Cook’s tip

Food & Home - - The Week Ahead -

To avoid wastage, the fol­low­ing fresh in­gre­di­ents are used in more than one recipe in your weekly menu – for ease of ref­er­ence, please see the num­bered recipes on the open­ing

page of this fea­ture (page 61):

BAY LEAVES

1, 5, 6 & 7 CHILL­IES

1, 5 & 6 FEN­NEL

2&7

FRESH CO­RIAN­DER

1&2

FRESH GINGER

4&7 LEMONS

2, 3, 4 & 8 OR­ANGES

4, 5 & 8 PARME­SAN

3&6

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