Anjum Anand returns for a second, spicy series of the Indian cuisine show. In the second episode she cooks food from the Gujarat region.
This month brings with it a frost that works wonders on parsnips, and a crop of tart cranberries. These recipes will make you rub your hands together not with cold, but with glee.
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Could anyone out there tell me what the different merits of the humble lentil are, please? (i.e. red, green, brown, Puy etc...)