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robertS91532

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  • Aligot

    Aligot

    Tom Parker Bowles shows how easy it is to make this class French dish of mashed potatoes with cheese and garlic

  • Masala scrambled eggs

    Masala scrambled eggs

    Cyrus Todiwala’s traditional Parsi recipe adds a delicious Indian flavour to a breakfast favourite

  • Seven hour braised shoulder of lamb

    Seven hour braised shoulder of lamb

    Andrew Fairly roasts lamb so slowly that the connective tissue melts and bastes the meat to keep it unimaginably tender

COMMENTS MADE

  • On Pork vindaloo:

    Posted on 24th of October 2008

    nice

  • On Pork vindaloo:

    Posted on 24th of October 2008

    Made this, eat half after making and the rest the next day, defiantly better the next day warmed through, not as hot too. Make sure you cut the potatoes up small or they don't cook in time and spoil the dish.