WebMary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal …
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WebMethod. 1. Preheat the oven to 220°C/200°C fan/Gas 7. 2. Drizzle 2 tablespoons of the oil into a large …
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WebMethod Season the chicken pieces with salt and pepper. Heat a large, deep non-stick frying or sauté pan until piping hot and …
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WebIngredients 2 tbsp sunflower oil 1 large onion, roughly chopped 4cm fresh ginger, peeled and finely grated 1 red pepper, deseeded and cut into small dice 1 tsp cardamom …
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WebPlace the stock in a pan and simmer on a medium-low heat for 15 minutes to reduce the volume by half. Preheat the oven to 190 °C/ 375 °F (fan assisted). Chop the eggplants …
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Web1 tbsp curry powder. 1tbsp tamarind paste. 50g creamed coconut, finely chopped. 1tbsp rapeseed oil. 2 chillies, chopped. Salt to taste. Heat the oil in a large saucepan. …
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WebMethod. Heat the oil in a large frying pan over a high heat. Tip in the shallots, chilli, garlic …
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WebSeason the chicken with salt and pepper and fry in two batches over a high heat for 3-4 minutes until golden and sealed. Remove from the pan and set aside. Add the …
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