2. Add the lentils, chopped tomatoes and turmeric, then cover with 750ml cold water and stir together. Bring up to the boil, ...

Just before the dhal finishes cooking ... You can also swap fresh spinach for frozen (add at the end to wilt through). Extracted from The Food for Life Cookbook by Tim Spector (Jonathan Cape ...

Kolamba is a contemporary Sri Lankan restaurant with outposts in Soho and Shoreditch. Their dishes deal in big colour and splashes of vibrant flavour. Think roasted pineapple as a centrepiece for the ...

Simmer the dhal: Pour in the vegetable broth, cover, and bring the mixture to a gentle boil. Once it’s boiling, reduce the heat and let it simmer for 20-30 minutes, or until the lentils are soft ...

The spinach will start to wilt ... Add the asafoetida, curry leaves, urad dhal and red chillies. This will take a few seconds. The leaves will splutter and crisp, the dhal will brown and the ...

When you're short on time or energy, there's no need to reach for beige frozen food. These recipes all come together in under ...

When cool enough to handle, peel off the shell and cut into quarters. Add the spinach to the rice and stir until wilted. Stir in the cream and all of the lemony, buttery juices from the haddock.

From author and cook to co-founder of the dreamy painting retreat, Arniano Painting School, Amber Guinness has a wealth of expertise in many areas, but it’s her passion for food that’s led her to ...