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4–6
as a condiment or a side dishEasy
Published 2010
I have a terrible habit of adding yoghurt or soured cream to almost anything that’s been cooking for a long time, has got a lot of heat, is slightly greasy or just seems a bit heavy to me. Terrible – because I know not everyone is keen on adding dairy products left, right and centre, particularly not to a perfectly nice dish of pulses, a spicy vegetable stew or a roasted cut of lean meat. So here’s a perfect alternative, a dish shouting freshness that would go well with plenty of hearty dis