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This is part of a series of really easy dishes – this one takes not much longer than the rice does to cook. It’s perfect for a quick supper after work or lunch or tea with the kids.
I happened across an unusual fresh herb at the market: ‘Fenugreek!’, the stall holder calls out. I asked if I could taste some – definitely interesting. I then asked the man how he cooks with it. ‘How would I know,’ he said, ‘we don’t cook with it, we’re from the Middle East – only Indians cook with it – they call it methi.’ And so, my cooking everything methi phase begins…
‘It’s great to watch dad cook like an alchemist, throwing ingredients into a pot. But we all know it will taste delicious…’
‘When the neighbours bring flat breads Dad starts cooking curry. We don’t eat curry that often, so…’
It's cold outside and so here's a autumnal warmer! 'Bangers ‘n’ Mash – Spanish Style with Butternut Squash Mash'. R… https://t.co/4bAyO50pJc
