Moudardara is a Lebanese rice and lentil dish that gets topped with caramelised onions and saffron. It's a magical middle-eastern delight and best of all, it's easy – a simple showstopper.
Get the recipe here http://demuths.co.uk/rachels-blog/article/moudardara
courtesy of Demuths Cookery School
Lydia Downey, lead tutor at Britain's leading plant-based cookery school Demuths, demonstrates how to make crisp cauliflower, leek and kale fritters - a delicious light lunch or filling snack. Serve with tahini sauce.
Recipe Video for the Consorzio del Parmigiano Reggiano. Partnered with Film Infinity.
Parmigiano Reggiano cheese or 'Parmesan' is one of the world's oldest, richest cheeses, still produced today as it was nine centuries ago. Totally natural, it is the only cheese with such an extensive maturation which improves the nutrition, aroma and taste. The use of raw milk and the richness of natural ingredients make this cheese a superior product - It takes 16 litres of milk to produce one kilogram of cheese!
I'm Gilly, award winning journalist, travel writer and author of 11 books. My byline appears in national and regional newspapers and magazines. See website gillypickup.co.uk