2 large Portobello mushrooms, wiped clean, chopped
1 punnet coriander cress
1 x 20g/戮oz punnet coriander cress (optional)
2 tbsp chopped fresh coriander leaves
2 garlic cloves, peeled, chopped
1 garlic clove, crushed to a paste with the edge of a knife
1 tbsp freshly squeezed lemon juice
200g/7oz onions, peeled, finely chopped
75g/3oz sweetcorn kernels
1 tbsp white truffle paste (optional)
black truffle shavings (optional), to serve
110g/4oz mixed wild mushrooms, wiped clean, roughly chopped
110g/4oz mixed wild mushrooms, wiped clean, sliced
录 tsp dried chilli flakes
400g/14oz low GI rice (available from health food shops and some supermarkets)
50g/2oz almonds, lightly toasted, cut into halves
1 bay leaf
salt and freshly ground black pepper
2 green cardamom pods
2 green cardamom pods, lightly crushed
陆 tsp red chilli powder
2 cloves
1 tsp ground coriander
陆 tsp crushed coriander seeds
1 tsp cumin seeds
陆 tsp ground cumin
1 tsp toasted cumin seeds, ground to a powder
陆 tsp garam masala
陆 tbsp tomato pur茅e
1 tbsp vegetable oil
陆 tbsp vegetable oil
1 tbsp butter
110g/4oz butter, melted
陆 tbsp butter
8 large sheets ready-made filo pastry
2 tbsp single cream
300g/11oz Greek-style yoghurt