 minutes instead of 40-45. Less gamey and less fatty.

Use the same weight; cook 30-35 minutes. More bone flavour but milder than duck.

Use the same weight; simmer 40-50 minutes. Stronger red-meat flavour.

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; less flaky and rich, so warm well before serving.

Use the same weight; cook per packet, then crisp in a hot pan.

Use the same weight; drier and less layered, so brush with ghee before serving.

Use the same weight; more minty and less coriander.

Use the same weight; more sour, so adjust salt.

Use the same weight; sharper and sourer.

Use the same weight; creamier and less nutty.

Use the same weight; fresher and sharper.

Use the same weight; more herbal and less rich.

Use the same weight, sliced and tossed with white vinegar and salt; rest 10 minutes, fresher and crunchier.

Use the same weight; sharper and sweeter, with a different texture.

Use the same weight of a mild pickle, chopped; stronger and spicier.

Use 1 g ground for 4 g whole (or 1 small pinch per 2 to 3 whole cloves). Add with spice powders; disperses intense warmth quickly, so use with restraint.

Use 100% of the weight whole in tempering. Imparts a warm, clove-like aromatic profile combined with hints of nutmeg and cinnamon.

Use 1 pod for 3 to 4 cloves in whole tempering. Shares a camphor-like warmth and medicinal depth, though it introduces a distinct smoky undertone.

Dry-roast briefly and grind finely; use equal weight (1:1). Imparts an even punchier, nuttier, toasty aroma than pre-ground cumin.

Use equal weight (1:1). Adds mild, lemony sweetness rather than cumin's smoky, earthy bite; curries will taste lighter and less savoury.

Grind finely; use 60% to 75% of the weight. Produces a darker, more complex, smoky-herbal flavour suited to rich gravies.

Use equal weight or 1 g lightly crushed aniseed per whole star anise star. Delivers the same sweet liquorice profile, though slightly less woody.

Use equal weight, bruised in a mortar. Lends a gentler, sweeter liquorice note to gravies and biryanis.

Use 10 to 15% of the weight (about 1/4 teaspoon per chilli); imparts dry pungent heat and reddens the dish without the grassy crunch.

Use 1 dried pod per fresh green chilli; snap in half and temper in hot oil for a deeper, toastier heat.

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.

Grind deseeded dried pods to an equal weight of powder; gives identical vivid red colour and gentle warmth.

Use 25% of the weight mixed with sweet paprika for colour; straight red chilli powder is substantially hotter and will make the dish fiery.

Use one-third of the weight; the sauce will be less intensely red and notably sharper in heat.

Use the same weight, chopped finely. They are milder than the stem, so the dish loses some of its strong aromatic punch.

Use 1.5–2 times the weight and reduce any other liquid slightly; it is less fresh-tasting but gives a similar green coriander note.

Use the same weight, chopped finely. Basil is sweeter and more aniseed-like, so use it only when the recipe can take that change.

Use 50% of the weight mixed with equal parts ground coriander and a pinch of ground cinnamon, ground cloves, and ground green cardamom. Sprinkle near the end for a warming finish.

Use 75% of the weight. Simmer briefly in the gravy; imparts roasted warmth and complexity, though it adds a slight tang and earthy lentil undertone.

Use the same weight; cook a little longer. Milder and less sweet when raw.

Use the same weight; sweeter and softer, so reduce cooking time slightly.

Use only the white parts, weight for weight, for raw or quick-cooked dishes; green parts are too grassy for long cooking.