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1 lb mince or quorn mince, 1 tin baked beans or kidney beans or both, 1 lb mashed potato, 4 oz market value onions, 1/2 teaspoon chilli powder
10 ripe vine tomatoes, halved, 3 garlic cloves, thinly sliced, 1 red chilli, de-seeded and roughly chopped, 50g St Helen's Farm goats' butter, melted, 1 tablespoon balsamic vinegar
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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
450g Finely minced lamb, 1 tsp. Ground paprika, 0.25 tsp. Chilli powder, 1 tsp. Fennel seeds. crushed, 0.5 tsp Ground coriander
1 egg, flour, olive oil, small pack minced beef, salt pepper
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