Tender risoni, peppery rocket, sweet pops from currants and toasty almonds – just top with molten chilli-honey halloumi, and it’s simply perfect.

Add the ginger, garlic, tomato, turmeric, chilli powder ... coriander stalks and lemon zest. After a few seconds, switch the heat off and immediately pour this over the hot daal.

When the pan is hot, add the rice wine vinegar, sugar and soy sauce and bring the mixture to the boil. Add the chillies, chilli flakes ... rice wine vinegar and lemon juice and mix well to combine.

Marinate the fish take a bowl mix ginger, garlic paste, red chilli powder, turmeric, garam masala, ajwain, salt, and lemon ...

6. Then add chilli powder, chilli flakes, chopped coriander, chaat masala and fresh cream. Cook till the desired creamy consistency. 7. Add lemon juice, mix well and remove from the flame. Serve hot.

It’s the perfect winter warmer: Phil’s cooking up a mighty chilli - perfect to warm your ... sprinkle over the lemon zest. For the chocolate sauce, place the water into a pan and add the ...

When hot, add ½ tsp of ... Sprinkle over the chat masala, lemon juice and salt just before serving. Squeeze the lime over the salad and garnish with the green chilli to serve.