Books by Richard Sayce Lemon Rice Recipe: You may have noticed lemon rice in the ‘rice & sundries’ section of Indian restaurant and takeaway menus. It’s yet another hidden gem which is sadly disregarded. My version uses both lemon juice and the essential lemon...
Books by Richard Sayce BIR Special Fried Rice Recipe: This colourful accompaniment brightens up any table it’s served on. You can adapt this special fried rice dish to your taste. Personally, I especially like the crunch of onion, the squish of mushroom, the zing of...
Once the indulgence of the 25th is over and a new day dawns, there’s often an abundance of leftover items which you may not relish revisiting anytime soon. After eating all that plentiful and rich food on the day, how do you transform what you’ve got left into...
These simple, cheap, but tasty flatbreads are also known as roti, and are made from wheat flour. This recipe will make five to six medium sized chapatis. Simply scale the ingredients up or down to change the quantity. A non-stick tava pan is ideal for making chapatis,...
Naan Bread Recipe: Having tried several ways of making naan bread, this is the popular method I now always use. For best results cook on a gas flame using a metal frying pan (not non-stick), or even better, a metal tava. In this recipe self-raising flour and baking...
Unsurprisingly, pilau rice is the go-to staple to accompany curry. When properly prepared and cooked the grains of basmati are nicely elongated and separate easily from each other. This recipe uses the excess water method, and is delicately flavoured with various...
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