The beauty of this recipe is that it can either be made as a curry in a hurry by using a shop bought curry paste or, should you wish, you can take the time to make the deep, rich Thai green curry paste, helping you create an “authentic” dish., writes Alasdair Nunn of Halifax-based caterers RachAls Kitchen. So go on try for yourself.
Now that Easter is a couple of weeks behind us and the memory of all those eggs is in the distant past I think it’s time to talk chocolate again, writes Alasdair Nunn of RachAls Kitchen Ltd, the Halifax catering company.
Here’s a great recipe for a very homely rhubarb and raspberry jam courtesy of head chef Darren Parkinson and his team at the Shibden Mill Inn. For more recipes go to http://www.shibdenmillinn.com/recipe-of-the-month