This makes about three tablespoons. 1 tablespoon coriander seeds 1 tablespoon cummin 1 teaspoon green cardamoms 1 teaspoon cloves 1 teaspoon black peppercorns 2 sticks of cinnamon, approx two inches in length 2 bay leaves 1⁄2 small nutmeg 4 black cardamoms place all ingredients into an electric coffee grinder and grind for one minute. carefully r

For 2 2kg whole cleaned snapper100ml extra virgin olive oil1 fresh small red chilli finely chopped2cm ginger piece finely chopped1 lime green salad or roasted vegies to serve make the marinate, mix the olive oil, chilli, ginger.grind the garlic with some sea salt into a paste. score the fish and rub the garlic paste on the fish and then brush the m

Les légumes frais cocotte pression casserolle cuissonnormale cuissoncroquante précisions cuissonnormale cuissoncroquante précisions artichauts entiers entiers - à la vapeur 18 mn n 30 mn n - en immersion 15 mn n 25 mn n asperges 500 gr, pointes hors de l'eau en bottes de 5 ou 6 - en immersion 5 mn 2 mn 30 8 mn 5 mn aubergines en tranches de 5 m

Served with popadoms and a variety of starters. preparation time: 5 minutes. 1 cup plain yoghurt 2 teaspoon mint sauce 1⁄2 level teaspoon salt 1⁄4 teaspoon chilli powder 1⁄4 teaspoon garam masala 1⁄4 teaspoon amchoor ( also known as mango powder)1⁄2 level teaspoon caster sugar put all ingredients into a bowl and mix well.

Serves 4 recipe by david thompson green curry paste 1 tsp coriander seeds generous 1/2 tsp cumin seeds 2 thai cardamom pods 10 white peppercorns good pinch of grated nutmeg 20–30 small green bird’s eye chillies (scuds) – about 1 tbs 1 long green chilli, deseeded and roughly chopped – optional good pinch of salt 2 tbs chopped lemongrass 1 tb

Serves 4 recipe by ragini dey 40ml ghee (can use oil or butter instead) 4 green cardamom 4 cloves 3 black cardamom 2 bay leaves 2.5cm cinnamon stick 1 cup sliced onion 1 tbs ginger paste 1 tsp garlic paste 1 tbs roasted cumin seeds, powdered 1 tbs roasted coriander seeds, powdered 1 tsp kashmiri red chilli powder (mild, vibrantly red powder from la

1 whole cleaned snapper or fish filletsfresh dill or fresh thyme2 garlic cloves finely choppedsalt and pepper1 lemon sliced1 small chilli (optional) olive oil or butteregg white to seal the papillotea splash of dry white to serve a green or a shaved fennel salad or roasted vegetables or a ratatouille preheat your oven to 200c untill hot, cooking ti

300g whole squid, cleaned chilli salt 2 tablespoons onion powder2 tablespoons garlic powder3 teaspoons chilli powder180g tempura flour5 teaspoons fine salt4 teaspoons freshly ground black pepper to make chilli-salt, simply mix all the ingredients together in a medium sized bowl. prepare the squid by removing the tentacles and cutting them in half c

There is no absolutely right or wrong way to make paella… there are so many versions, depending on the region it comes from. this version has no claim to being spanish. recipe by ian parmenter ingredients large pinch of saffron strands 250g chorizo or other spicy sausage in bite-size pieces 2 tbs extra virgin olive oil 500g skinless chicken leg p

Recipe by gordon ramsay preheat the oven to 200°c. if your oven isn't hot enough, your potatoes won't cook in time. ideally use a desiree potato that has a floury texture. this will allow for a crunchy outside and soft inside. there are two stages to cooking the potato fondant: pan-frying and roasting. firstly peel your potato and cut in half leng