1. Peel and remove the veins from the prawns. Butterfly the prawns lengthways, cutting from the back to the belly but not all the way through. Set aside. 2. Cut 1 cucumber in half lengthways and slice ...

1. I generally use a round Pyrex pie dish (24 cm in diameter) as a mould. It is transparent and makes coating with burnt sugar easier. You will also need a roasting tin that the mould fits inside to ...

1. Heat a large saucepan and add the oil, mustard and methi seeds and fry for 1–2 minutes. 2. Add the onion, chillies and curry leaves and cook until the onion starts to lightly brown. Add the garlic ...

1. Peel and cut the pears into 1 cm pieces. 2. In a medium-sized saucepan, combine the pears, vanilla extract, sugar, lemon juice, water and teabag. 3. Cook over a medium heat, stirring gently, until ...

1. Pour the water into a large mixing bowl, then stir in the sugar until it’s dissolved. 2. Whisk in the yeast. Cover with a kitchen towel for 10 minutes or until the mixture looks frothy. 3. Stir in ...