What defines Houston’s restaurant scene? A better question might be: what doesn’t? The city, writes Francine Spiering in her new cookbook, Houston Cooks: Recipes From the City’s Favorite Restaurants ...
Slightly sweet and lightly spiced, this is a glorious chutney to serve with cheese. It makes a knockout cheese on toast, or will elevate any Boxing Day sandwiches. MAKES 5-6 x 190ml jars (about 1kg ...
Grind coconut, peants, mint leaves, chilli and ginger for the chutney. Temper mustard seeds, curry leaves, dried red chili and hing in oil. Pour over the chutney. Dry roast oats and grind into a ...
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