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Although a Choco-pot-a-mousse sounds more like a mammal that is made entirely of coca and covered in brightly colored wrapping, it is in fact an insatiable quest to find out the pros and cons of two very similar desserts; Jamie “pukka” Oilver’s Chocolate Pots and Nigella Lawson’s No Worries Chocolate Mousse.
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Samosas (in addition to papadums and naans) have to be one of India’s finest contributions to world cuisine. This recipe uses filo pastry and are baked rather than fried, they’re not quite as delicious as more traditional ones… but they are certainly acceptable as a healthy alternative. That reminds me… I really must get a deep fryer!
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