Add the garlic and parsley and cook for a few seconds, remove from the heat and set aside. At our house we eat pasta dishes a lot, this one was inspired - and the recipe is exactly the same one - by one of RickStein's programmes
But RickStein's recipe looked good to me but since I can't follow any recipe without interfering and doing my own thing I added smoked paprika which I'm sure neither RickStein or the French wouldn't approve of but I decided it would be a good thing, and as it turns out it was 😋
One of the most popular dishes on my blog is my Lamb Rogan Josh – it’s a deliciously tasty recipe, inspired by RickStein’s Rogan Josh from his lovely book ‘India’ (though, as you’d expect, my version is vastly simplified
This recipe was inspired by and roughly adapted from RickStein’s Oven-Roasted Chicken with Sumac. If you like this recipe you may also like this Lemon & GarlicChicken Tray Bake
My recipe for Rogan Josh is adapted from a recipe I found in RickStein’s India…I love RickStein’s India, because to make it Rick actually went to India and found out what they really make over there (as opposed to the anglicised versions we often get over here)
RickStein made a stop here to find out how the chef prepares his famous mutton curry. On stepping out of the rickshaw it didn’t register with me straight away
As children, we would pick it up with our fingers and with a rich garlic and onion gravy dripping off our chins would greedily suck the meat from bones
Their recipes always seem to be really well, tried and tested, and turn out as they should, also a RickStein video of an authentic Moroccan chef cooking
There was a central stage with live music, a cookery demonstration area with demonstrations by the likes of Rosemary Moon & even RickStein’s son Jack, who was showcasing his father’s latest restaurant, RickStein Winchester
Follow it with your favourite crumble recipe with some chopped stem ginger added to the rhubarb – I always use RickStein’s recipe from his classic Food Heroes cookbook
{Adapted from RickStein's India}. I had a coriander garlic butter in the freezer so used that. We also used the potato as a side dish for this chicken along with steamed mangetout and kale
I don’t often watch cooking programmes on the telly but yesterday, accidentally, I watched and enjoyed RickStein’s Long Weekends where he visited Bordeaux
