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Top Tip: Peeling Chick Peas

  • By Martin
  • August 24, 2014
  • Comments Off on Top Tip: Peeling Chick Peas

Whether you’re making a Curry, Falafel or Hummus, a great tip is to remove the skins from the chick peas for a smoother more velvety end result and less, ahem, … Continue Reading →


SLOW COOKED CURRIED LAMB & LENTILS ie ‘Lamb Shank Hanker’

Marinade: Marinating time 12 – 24 hours.   4 inch stick of Cinnamon 8 cloves 3 large dried red chills Thumb sized piece of fresh ginger 4 cloves of garlic … Continue Reading →