British Indian Restaurant Curry – II: Prerequisites
If you’ve read the introduction to this series of postings about how to make a British Indian restaurant curry at home, you’ll have seen that there are a couple of basic things to make before you get...
View ArticleBritish Indian Restaurant Curry – III: Basic Curry Sauce
Having already made the onion paste and the spice mix (which you’ll need for the final step in the process), now we go on to make a basic curry sauce. This is a three-part process in itself: 1. Onions...
View ArticleBritish Indian Restaurant Curry – IV: Different curry styles
And now, finally – if you’ve worked your way through the three earlier parts of this series about making a British-style Indian restaurant curry at home – we come to the last stage. It’s time to...
View ArticleMushroom Paté
Not Delia rediscovers an old favourite - a quick and easy mushroom paté recipe in a long-lost cook bookMushroom Paté is a post from: Not Delia
View ArticleSalmon fishcakes with spinach
Not Delia makes salmon fishcakes for a quick and easy supper.Salmon fishcakes with spinach is a post from: Not Delia
View ArticleA truly revolting vegetarian haggis
Not Delia makes a truly revolting vegetarian haggis. (Don't try this at home.)A truly revolting vegetarian haggis is a post from: Not Delia
View ArticleA delicious vegetarian haggis
Not Delia creates her very own recipe for vegetarian or vegan haggis - in plenty of time for Burns Night on 25 JanuaryA delicious vegetarian haggis is a post from: Not Delia
View ArticleMushroom and hazelnut paté
Not Delia makes a mushroom and hazelnut paté (vegetarian)Mushroom and hazelnut paté is a post from: Not Delia
View ArticlePotato and celeriac mash plus celeriac dauphinoise
Celeriac is a tasty alternative to potato, or it can be combined with potato to give an extra dimension to the simple spud. Here's how to make potato and celeriac mash; alternatively you might like to...
View ArticleVenison with a red wine and blackcurrant sauce served with a potato and...
Take four generously sized venison noisettes, pan-fry in oil and butter. Get the pan very hot before adding the seasoned venison, then cook the first side until it has a good colour (about 3 minutes)...
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