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Thai Red Curry Paste

This dark, pungent curry paste makes a delightful alternative to dry, ground spices. I have included it in the recipes for Angel-hair Pasta with Thai Spiced Prawns, Thai Fish Cakes with Cucumber Dipping Sauce

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Mary Berry's Salmon En Croute would make a fabulous centrepiece, great for those who don't eat meat

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Stuffing-filled roasted red onions

This recipe for stuffed red onions may sound fiddly, but it’s actually very simple.

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Gift: This apple chutney recipe is ready-to-eat straight after you've cooked it, but you'll find the flavours mature and change over time into something even yummier! I personally think it tastes best after 3 months or more. The unopened jars will keep for up to 2 years or so, but I'm sure they'll be eaten before then! Once opened, the chutney should be kept refrigerated and eaten within 3 weeks.

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Caramel Sauce

Delicious caramel sauce – Quick and easy to make with just three ingredients. Drizzle it on pretty much anything to add some lovely caramel sweetness.

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Tomato chilli chutney

Tomato chilli chutney recipe. This is a great make-ahead recipe as it's actually better if you make it around a month in advance. A great present for a foodie – make a mini hamper with this chutney, a nice cheese and some homemade oatcakes

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