Dirty Apron Bakes

Dirty Apron Bakes At Dirty Apron Bakes we share a love of good food and an appreciation of all things hand-made.

Don’t throw away the yogurt marinade left behind after your chicken goes into the oven.Cook it low and slow in a little ...
18/08/2026

Don’t throw away the yogurt marinade left behind after your chicken goes into the oven.

Cook it low and slow in a little oil until it bubbles and thickens. Once the chicken is roasted and resting, stir in the juices from the roasting pan.

You’ll end up with a rich, flavourful masala to spoon over the chicken or mix into some mint raita.

Sometimes I cool and freeze the cooked masala, then add it to qeema during the last 10 minutes of cooking. It adds so much flavour.

Just remember that any marinade that has touched raw chicken must be cooked thoroughly before serving or freezing.

More flavour. Less waste. 💚

There’s something so nostalgic about Nan Khatai. 🤍Buttery, crumbly and melt-in-your-mouth, with that unmistakable cardam...
14/08/2026

There’s something so nostalgic about Nan Khatai. 🤍

Buttery, crumbly and melt-in-your-mouth, with that unmistakable cardamom flavour and a little pistachio on top. They’re the kind of biscuits that somehow disappear far too quickly once the chai is poured.

Simple ingredients, no fancy techniques — just an old-school favourite that never really goes out of style.

Fresh mushrooms aren’t always in the fridge, but dried mushrooms are a pantry staple that’s always worth keeping on hand...
04/07/2026

Fresh mushrooms aren’t always in the fridge, but dried mushrooms are a pantry staple that’s always worth keeping on hand.

If you’ve never cooked with them before, they’re much easier to use than you might think. Just rehydrate them and they’re perfect for soups, stir-fries and noodle dishes.

Save this tip for the next time you’re cooking with dried mushrooms. 🍄

One small change that can make your biryani smell and taste fresher.When layering biryani, I always save a handful of co...
22/06/2026

One small change that can make your biryani smell and taste fresher.

When layering biryani, I always save a handful of coriander and mint for the very top before dum. The herbs in the lower layers lose some of their aroma during cooking, while the herbs on top help perfume the steam and stay much more fragrant.

A simple tip, but one that makes a noticeable difference.

Do you add herbs to every layer, or save some for the top?
❤️❤️

One of the challenges with kofta pulao is that you don’t have the rich meat broth that gives traditional yakhni pulao so...
15/06/2026

One of the challenges with kofta pulao is that you don’t have the rich meat broth that gives traditional yakhni pulao so much flavour.

If you cook the rice in plain water, the koftas may be delicious but the rice can sometimes taste a little flat.

This is a tip I learnt from my mum years ago. For every 3 cups of rice, simmer ⅔ cup coriander seeds and ½ cup fennel seeds in water for about 30 minutes. Strain the liquid and use it to cook the rice.

The aromatics create a fragrant cooking liquid that gives the pulao much more depth and flavour without any extra effort.

It’s not a replacement for a proper meat yakhni, but it’s a simple trick that makes a noticeable difference when making kofta pulao.

Save this tip for the next time you’re making pulao.

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