Squash & venison tagine
Heat 1 tbsp oil in a large pan and heat oven to 180C/160C fan/gas 4. Toss the pumpkin pieces in another 1 tbsp oil and some seasoning, and put on
Heat 1 tbsp oil in a large pan and heat oven to 180C/160C fan/gas 4. Toss the pumpkin pieces in another 1 tbsp oil and some seasoning, and put on
Add the onions, garlic, butter, cardamom seeds and the chilli flakes to a large microwaveable bowl and cook in the microwave on High for 30 secs. Tip in the rice
Heat a large non-stick pan over a medium heat and toast the coriander and cumin seeds for 1-2 mins until fragrant. Add the cinnamon, olive oil, aubergine and shallots. Coat
Bring a large pan of water to the boil, add the pork. Return to the boil, skim, reduce the heat and simmer gently, partially covered, for 30 minutes. Drain thoroughly.
Using
Cut the pork into big pieces about the length of your thumb and twice as wide. Put into a bowl or food bag, and add the wine, soy sauces, half
Put the sugar in a medium sauté pan with enough water to make it go sludgy. Place on a low heat and bring to the boil, then cook until you
Heat the oil in a large, deep pan and fry the onions and garlic for about 10 mins. Add the spices and half the chilli, and cook for 1 min
Bring a very large saucepan of salted water to the boil. Add the pork belly and boil for 15 mins until cooked. Cool to room temperature, then cut into 4cm
Heat oven to 180C/160C fan/ gas 4. Wash the vine leaves thoroughly, then put in a large saucepan, cover with water and bring to the boil. Boil for 15 mins,
Heat the oil in a large, wide pan, add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger, cardamom, cloves
Heat 1 tbsp of the coconut oil in a large flameproof casserole dish over a medium heat. When melted and hot, add the onion, pepper and garlic. Cook, stirring regularly,
Take the goose out of the fridge 1 hr before cooking. Heat oven to 160C/140C fan/gas 3. In a frying pan, toast the whole spices over a medium heat until