Harissa spiced grains with halloumi and veg.
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Wow, that looks proper 
I adore Banh Mi, especially pork belly
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Oooh. I have never actually made samosas. Do you have to fry them on a lower heat for quite a long time? What filling?
Pretty easy, pay attention to oil and water content in the dough and plenty of kneading and rest.
These were spicy potato and peas with green chilli and fresh coriander.
Cooking you have two options to achieve the same thing - crispy and light texture. I cooked this on low to medium heat for about 4-5 mins and then wanged the heat up for another minute. Or you can double fry them if you prefer.
) at the Koffee Pot.
At least there’s haggis! So I won’t moan!
It’s good… but the missing slice of fruity pudding is a crying shame.
Lunch at an Adelaide institution…La Trattoria.
It is a proper old Skool Italian with real character.
N’s Tropicale…
My Marinara…
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@TMC if you enjoyed sitting looking into the kitchen at St John you’d love it here.
I’m just having the set lunch but chef in front of tells me he has “roughly a quarter of a cow” and he’s butchering it down to fillet, forerib, sirloin etc.
Not just a skilled job but it looks like you need to be in physically strong.
Purple cauliflower roasted with harissa and sautéed with haloumi, sweet potato, butter beans, spinach and green beans. Served on saffron rice.
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I see the new pan is getting plenty of use.
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Yep, it is the principal weapon of choice on the hob and getting lots of use 
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