Combine gram flour, refined flour, cumin seeds, chilli flakes, salt, green chilli, ginger, chopped coriander and oil in a bowl. 2. Mix well, add water as required and knead into a stiff dough. 3.

Spoon into glass jars. Serve room temperature. 4. For the apricot chutney, finely dice the shallots and sauté over a low heat with the garlic until soft for about 10minutes. Toast the mustard ...

I think it makes a lovely summer Sunday lunch served hot or cold with this spicy apricot chutney. Preheat the oven to 160C/325F/Gas 3 (140C fan). Place the gammon in a deep saucepan that it just ...

Bring to a simmer in a small saucepan over medium heat. Continue simmering until chutney becomes “jammy’ about 30 minutes. Slice pork between ribs and serve with chutney, warm or at room temperature.