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Hot Food for Cold Days: The Indian Raj: Kedgeree
I can remember my grandmother making Kedgeree from left over smoked haddock, crisp cayenne-pepper cheese biscuits and Mulligatawny soup thickened with cream and grated coconut. My father did the same,...
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Warm Yoghurt, Pea & Pinenut Shell Pasta
This recipe is from the cookbook Jerusalem by London chef’s and food purveyors Yotam Ottolenghi and Sami Tamimi. It is a beautiful book that has a range of exotic and classic recipes from the middle...
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