Meals Listing Interface

Chop the onion and garlic, slice the mushrooms and wash the buckwheat. Heat the oil and lightly sauté the onion. Add the mushrooms and the garlic and continue to sauté. A...

Use pickled vine leaves here, preserved in brine. Small delicate leaves are better than the large bristly ones but, if only large leaves are to hand, then trim them to ro...

Grind the cashew, poppy seeds and cumin seeds into a smooth paste, using as little water as possible. Set aside. Deep fry the sliced onions when it is hot. Don’t over...

Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now...

Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 70...

Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened. Add the diced lamb and brown all over. Stir in the garlic and...

Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board. Add the bacon to the pan...

Dust the meat with flour to lightly coat. Heat enough vegetable oil in a large saucepan to fill the base, and fry the onion and meat until lightly browned. Season with s...

Heat oven to 160C/fan 140C/gas 3. Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys...

Heat the oil in a large pot. Add the onion and cook until translucent. Drain the soaked chickpeas and add them to the pot together with the vegetable stock. Bring to the...