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This is the perfect accompaniment to gammon steaks, rich beef casseroles or spicy meat casseroles, and, as always, is great with bangers.
This very simple little salad makes a nice side dish. I like to serve it as a nibble before an oriental meal. If you have problems tracking down Japanese ingredients, try www.clearspring.co.uk
This is a quite stunning colour and the flavour of the parsley has an amazing affinity with potatoes. This is the perfect mash to serve with fish recipes, but it's also very good with boiled ham or grilled gammon steaks.
The golden rule of stir-frying rice successfully is to always make sure the cooked rice is absolutely cold. In other words, you can't boil it and stir-fry straight away because it goes all sticky.
Basically these are the familiar soft Vienna rolls – improved, I think, by a liberal sprinkling of poppy seeds.
I've always loved the fragrant flavour of spiced pilau rice, and could easily eat it just on its own, adding nuts to give it some crunch. However, it's also an excellent accompaniment to any spiced or curried dish.
The amount given here will be enough for 6 people with a curry comprising several dishes, but if it's to be served with just one dish, the pilau will serve four. For what's commonly known as pilau rice, you simply follow this recipe, omitting the her
This, thankfully, is a Thai recipe that doesn't require all the speciality ingredients that are sometimes so elusive. The list of ingredients seems rather long, but it is made in moments and has a lovely fragrant flavour.
These are, believe it or not, low fat – just one dessertspoon of oil between four to six people, so not quite as wicked as it would first seem.
Home-made mayonnaise made by the traditional method is unbeatable. First a couple of tips: (a) use a small basin with a narrow base – a 1 pint (570 ml) pudding basin is ideal, and (b) place the basin on a damp tea towel...
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