Roasted garlic/2 recipes

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

Kashmir Lamb Stew (Kashmiri Gosht) recipe

Add a sophisticated look and taste to dinner with this scrumptious recipe that will become one of your favorites.

Tempeh and Sweetcorn Roast with Tahini/Mushroom Sauce recipe

Another juicy and succulent pot roast recipe that will be your family's favorite dinner every week!

A creamy and delicious soup that everyone will enjoy!