This recipe has been the toughest recipe yet to convert to household measures: we make batches of 160 at a time in the café and then freeze them down, defrosting what we need each day. Finally we have mastered this recipe to make 12, and they taste exactly the same as the ones on our menu. I hope you enjoy!
- If you don’t have a food processor, finely chop the vegetables and then use a pestle and mortar to get a smoothish paste.
- You could use tinned or