For the raita, scoop out the seeds from the cucumber using a teaspoon, then grate the flesh. Toss the cucumber with the salt, tip into a sieve and leave to drain for 20–30 minutes. Drizzle the ...

Cool and refreshing cucumber raita is perfect with any dish. Easy to make in minutes, it's a versatile addition to your meal spread. A zesty blend of pomegranate seeds, lime, sugar, and mint leaves ...

To make the raita, mix together the yoghurt, cucumber, mint, dill, ground cumin, lemon zest and pickled cucumbers and a good pinch of salt. Put a large griddle pan over a high heat, add the oil an ...

An easy to prepare dinner that’s packed with flavour and great for sharing. These mint and coriander chicken open wraps can ...

Chef Rory cooks clams and mussels au gratin to start, and madras lamb curry with a side of cucumber raita, tamarind and mint chutney with poppadoms for his main. He completes the menu with a ...