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3.5 kg boned pork shoulder, in one piece, 4 tbsp olive oil, 15 g sea salt, 2 bramley apples, peeled and chopped, 80 g butter
2kg Pork shoulder, Garlic salt, Celery salt, Mustard powder, Paprika powder
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200 g (trimmed weight) Leeks, cleaned and slice dinto approx. 1cm rounds, 2 - 3 Spring onions (about 30 g in weight), 3 tbsp Olive oil (not your best), 1 medium Red Chilli. deseeded and finely sliced, 15 g Fresh flat leaf parsley finely chopped (leaves and stalks)
100ml vegetable oil 3 large onions, chopped 4 red chillies, finely chopped 10 cloves of garlic, finely chopped 2 tsp ground cumin 5 tsp fenugreek seeds 2 tsp mixed sweet spice 1 tsp turmeric 1 tsp fennel seeds 2 x 400g tins of chopped tomatoes 1 tbsp salt 1 large bunch of fresh coriander, coarsely chopped (including stalks) 1kg butternut squash, peeled and cubed into 1.5cm pieces 1.25kg potatoes, peeled and chopped into 3cm cubes 500g garden peas 250g paneer cheese, cubed 3 tsp groundnut oil 1 medium onion, peeled and finely chopped 550g white basmati rice 1.2 litres boiling water 2 rounded tsp salt a handful of flaked almonds 1 orange, the grated zest and carefully peeled segments 1 tbsp of chopped coriander, Spicy potato, butternut squash, pea and paneer curry with orange-scented rice
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