Monthly Archives: October 2018

Slow Cooked Spiced Lamb

Slow cooking is a great way to extract as much flavour as possible, and spices will only get better the longer you have to infuse them.

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Potato & Roasted Peanut Poha

A recipe I grew up with, Poha is a popular breakfast dish in Maharashtra made from flattened rice flakes and spices.

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Ultimate Tadka Dhal

‘Dhal’ refers to lentils and ‘Tadka’ is the technique of tempering your spices to release their flavours and aromas. 

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Beetroot, Orange & Ginger Chutney

Beetroot is a great vegetable to make into a chutney or relish. The ruby red colour looks fantastic and when paired with the flavours of orange and ginger, you just know it’s going to taste great.

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