Drain the spaghetti, reserving a little of the cooking water, and return the pasta to the pan. Stir in the mackerel mixture, seasoning to taste with lemon juice and a little more salt and pepper ...
Heat oil in a pan, add mustard seeds and let it splutter. 2. Now add asafoetida, curry leaves, ginger, red chilli, chana dal and urad dal. Saute them well. 3. When the seeds begin to splutter, add ...
Simon Hopkinson's recipe ... Green peppers are the most bitter, and work well in tangy dishes such as goulash. Reds are all-rounders: incorporate them into stir fries, ratatouille, or pasta ...
Gently poaching a single chicken breast in the broth keeps it tender and moist, as kabocha squash and ditalini pasta release just enough starch while they cook (in the same pot!) to give the soup ...