A well cooked dahl is a wonderful thing. It is both comforting and nutritious, while also being fairly simple to make. The key is to ensure that the red lentils are cooked long enough that they soften and lose there shape. It is not a …
Keema is an Indian version of bolognese. However, traditionally the mince used is lamb rather than beef. In this recipe I use turkey mince as it is much leaner and a very good source of protein. Spices are then added for flavour, along with tomatoes …
Last weekend I went along to an exciting new project launched by some volunteers as part of the RNIB, a charity aimed at supporting people living with sight loss. It was an Indian cookery lesson, run by a lady called Kim Jaye, who like myself …