This crunchy, sour-sweet slaw is a perfect match for simply cooked, richly-flavoured venison loin. Each serving provides 598kcal, 37g protein, 42g carbohydrate (of which 40g sugars), 30g fat (of which 7g saturates), 7.5g fibre and 0.3g salt.
One of the surprising things I discovered on my journey through India and staying, I have to confess, in nice hotels, was that the cooking in such places was actually very good, even the buffets, where you are presented with, say, twenty curries, the majority of them vegetarian. Rajma would be included in the buffet of every one of those hotels in the north of India, and with dishes like these I would have no problem being a vegetarian. This meal, if served as eight portions, provides 221kcal, 11g
Sambhar (the soup) with vada (the doughnuts) is traditionally eaten for breakfast in the south of India and is a staple of street food stalls throughout the region.
Sambhar (the soup) with vada (the doughnuts) is traditionally eaten for breakfast in the south of India and is a staple of street food stalls throughout the region.
Dried morel mushrooms have a more pronounced flavour than fresh, and they are now available in good supermarkets. This easy chicken recipe sings with their earthy flavours and would go perfectly with a dry Jura white wine.
People often tell me that cooking with shellfish is something which they find intimidating. It is really a case of just bunging the shellfish into the pan, then standing back and letting the hob do the work for you.
Beans on toast is a British staple, but you can very easily make it something special. Don't be put off by the long cooking time - it's just a few minutes of effort and the rest of the time it takes care of itself.
Fly the flag for the all-American snack with this recipe for corn dogs (deep-fried frankfurters). Equipment and preparation: You'll need 15 wooden skewers.